Pollo alla Cacciatora (Authentic Italian Hunter’s Chicken Recipe)

Chicken braised with tomatoes, onions, herbs, and wine.

Ingredients (Serves 4)

• 1 whole chicken, cut into 8 pieces

• 3 tbsp olive oil

• 1 onion, thinly sliced

• 2 garlic cloves, minced

• 400 g canned peeled tomatoes (or crushed tomatoes)

• 150 ml dry red or white wine

• 80 g black olives (pitted)

• 1 sprig rosemary

• 2–3 fresh sage leaves (optional)

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

Preparation

1. Brown the chicken:

   • Heat olive oil in a large pan over medium heat.

   • Season chicken with salt and pepper and brown on all sides until golden. Remove and set aside.

2. Prepare the soffritto:

   • In the same pan, sauté onion until soft.

   • Add garlic and cook briefly until fragrant.

3. Deglaze with wine:

   • Pour in wine and simmer until reduced by half.

4. Build the sauce:

   • Add tomatoes, olives, rosemary, and sage.

   • Stir gently and bring to a simmer.

5. Simmer:

   • Return chicken to the pan.

   • Cover and cook on low heat for 40–50 minutes, turning occasionally, until chicken is tender and fully cooked.

6. Finish:

   • Adjust seasoning and remove herb sprigs.

   • Sprinkle with fresh parsley before serving.

Serving Suggestions

• Serve with crusty Italian bread, polenta, or roasted potatoes.

• Perfect as a comforting family-style Italian main course.

Cooking Tips

• Use bone-in chicken for deeper flavor.

• Let the sauce reduce naturally for a richer taste.

• This dish improves in flavor if rested for 10–15 minutes before serving.