Pollo Alla Cacciatora
Embark on a culinary journey to the heart of Italy with our Pollo Alla Cacciatora recipe. This classic dish, known for its rustic charm and robust flavors, brings together tender chicken pieces, aromatic vegetables, and fragrant herbs in a delightful symphony of taste and texture.
Crafted with care and attention to detail, this recipe showcases the beauty of simple yet flavorful ingredients. From the succulent chicken pieces to the aromatic blend of onion, carrot, celery, and garlic, each component contributes to the rich and savory essence of the dish.
The addition of rosemary infuses the sauce with a subtle earthiness, while a splash of red wine adds depth and complexity to the flavor profile. Plump black olives provide a briny contrast, adding a burst of flavor that perfectly complements the tender chicken and hearty sauce.
Cooked low and slow, this Pollo Alla Cacciatora develops layers of flavor as it simmers, filling your kitchen with the irresistible aroma of an authentic Italian trattoria. Whether enjoyed as a comforting family meal or served to impress guests at a dinner party, this dish is sure to leave a lasting impression.
So, gather your ingredients, heat up your pan, and get ready to savor the rustic charm of Pollo Alla Cacciatora. With its hearty flavors and soul-warming appeal, this dish is guaranteed to transport you to the sun-drenched hillsides of Italy with every delicious bite. Buon appetito!
Pollo Alla Cacciatora
Ingredients:
1.2kg chicken pieces
1 onion
1 carrots
1 celery stick
1 clove garlic
2 sprigs of rosemary
100ml red wine
400 g peeled tomatoes
100 g black olives
extra virgin olive oil to taste
pepper as needed. optional
salt to taste
Instructions:
Place a drizzle of oil in a large pan and roughly chop the carrot, onion and celery directly into the pan.
We turn on the heat and after a few minutes we also add the rosemary and the whole garlic clove, and let it brown.
When the sauce has softened, place the chicken pieces in the pan, skin side down, and brown it well.
Turn it from time to time to brown it on all sides.
Salt and pepper the meat and give it a stir, then add the wine.
Once the wine has evaporated, add the peeled tomatoes, chopping them, and a little water.
Let it cook with the lid on, over low heat, for about 40 minutes, stirring occasionally.
When there is little left until the end of cooking (about 5 minutes) we add salt if necessary and then add the black olives and finish cooking.
Our chicken Cacciatore is ready to bring to the table, nice and steaming hot! Enjoy your meal!
Tips:
For our chicken Cacciatore, instead of the chicken pieces we can also use only the drumsticks, thighs, thighs or wings, based on what we find at our trusted poultry seller.
For the sauté, we can replace the onion with shallots, but also just put carrot and celery. And regarding the smells, we can add some bay leaves or marjoram to the rosemary while cooking, or some chopped parsley at the end when serving.
I prepared my family recipe, which like the classic one includes tomato sauce, and I used peeled tomatoes. But alternatively you can easily use puree or chopped pulp. And if we want a more intense tomato flavour, we can also add a teaspoon of concentrate.
Chicken Cacciatore in white is an equally tasty variant of this traditional recipe. In this case, I blend with white wine and add more herbs: wild fennel, sage, marjoram, bay leaves… the result is truly rich in taste and aroma!
Notes:
Ingredients: The recipe calls for basic yet flavorful ingredients commonly found in Italian cuisine. Chicken pieces are the star of the dish, complemented by aromatic vegetables such as onion, carrot, celery, and garlic. Fragrant rosemary, bold red wine, tangy peeled tomatoes, and briny black olives add depth and complexity to the dish, while extra virgin olive oil, salt, and pepper round out the flavors.
Preparation: The vegetables are roughly chopped and sautéed in olive oil along with garlic and rosemary until softened and fragrant. This step forms the flavorful base of the dish, infusing the sauce with rich aromas and savory notes.
Cooking Process: The chicken pieces are then added to the pan and browned on all sides to develop a golden crust and enhance their flavor. Red wine is added to deglaze the pan, creating a flavorful sauce that simmers with the chicken and vegetables.
Simmering: The dish is allowed to simmer gently over low heat with the lid on, allowing the flavors to meld together and the chicken to become tender. Occasional stirring ensures even cooking and prevents sticking.
Finishing Touches: Towards the end of cooking, salt and pepper are added to taste, and black olives are stirred in to add a briny kick to the dish. The chicken Cacciatore is then ready to be served, piping hot and full of rustic Italian flavors.
Serving Suggestions: This Pollo Alla Cacciatora pairs well with crusty bread or pasta to soak up the flavorful sauce. It can also be served alongside a simple salad or roasted vegetables for a complete and satisfying meal. Enjoyed hot and fresh from the stove, it’s sure to be a crowd-pleaser at any dinner table.
Nutrition Information:
Calories: 400 kcal | Protein: 30 grams | Fat: 20 grams | Carbohydrates: 10 grams | Fiber: 2 grams | Sodium: 600 milligrams | Sugar: 4 grams
Frequently Asked Questions:
Can I use boneless chicken for Pollo Alla Cacciatora?
Yes, you can use boneless chicken pieces if preferred.
Adjust cooking time accordingly to ensure chicken is cooked through.
Can I substitute red wine with another ingredient?
Red wine adds depth of flavor, but if preferred, you can substitute with chicken broth or vegetable broth for a non-alcoholic version.
Can I use dried rosemary instead of fresh?
Yes, you can substitute dried rosemary for fresh, but adjust the quantity as dried herbs tend to be more potent.
Use about half the amount of dried rosemary.
How can I make this recipe vegetarian?
You can omit the chicken and replace it with tofu or your favorite meat alternative.
Use vegetable broth instead of chicken broth, and adjust seasoning to taste.
Can I prepare Pollo Alla Cacciatora ahead of time?
Yes, this dish tastes even better when prepared ahead as it allows the flavors to meld. Simply reheat gently before serving.
Can I freeze Pollo Alla Cacciatora?
Yes, you can freeze leftovers in an airtight container for up to 3 months.
Thaw overnight in the refrigerator before reheating.
How can I adjust the seasoning to suit my taste?
Taste the dish before serving and adjust salt and pepper as needed.
You can also add additional herbs or spices to customize the flavor.
What side dishes pair well with Pollo Alla Cacciatora?
Pollo Alla Cacciatora pairs well with crusty bread, pasta, or mashed potatoes.
A simple green salad or roasted vegetables also make great accompaniments.
Can I use canned tomatoes instead of fresh?
Answer: Yes, you can use canned peeled tomatoes as a convenient alternative.
Be sure to drain excess liquid before adding to the dish.
Can I omit olives from the recipe?
Yes, you can omit olives if you prefer or substitute with capers for a similar briny flavor.
Adjust seasoning to taste accordingly.