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The Original Tuscan Recipe: Pollo alla Cacciatora

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.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 10 mins
Additional Time 0 mins
Total Time 1 hr 20 mins
Course Main Courses
Cuisine Italian
Servings 4 servings


  • 6 chicken legs
  • 400 g peeled tomatoes 14 oz
  • 1 golden onion
  • 2 medium carrots
  • 1 celery heart
  • 1 peeled garlic clove
  • a glass of red wine
  • 3 tbsp extra virgin olive oil
  • 1 sprig of rosemary
  • 1 handful chopped parsley


  • In a saucepan, heat the oil, pour the chicken pieces.
  • Leave to brown for about 10 minutes, flip them over after 4-5 minutes.
  • When the chicken is well colored, add the chopped celery, carrots, and onion and then the peeled garlic clove.
  • Then add salt, pepper, and rosemary; mix and cook for another 10 minutes.
  • Deglaze with red wine and let the alcoholic part evaporate completely.
  • Remove the rosemary and the garlic clove and 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.


Keyword pollo alla cacciatora
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