Pollo alla cacciatora (chicken cacciatora)

Pollo alla cacciatora (chicken cacciatora) is a traditional italian recipe for every day meals. A scrumptious chicken in a rich and rustic tomato sauce; intensely flavoured with fresh herbs.

A loaf of homemade bread and you’ll have a wonderful dinner for any day.

Pollo alla cacciatora | EASY RECIPE

What is pollo alla cacciatora?

The name “pollo alla cacciatora” comes from cacciatore (hunter, in english); who used to prepare this dish with rabbit, duck, quails or other wild game meat available.

As in many italian dishes, this one is prepared with the herbs and other ingredients people had available such as the classic rosemary, bay leaf, sage, thyme, etc.

Throughout Italy you can taste this delicious dish and depending on the region or area is how it is cooked in its different variants. Those who are on the slopes of the mountains and seeing the abundance of mushrooms, add these, while those who live near Lake Garda and are surrounded by olive trees, it is not surprising that olives are present in the recipe.

Two versions, one dish

There are two very popular versions of this delicious dish. One is the one I am sharing with you today: With tomato juice and olives; the other is “white”, that is, without adding tomato.

No matter which version you prefer, this tasty dish is perfect to warm you up in cold seasons. Served with homemade bread to dip in the juice, it is one of the italian pleasures not to be missed.

How to storage leftovers

Store leftovers in the fridge, sealed tightly in an airtight container for up to 4 days. You can also storage the leftovers in the freezer for up to 3 months.

How to serve

  • Has a main dish with the bread you prefer.
  • Over pasta, for a more american-style dish.
  • With polenta – as the northern italians like to do.
  • On top of rice – one of my favourites ways! You can use any type of rice, like white, wild, red, etc.
  • In a keto style: With cauliflower rice on the side.

Ingredients for pollo alla cacciatora

CHICKEN – A whole chicken or the pieces you prefer, even breast cutlets.

TOMATO SAUCE – Home made or a good quality of caned plain tomato sauce.

WINE – Red wine, or if you don’t the taste, a splash of red or balsamic vinegar will work as well.

OLIVES – Green or black doesn’t matter, but better if they’re pitted.

SOFFRITTO – The classic mix for many of the italian classic dishes: onion, carrot and celery.

HERBS & SPICES – Rosemary, bay leaves, sage, thyme. Plus garlic, salt and pepper.

OIL – As in the authentic italian cooking: A good extravirgin olive oil is a must.

Pollo alla cacciatora recipe

Peel and wash the celery, onion and carrot. Chop everything very finely together with the garlic clove (you can mince them by hand or use a food processor).

soffritto for pollo alla cacciatora

In a large casserole, add three tablespoons of extravirgin olive oil, add the chicken and season with salt and pepper. Sauté for 10 minutes over medium heat until the chicken starts to brown.

Add the chopped vegetables and fry for 2-3 minutes. Pour in the wine and stir, let the alcohol evaporate (about 5 minutes).

Pollo alla cacciatora | EASY RECIPE

Add the tomato sauce and then enough water to almost cover completely the chicken.

Add salt and the herbs then bring to boil. When the first boil is released, lower the heat to a minimum and cover the casserole. Let it cook for 45 minutes, taking care that the juice does not dry out too much; if it is necessary add one or two ladle spoons of hot water.

Pollo alla cacciatora | EASY RECIPE | Add the sauce and water, then bring to boil.

After 45 minutes passed, add the olives and cook for another 15 minutes uncovered so that the juice is reduced a little.

Taste and adjust of salt. Turn off the heat and let it sit for about 10 minutes before serving.

Complete the italian menu

Start with those amazing zeppole with zucchini as appetizer, then serve the chicken over pasta (like spaghetti or penne); finally, have some delicious mascarpone gelato for dessert.

Pollo alla cacciatora

Pollo alla cacciatora (chicken cacciatora) is a traditional italian recipe for every day meals. A scrumptious chicken in a rich and rustic tomato sauce; intensely flavoured with fresh herbs.
PREP 10 minutes
COOK 1 hour 20 minutes
TOTAL 1 hour 30 minutes
5 from 2 votes
Print Pin Rate
Servings: 4
Author: Maricruz

Ingredients 

  • 2.2 lb chicken (cut in pieces)
  • 2 ½ cup plain tomato sauce
  • ½ cup red wine
  • 1 cup olives (pitted)
  • 1 medium onions
  • 4 small sticks celery
  • 1 large carrot (80)
  • 1 garlic clove
  • a bunch of fresh herbs (rosemary, bay leaves, sage, thyme)
  • 3 Tbsp extravirgin olive oil
  • salt and pepper

Instructions

  • Peel and wash the celery, onion and carrot. Chop everything very finely together with the garlic clove (you can mince them by hand or use a food processor).
  • In a large casserole, add three tablespoons of extravirgin olive oil, add the chicken and season with salt and pepper.
  • Sauté for 10 minutes over medium heat until the chicken starts to brown.
  • Add the chopped vegetables and fry for 2-3 minutes. Pour in the wine and stir, let the alcohol evaporate (about 5 minutes).
  • Add the tomato sauce and then enough water to almost cover completely the chicken. Add salt and the herbs then bring to boil.
  • When the first boil is released, lower the heat to a minimum and cover the casserole. Let it cook for 45 minutes, taking care that the juice does not dry out too much; if it is necessary add one or two ladle spoons of hot water.
  • After 45 minutes passed, add the olives and cook for another 15 minutes uncovered so that the juice is reduced a little.
  • Taste and adjust of salt. Turn off the heat and let it sit for about 10 minutes before serving.

NOTES

How to serve chicken cacciatore

  • Has a main dish with the bread you prefer.
  • Over pasta, for an american-style dish.
  • With polenta - as the northern Italians like to do.
  • On top of rice - one of my favourites ways! You can use any type of rice, like white, wild, red, etc.
  • In a keto style: With cauliflower rice on the side.
Nutrition
Calories: 482kcal | Carbohydrates: 15g | Protein: 25g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1430mg | Potassium: 897mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3990IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 3mg
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