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Pollo alla Cacciatora | Authentic Italian Chicken Recipe

Updated: Apr 25, 2023

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!


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Pollo alla Cacciatora Recipe | Authentic Italian "Chicken Cacciatore"


POLLO ALLA CACCIATORA RECIPE


Makes: 2 servings

Cook Time: 1 hour


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. Push the soffritto ingredients to the side to make room for the chicken.


Place the chicken thighs into the pan, skin side down. Allow them to sear until they start to become golden, then lower the heat to medium and flip them. Move them around a bit as they cook to keep them from sticking to the pan. Add the rosemary (torn into pieces), chili flakes to taste, and a generous pinch of black pepper.



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 a pinch of salt over the chicken thighs, flip them again, and partially 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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9 Comments


gwirithil
Sep 12, 2023

As a long time devotee of Pasta Puttanesca, this caught my eye instantly. I'm entirely in love with it, and even more excited that it's a recipe for TWO SERVINGS. It's so hard to find seriously terrific recipes for fewer than four. Thank you so so soooo much!

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jennfricker
Jul 15, 2023

This might be the most delicious dish I've ever eaten, thanks guys!

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David Landis
David Landis
May 27, 2022

Made this last night with leg quarters and removed the skin. Absolutely delicious!

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Conlan Wright
Conlan Wright
Feb 04, 2022

I'm going to spreed the word by using your recipe on my school work!

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thedoughman97
Jan 10, 2022

I tripled this recipe with 6 chicken thighs, and it turned out really amazing. The amount of wine I used (1 1/2 cups) seemed like a lot, and I had to simmer it for quite a while, but this recipe is amazing. Maybe my pan was a bit crowded, but I think I would take the chicken out while I simmer the wine next time. (Considering the amount of wine used when tripling the recipe) Then add everything back in and braise. The number of capers seemed liked a lot too (6 Tbsp) which ended up being a whole jar of capers! Again, the taste was amazing though! My family ate it with some whipped potatoes. Everything was well balanced…

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