Pollo alla Cacciatora
The hunter's chicken — pollo alla cacciatora, a rustic slow-braised chicken in tomatoes, peppers, olives, capers, herbs and white or red wine. A dish found across Italy with regional variations. The Roman version uses olives and anchovies; the northern version uses white wine and mushrooms. All versions are slow-cooked until the chicken falls from the bone.
- Total
- 1 hr 10 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 50 min
Ingredients
Method
Season and brown chicken pieces well on all sides in olive oil. Remove.
About 5 min
In the same pan, melt anchovies in the residual oil; add garlic and onion; soften 5 minutes. Add peppers; cook 5 minutes.
About 21 min
Add white wine; bubble 3 minutes. Return chicken; add tomatoes, stock, rosemary and sage.
About 21 min
Cover; simmer 45 minutes until chicken is completely tender and falling from the bone.
About 21 min
Uncover; add olives and capers; cook 10 more minutes to thicken. Adjust seasoning. Serve with crusty bread or polenta.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 38 g
- Carbs
- 10 g
- Fat
- 24 g
- Fibre
- 3 g
- Sugar
- 6 g
- Sodium
- 660 mg
Contains: fish
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Recipe by Boon Tools.