• Pasta Grammar

Pollo alla Cacciatora | Authentic Italian Recipe

Pollo alla Cacciatora, often misnamed "cacciatore," features bold and tangy flavors that make this dish an unforgettable classic. It's very simple to make and is sure to become a regular addition to your culinary routine!


pollo-alla-cacciatora-chicken-cacciatore-italina-recipe-authentic-traditional
Pollo alla Cacciatora Recipe | "Chicken Cacciatore"

We made this version with chicken thighs, but you can also use drumsticks or whole chicken legs.



Watch the Pasta Grammar video where we make this recipe here:



Serves 2.


For this recipe, you will need:

- 2-3 tbsp extra virgin olive oil

- 1 whole clove of garlic, peeled

- 1/4 white onion, diced

- 1/3 large carrot, diced

- 1/2 stalk celery, diced

- 2 skin-on chicken thighs

- 1 sprig of fresh rosemary

- Red chili pepper flakes (optional)

- Fresh black pepper

- 1/2 cup (120ml) dry white wine

- 2 tbsp capers, diced

- 10 kalamata olives, sliced

- 15 grape tomatoes, halved

- 1 tbsp tomato paste

- Salt


Add the olive oil and garlic into a medium skillet. Bring up to medium/high temperature on a stovetop and add the onion, carrot and celery. Sauté the "soffritto" for a few minutes—until the onion is tender and slightly transparent.



Place the chicken thighs into the pan, skin side down. Allow them to sear for about 2 minutes, then lower the heat to medium and flip them.



Add the rosemary (torn into pieces), chili flakes to taste, and a generous pinch of black pepper.


Continue to cook the thighs, flipping every few minutes, until they become slightly golden on the skin side. Move them around a bit as they cook to keep them from sticking to the pan.



Add the white wine into the pan. Bring to a simmer and cook for 2-3 minutes, or until the smell of alcohol has dissipated.


Next, add the capers, olives and tomatoes. Dissolve the tomato paste in 1/4 cup (60ml) of water and add this as well. Sprinkle 2-3 pinches of salt over the chicken thighs, flip them again, and cover the pan.



Bring the sauce to a gentle simmer and cook for 15 minutes. Check the moisture level at this point and add more water if the pan is too dry. Check the sauce and salt it to taste.


Baste the chicken with the sauce and continue to cook, partially covered, for a further 15 minutes.


Serve immediately, topped with extra sauce and tomatoes. Buon appetito!





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