ReceptnaptárPollo alla cacciatora (hunter's chicken)
Pollo alla cacciatora, “hunter-style” chicken, is an Italian one-pot dish with tomato, wine and rosemary. It simmers slowly over low heat, the meat practically falls off the bone and the sauce becomes glossy and thick.
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Ingredients
Method
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- Pat the chicken pieces dry, season with salt and pepper. Heat the oil in a large pot over medium-high heat and brown the chicken skin side down for 5-6 minutes until golden. Turn and cook for 3 more minutes, then transfer to a plate.
- In the fat left in the pot, fry the onion, carrot and celery for 5 minutes until soft.
- Add the garlic, fry for 1 minute, then pour in the wine and scrape the browned bits from the bottom of the pot. Boil for 3-4 minutes until reduced by half.
- Add the tomatoes, crushed by hand, the rosemary and the bay leaves. Return the chicken to the pot, cover and simmer over low heat for 40 minutes.
- For the last 10 minutes remove the lid, add the olives and let the sauce thicken.
- Remove the bay leaves and rosemary and sprinkle with parsley before serving.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use bone-in, skin-on chicken pieces — with breast fillet it dries out and the sauce will not be flavourful.
- Pat the chicken dry before browning, otherwise it will not brown but steam.
- The browned bits scraped up with the wine give the sauce its depth — do not skip the deglazing.
- It is even better the next day; it keeps for 3 days in the fridge and can also be frozen.
Frequently asked questions
Should I use white or red wine?
Both are traditional: red gives a stronger sauce, white a lighter one; what matters is that it is dry.
What do we serve it with?
With polenta, mashed potatoes or crusty bread to mop up the sauce.
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More italian ideas
- Pollo con peperoni (Italian chicken with peppers and tomato)
- Pollo alla pizzaiola (chicken with tomato, oregano and mozzarella)
- Chicken scallopini in Marsala with asparagus
- Spaghetti alla carbonara
- Risotto ai funghi (mushroom risotto)
- Ossobuco alla milanese
- Melanzane alla parmigiana (aubergine parmigiana)
- Saltimbocca alla romana
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