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 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!