Pollo alla cacciatora

Hunter’s Chicken is a much-loved dish in Italian cuisine, found in numerous regional variations. The version I’ll describe is quite classic and simple to prepare.

Ingredients

• Whole chicken cut into pieces or chicken thighs (about 1 kg)
• 2 tablespoons of extra virgin olive oil
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 1 sprig of rosemary
• 1 bay leaf
• 400 g of peeled tomatoes or tomato puree
• 1/2 glass of white wine
• Salt and black pepper to taste
• Pitted green or black olives (optional)
• Salted capers (optional)
• A pinch of chili pepper (optional)

Preparation

1. In a large pan or casserole dish, heat the extra virgin olive oil and brown the chicken until it is golden on all sides. Remove the chicken and set it aside.
2. In the same oil, add the chopped onion and garlic and sauté until they become translucent.
3. Add the white wine and let the alcohol evaporate over medium-high heat.
4. Put the chicken back in the pan, add the tomatoes, rosemary, bay leaf, salt, and pepper. If you like, you can also add olives, capers, and a pinch of chili pepper.
5. Cover and cook over low heat for about 45 minutes or until the chicken is tender and the sauce has thickened.
6. Taste and, if necessary, adjust the salt and pepper.

Curiosity

The term “cacciatora” means “hunter-style” and this term is derived from the fact that this type of cooking involves strong and rustic flavors, similar to those that might be appreciated by a hunter. It is said that the dish originated as a simple and tasty way to cook meat during long hunting days.

Enjoy your meal!