Authentic Italian Chicken Cacciatore Recipe (Pollo alla Cacciatora)
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4
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Calories
336 kcal
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Course
Main Course
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Cuisine
Italian
Authentic Italian Chicken Cacciatore Recipe (Pollo alla Cacciatora)
Description
This Chicken Cacciatore recipe begins by cutting a whole chicken into pieces and frying them with skin on, which helps develop a golden crust and rich flavor. Aromatic vegetables like celery, carrots, onion, and garlic are added alongside rosemary to build fragrance and depth, sautéing together before adding red wine to deglaze and concentrate the flavors through evaporation.
Once the wine has reduced, peeled tomatoes are introduced and the mixture simmers slowly, allowing the chicken to become tender and the sauce to thicken. The use of olive oil and herbs contributes to a balanced, savory profile, while occasional additions of water or broth prevent dryness.
Traditional serving includes chopped parsley for freshness, complementing the stew's robust character. Pairing this dish with creamy polenta or mashed potatoes provides a soft base that absorbs the savory sauce, making for a satisfying meal inspired by Italian country cooking.
Ingredients
- 1 chicken
- 3 celery stalks
- 1 rosemary sprig
- 1 cup of red wine
- 400 g tomatoes peeled
- 1 onion
- 1 clove garlic
- 2 carrot
- 1 parsley bunch
- ½ cup extra virgin olive oil
- black pepper as needed
- salt as needed
Instructions
- First, clean the chicken thoroughly and cut it into pieces. Don't peel off the skin, as it will give it more flavor.
- Heat the oil in a frying pan and fry the chicken pieces on both sides for about 10 minutes, until golden.
- At this point, add the finely chopped onions, garlic, the chopped carrots and celery, with a pinch of salt, pepper and rosemary, and leave it all in a sauté for another 5 minutes.
- When the mix gets a nice color, pour red wine over the chicken and let it evaporate.
- Then add the tomatoes, cover with a lid and let it cook on medium heat for 30 minutes (or until the chicken is well cooked and soft) during which, if the chicken becomes dry, add a bit of water or broth.
- Once cooked, add the chopped parsley and serve the chicken with polenta or mashed potatoes.
Note
- When you fry the chicken, to make it lighter, you can remove from the pan the grease spilled from the skin. After adding the tomatoes in the pan, you can also add a sprig of thyme and a little nutmeg to give it an extra touch of flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 27g | 42% |
| Saturated Fat | 3g | 15% |
| Sodium | 192mg | 8% |
| Potassium | 479mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 5370IU | 107% |
| Vitamin C | 14.6mg | 16% |
| Calcium | 64mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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