Kitchen Recipe Collection
Italian Pollo alla Cacciatora (Hunter's Chicken)
A rustic, robust 'hunter-style' chicken braise, cooked with tomatoes, onions, herbs, and wine. A staple of countryside Italian cooking.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- whole chicken (cut into pieces) or bone-in chicken thighs
- onion, carrot, celery (chopped)
- garlic (smashed)
- fresh rosemary and sage
- dry white or red wine
- canned peeled tomatoes
- extra virgin olive oil
- black olives (optional)
- salt and black pepper
Equipment
- Large, heavy skillet with lid or Dutch oven
Instructions
- 1
Brown the Chicken
Pat the chicken pieces dry and season with salt and pepper. Heat olive oil in a large pan and brown the chicken deeply on all sides, skin-side down first. Remove and set aside.
- 2
Sauté Aromatics
In the same pan with the chicken fat, add the chopped onion, carrot, celery, and garlic. Sauté until softened.
- 3
Add Herbs
Add the fresh rosemary and sage, letting them fry for a minute to release their essential oils.
- 4
Deglaze
Pour in the wine (white or red, depending on regional preference). Bring to a boil and let it reduce by half.
- 5
Add Tomatoes
Crush the peeled tomatoes by hand and add them to the pan.
- 6
Braise
Return the chicken pieces (and any resting juices) to the pan. Bring to a gentle simmer.
- 7
Simmer
Cover the pan and cook over medium-low heat for 35-40 minutes, until the chicken is cooked through and tender.
- 8
Add Olives
If using, stir in a handful of pitted black olives during the last 10 minutes of cooking.
- 9
Reduce Sauce
If the sauce is too watery, remove the lid for the final 10 minutes to allow it to thicken and cling to the chicken.
- 10
Serve
Serve hot with crusty bread to mop up the rich, herbaceous sauce, or alongside roasted potatoes.
Cooking Tips
- Using bone-in, skin-on chicken is crucial for flavor and moisture. Boneless breasts will dry out in a braise.
- The 'hunter' style relies on foraging ingredients; hence the heavy use of robust herbs like rosemary and sage.
Variations
- Cacciatora in Bianco: A white version without tomatoes, using only white wine, vinegar, and herbs (common in central Italy).
Chef's Notes & Storage
- Every region, town, and nonna in Italy has their own version of Cacciatora, meaning there is no single 'correct' recipe.
Nutrition Estimate
410 calories · 38g protein · 10g carbs · 22g fat · 3g fiber per serving
