The Original Tuscan Recipe: Pollo alla Cacciatora

Pollo alla cacciatora is a tasty and savory dish, common in Italian cuisine, and has origins in Tuscany.

Each family prepares it according to its own version handed down from generation to generation.

The chicken legs, or pieces, are browned in a pan with classic vegetables and herbs (onion, carrot, celery, rosemary) shaded with red wine, and finally cooked in tomato sauce slowly.

The stewed chicken becomes soft and full of flavor, deliciously wrapped in a succulent sauce which you can then dip some bread in for a little snack (scarpetta)!

In this recipe, I used 6 chicken legs because my children like them more than other parts of the chicken, but you can use a whole chicken and cut it into pieces.

My recipe is the original one, quick and easy, without additional ingredients, and is explained step by step.

In some cookbooks and online recipes, you will also find some recipes in which someone likes to add other ingredients such as mushrooms, peppers or potatoes.

There are different preparations, small variations according to the regions: in fact, there is the Ligurian, Neapolitan, and Sicilian Cacciatora style chicken.