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The Original Tuscan Recipe: Pollo alla Cacciatora

Pollo alla Cacciatora

Pollo alla cacciatora is a tasty, savory dish common in Italian cuisine. It originated in Tuscany.

Each family prepares it according to its 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 simmered in tomato sauce.

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

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

Pollo alla Cacciatora

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

Some cookbooks and online recipes also include recipes in which people like to add other ingredients, such as mushrooms, peppers, or potatoes.

Different preparations exist, with slight variations according to the region: in fact, there is the Ligurian, Neapolitan, and Sicilian Cacciatora-style chicken.

Cooking Method
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 70 mins Total Time: 1 hr 20 mins
Servings 4
Best Season Suitable throughout the year
Description

Pollo alla cacciatora, or chicken cacciatore, is a classic Italian dish that translates to "hunter's style." It features chicken pieces simmered in a flavorful tomato sauce with onions. The dish is aromatic, hearty, and perfect for a cozy dinner. Here's a recipe you can follow to make pollo alla cacciatora:

Ingredients
  • 6 chicken legs
  • 14 ounces peeled tomatoes
  • 1 golden onion
  • 2 medium carrots
  • 1 celery heart
  • 1 garlic
  • 1 glass of red wine
  • 3 tablespoons extra virgin olive oil
  • 1 sprig of rosemary
  • 1 handful chopped parsley
Instructions
    • In a saucepan, heat the oil and pour the chicken pieces.
    • Leave to brown for about 10 minutes; flip them over after 4-5 minutes.
    • Add the chopped celery, carrots, onion, and peeled garlic clove when the chicken is well-colored.
    • Then add salt, pepper, and rosemary; mix and cook for 10 minutes.
    • Deglaze with red wine and let the alcoholic part evaporate completely.
    • Remove the rosemary and the garlic clove, then add the peeled tomatoes into small pieces.
    • Mix everything and cover with the lid; cook over moderate heat for 40 minutes.
    • Serve with a sprinkling of parsley.
Keywords: Pollo alla cacciatora