Savor the rustic flavors of Italy with our Pollo alla Cacciatora, a hearty and comforting dish that embodies the simplicity and richness of traditional Italian cooking. This delicious Hunter’s Chicken stew is simmered with a robust tomato sauce, fragrant herbs, and a generous mix of vegetables, making every bite a delightful journey through the Italian countryside. Tender, juicy chicken pieces are enveloped in a savory blend of onions, garlic, bell peppers, and olives, infused with the warmth of red wine, creating a deeply flavorful and aromatic experience. Ideal for a family dinner or a gathering of friends, Pollo alla Cacciatora is more than just a meal; it’s a celebration of love, tradition, and the joy of sharing good food. Discover how to bring this Italian classic of Tuscan cuisine to your table and let the comforting flavors of Pollo alla Cacciatora warm your soul.
AuthorJulia ForesekCategoryItalian, Slow Cooked & Braised DishesDifficultyIntermediatePrepare the Chicken: Season the chicken pieces with salt and pepper, then dredge them lightly in flour, shaking off any excess.
Brown the Chicken: In a large pan, heat the olive oil over medium-high heat. Brown the chicken pieces on all sides, then remove them from the pan and set aside.
Sauté the Vegetables: In the same pan, reduce the heat to medium and add the onion, garlic, and bell peppers. Sauté until the onions are translucent and the peppers have softened.
Deglaze: Pour in the red wine to deglaze the pan, stirring to loosen any browned bits from the bottom.
Simmer the Sauce: Add the crushed tomatoes, oregano, thyme, bay leaf, olives, and capers. Stir to combine.
Cook the Chicken: Return the chicken to the pan, spooning the sauce over the pieces. Bring to a simmer, then reduce the heat to low, cover, and cook for about 30-40 minutes, until the chicken is tender and cooked through.
Garnish and Serve: Once the chicken is done, check the seasoning and adjust with salt and pepper if needed. Remove the bay leaf, garnish with fresh basil or parsley, and serve.
Ingredients
Directions
Prepare the Chicken: Season the chicken pieces with salt and pepper, then dredge them lightly in flour, shaking off any excess.
Brown the Chicken: In a large pan, heat the olive oil over medium-high heat. Brown the chicken pieces on all sides, then remove them from the pan and set aside.
Sauté the Vegetables: In the same pan, reduce the heat to medium and add the onion, garlic, and bell peppers. Sauté until the onions are translucent and the peppers have softened.
Deglaze: Pour in the red wine to deglaze the pan, stirring to loosen any browned bits from the bottom.
Simmer the Sauce: Add the crushed tomatoes, oregano, thyme, bay leaf, olives, and capers. Stir to combine.
Cook the Chicken: Return the chicken to the pan, spooning the sauce over the pieces. Bring to a simmer, then reduce the heat to low, cover, and cook for about 30-40 minutes, until the chicken is tender and cooked through.
Garnish and Serve: Once the chicken is done, check the seasoning and adjust with salt and pepper if needed. Remove the bay leaf, garnish with fresh basil or parsley, and serve.
Perfect Wine Pairing
The robust flavors of Pollo alla Cacciatora pair wonderfully with a medium-bodied red wine with good acidity to cut through the dish’s richness. A Chianti Classico from Tuscany, made primarily from Sangiovese grapes, is an excellent choice. Its vibrant cherry flavors, herbal notes, and rustic tannins complement the tomato-based sauce and the juiciness of the chicken.
Another great option is a Montepulciano d’Abruzzo; this wine’s juicy fruitiness and gentle tannins will harmonize with the dish’s flavors without overwhelming them.
