Marlon Brando's Chicken Cacciatore

Hunter-Style Indulgence

Cacciatore literally means “hunter-style” — a rustic countryside braise made with what hunters had around: wine, herbs, onions, and often tomatoes, peppers, and mushrooms depending on region and era. There are countless versions because it’s a method, not a fixed recipe.

This loaded Italian-American take is perfect for Marlon Brando’s indulgent spirit. According to Al Pacino, Brando was so comfortable with this dish that he’d eat it with his hands and finish by wiping them on the white sheets he was sitting on.

Instructions

Prepare the Peppers

1. Char one pepper: Cut one bell pepper into 3 large pieces. Cover with a drizzle of oil and place under a hot grill for 6-8 minutes until the skin is charred and blistered.

2. Slice the second pepper: While the first pepper is grilling, slice the second bell pepper into strips and set aside.

3. Peel the charred pepper: Remove the grilled pepper from the heat. Scrape off most of the burned skin, then slice into pieces. The pepper will be juicy while retaining tons of char and grilled flavor.

Prep the Vegetables

4. Prepare the aromatics:
   • Slice 1 large onion
   • Chop 1 rib of celery
   • Quarter 200g mushrooms
   • Finely dice 1 medium carrot
   • Crush 3 large garlic cloves
   • Roughly chop a large bunch of parsley

Sear the Chicken

5. Season and dredge: Season the chicken thighs generously with salt and pepper on both sides, then dredge lightly in flour. This helps achieve better color and helps the sauce cling to the chicken.

6. Heat the pan: Add olive oil to a large, heavy-bottomed pot or Dutch oven and heat over medium-high heat.

7. Sear the chicken: Carefully add the chicken thighs, skin-side down. Cook for 4-5 minutes until deeply golden, then flip and cook the other side for another 4-5 minutes. Remove and set aside.

Build the Sauce

8. Cook the vegetables: In the same pot, add the diced carrots and celery. Cook for a few minutes, then add the sliced onion and raw pepper strips. Cook for 2-3 minutes.

9. Add mushrooms and garlic: Add the quartered mushrooms, cook briefly, then add the crushed garlic. (Adding vegetables in stages prevents releasing too much water at once.)

10. Add tomato paste: Stir in 1 tablespoon of tomato paste and let it cook for about a minute to caramelize slightly.

11. Deglaze with wine: Pour in the red wine and let it reduce by half, scraping up any browned bits from the bottom of the pot.

12. Add tomatoes and stock: Pour in the passata and chicken stock. Season with salt and bring to a boil.

13. Add olives and charred pepper: Stir in the olives and the charred pepper pieces.

Braise the Chicken

14. Return the chicken: Nestle all the chicken pieces back into the pot, making sure they’re nicely covered in sauce.

15. Braise: Cover the pot and cook on low-medium heat for 30 minutes. The chicken should be fall-apart tender.

Serve

16. Garnish and serve: Garnish generously with the chopped fresh parsley. Serve with crusty bread for mopping up the rich, tomatoey sauce.

17. Eat like Brando: For the full experience, eat it with your hands - the chicken will be so tender it falls right off the bone.

Tips for Success

• Don’t skip charring the pepper: The smoky, grilled sweetness cuts through the richness and elevates the entire dish
• Flour the chicken: This isn’t strictly traditional but gives better color and helps the sauce adhere
• Layer the vegetables: Adding them in stages prevents excess water release
• Use bone-in, skin-on thighs: They stay juicier and add more flavor to the sauce
• Let the wine reduce: This concentrates the flavor and cooks off the alcohol
• Serve with bread: Essential for soaking up every drop of that rich sauce