Pollo Alla Cacciatora
Dive into the rustic elegance of Pollo Alla Cacciatora, a traditional Italian masterpiece that combines tender, bone-in chicken with a richly flavored tomato-based sauce. This hearty dish, also known as "Hunter's Chicken," highlights a symphony of ingredients like aromatic rosemary, thyme, garlic, and a splash of dry white wine for depth. Slow-simmered with a medley of carrots, celery, and onions, the savory sauce is complemented by a touch of briny Kalamata olives (optional) and finished with a sprinkle of fresh parsley. Perfectly paired with crusty bread, creamy polenta, or velvety mashed potatoes, this comforting one-pot recipe is easy to prepare and brings the flavors of Italy straight to your table. Ideal for cozy dinners or special gatherings, Pollo Alla Cacciatora is a timeless classic you'll savor with every bite.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs or drumsticks (bone-in, skin-on preferred)
- 3 tablespoons Extra virgin olive oil
- 1 large Yellow onion, finely chopped
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 4 cloves Garlic cloves, minced
- 1 cup Dry white wine
- 28 ounces Canned whole peeled tomatoes, crushed by hand
- 1 cup Chicken stock
- 2 sprigs Fresh rosemary sprigs
- 3 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Kalamata olives, pitted and sliced (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Pat the chicken pieces dry with paper towels and season them with salt and pepper on all sides.
Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the chicken in batches, skin-side down, and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pan, lower the heat to medium and add the remaining tablespoon of olive oil. Add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes, chicken stock, rosemary sprigs, thyme sprigs, bay leaf, and a pinch of salt and pepper. Stir well to combine.
Return the chicken pieces to the pan, nestling them into the sauce. Spoon some sauce over the chicken.
Lower the heat to a gentle simmer, cover the pan, and let the chicken cook for 35-40 minutes, turning the pieces halfway through until the chicken is tender and cooked through.
If using olives, stir them into the sauce during the last 10 minutes of cooking.
Remove the rosemary sprigs, thyme sprigs, and bay leaf before serving.
Garnish the dish with chopped parsley and serve hot alongside crusty bread, mashed potatoes, or polenta.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.0 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
