Chicken Cacciatore (Pollo alla Cacciatore)
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
397 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Cacciatore (Pollo alla Cacciatore)
Description
The recipe starts by searing chicken pieces with skin on in olive oil until lightly browned but not fully cooked. Aromatics including finely diced onion, garlic, carrot, celery, and rosemary are added and sautéed to develop flavor. Wine is poured in and reduced, followed by tomato puree to create a thick sauce that gently simmers until the chicken is tender and the vegetables meld into a soft sauce.
The combination of olive oil, fresh herbs, and tomato-based sauce gives the dish a balanced depth without overpowering spices. The slow cooking allows the flavors to integrate fully, and if the sauce reduces too much, water or broth can be added to maintain moisture. The use of whole chicken parts with skin adds richness.
This dish is typically served as a main course with sides like pasta, polenta, or crusty bread to soak up the sauce. It suits those looking for a hearty, flavorful meal with familiar ingredients.
For ease, the recipe notes that after sautéing the initial ingredients, the dish can be finished in a slow cooker or Instant Pot by adding the remaining liquids and cooking on low or according to device instructions, offering flexibility in preparation.
Ingredients
- 1 whole chicken cut up (preferably organic)
- 1 clove garlic minced
- 2 carrot finely diced
- 1 onion finely diced
- 3 talks celery finely diced
- 5 Tbsp extra virgin olive oil
- 1 ½ cups tomato puree
- 3 small sprigs rosemary or 1 tsp dried, fresh
- ¾ cup wine (red or white)
- 2 tsp salt to taste, sea salt
- ⅛ tsp black pepper freshly ground
- 1 tsp parsley chopped, fresh
Instructions
- In a very large sauté pan or Dutch oven over medium high heat, heat the extra virgin olive oil until hot, then add the chicken pieces (don't remove the skin as it adds flavour.) Sauté for about 5 minutes each side or until it begins to brown. It should not be thoroughly cooked.
- Add, the diced onion, garlic, carrot, celery, about ¾ tsp. of Kosher or sea salt (less if regular) and some ground black pepper. Next, add the rosemary and let cook for about 5 minutes. (If you want to use a crock pot, do so at this point and just add the wine, tomato puree and a cup of water or chicken broth, and set it to low.)
- When the vegetables are nicely colored, add the wine and let it evaporate.
- Once the wine has evaporated, add the tomato puree. Stir well and allow to simmer gently (covered) for at least 30 minutes or until the chicken is tender and the vegetables are almost a soft sauce. If the chicken starts to dry out, add some water or chicken broth. (I let mine cook closer to an hour, and no liquid was necessary.) Taste for salt and pepper and add if needed.
- When ready to serve, garnish with chopped parsley on its own or with a salad afterwards.
Notes
- After sautéing the chicken and vegetables, you can transfer everything to a slow cooker or Instant Pot and add wine, tomato puree, and chicken broth or water to finish cooking.
- Use chicken with the skin on to enhance flavor during browning and cooking.
- Adjust salt according to taste and use sea salt or kosher salt for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 397kcal | 20% |
| Carbohydrates | 11g | 4% |
| Protein | 21g | 42% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 899mg | 37% |
| Potassium | 664mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3.983IU | 0% |
| Vitamin C | 12mg | 13% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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