Pollo alla Cacciatora (Chicken Cacciatore)
User Reviews
5
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
4
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Calories
644 kcal
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Course
Main Course
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Cuisine
Italian
Pollo alla Cacciatora (Chicken Cacciatore)
Description
Pollo alla Cacciatora uses bone-in chicken legs and thighs browned gently before simmering in a wine-enhanced tomato sauce. The stew includes a mirepoix of finely chopped carrot, celery, onion, and garlic, which impart sweetness and depth as they soften in olive oil. Fresh rosemary and thyme add fragrant earthiness, while black olives contribute a briny contrast to the rich tomato broth. Slow cooking over low heat lets the flavors meld and the chicken become tender without drying out.
This dish is best served warm, allowing the sauce to coat the chicken. It makes a satisfying main course paired with rustic bread or polenta to soak up the sauce. Fresh parsley sprinkled on top adds a bright finish. Adjustments like removing chicken skin can lighten the dish, and substituting passata for whole canned tomatoes is possible if desired.
The recipe emphasizes stovetop cooking to maintain moist, succulent meat and advises adding small amounts of chicken or vegetable broth during cooking to prevent drying. Whole canned tomatoes can be replaced or omitted depending on preference, and the wine and herb aroma builds gradually with gentle simmering.
Ingredients
- 1 carrot
- 1 celery stalk
- 1 onion
- 1 garlic clove
- 3 tablespoon extra-virgin olive oil
- 4 chicken legs
- 4 chicken thighs
- 100 ml white wine
- 1 teaspoon rosemary finely chopped, fresh leaves
- 1 teaspoon thyme finely chopped, fresh leaves
- 3 tablespoon black olives
- 1 bay leaf
- 1 can plum tomatoes (14 oz/400 g can)
- 1 tablespoon parsley finely chopped, fresh
- chicken broth or vegetable stock, or water
Instructions
- Finely chop the onion, carrots, and celery. Heat 2 tablespoons of olive oil in a casserole pan over low to medium heat. Add the vegetables and garlic, and cook, stirring often until softened.
- Push the vegetables around the sides of the pan and pour the remaining olive oil the center of the pan. Arrange the chicken legs and thighs in the pan so that they do not overlap one another. Let them brown for a few minutes on all sides, then pour the wine in and continue to cook until evaporated.
- Add in the chopped fresh herbs, bay leaf, olives and tomatoes. Season with salt and pepper to taste, cover with a lid, and let the chicken cook for about 50 minutes over medium low heat, adding a ladle of vegetable or chicken stock, or warm water whenever necessary.
- Remove the pan from the heat, sprinkle fresh parsley on top and serve.
Notes
- Cooking this stew on the stove keeps the chicken tender and juicy; using an oven may dry it out.
- Leaving the skin on the chicken adds richness, but removing it makes the recipe lighter.
- If whole canned tomatoes are not preferred, replace with passata or omit and use extra chicken broth.
- Add ladles of broth during cooking to keep the chicken moist if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 5g | 2% |
| Protein | 40g | 80% |
| Fat | 51g | 78% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 231mg | 77% |
| Sodium | 302mg | 13% |
| Potassium | 600mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2895IU | 58% |
| Vitamin C | 6mg | 7% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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