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Pollo alla cacciatora, meaning hunter's-style chicken, is one of the most beloved braised chicken dishes in all of Italy, a robust, aromatic preparation that varies subtly from region to region but always centres on the same idea: bone-in chicken pieces simmered slowly in a rich, wine-enriched tomato sauce with sweet peppers, black olives, and capers. The skin is first seared to a deep golden brown to build flavour and render the fat, before the whole dish is brought together with red wine, tomatoes, and herbs and left to braise until the meat falls willingly from the bone. The combination of sweet peppers and savoury olives with the acidic tomato and herbal rosemary creates a sauce of real complexity. Served with polenta or crusty bread, this is the definitive Italian Sunday family dinner.
Prep
15 min
Cook
65 min
Total
80 min
Servings
4 srv
Difficulty
Medium
Calories
380 kcal
For 4 serving(s)
Per serving
Season the chicken pieces generously with salt and pepper. Heat the olive oil in a large, wide casserole over medium-high heat and brown the chicken in batches, skin side down first, until deep golden, about 5 minutes per side. Remove and set aside.
In the same pan over medium heat, add the sliced onions and cook for 8 minutes until softened. Add the sliced peppers and cook for 5 more minutes.
Add the garlic and cook for 1 minute. Pour in the red wine and let it reduce by half, scraping up any browned bits from the bottom.
Add the diced tomatoes, olives, capers, rosemary, and sage. Stir to combine.
Return the chicken pieces to the pan, nestling them into the sauce. The liquid should come about halfway up the chicken.
Cover and braise on a low simmer for 50-60 minutes, turning the chicken once halfway through, until the meat is very tender and pulls from the bone.
Taste the sauce and adjust seasoning. Remove the rosemary stalks and serve hot directly from the casserole.
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