5 from 21 votes
Pollo alla Cacciatora (Chicken Cacciatore)
Pollo alla Cacciatora is a slow-cooked Italian chicken stew featuring chicken legs and thighs braised in a tomato sauce enriched with fresh rosemary, thyme, black olives, and white wine. Aromatic vegetables like carrot, celery, onion, and garlic soften during cooking, creating a savory base that melds with the herbs and olives for a rustic Mediterranean flavor.
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
Servings:
4
Calories:
644 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 644
% 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.