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Pollo alla Cacciatora | Authentic Italian Chicken Recipe

  • Writer: Pasta Grammar
    Pasta Grammar
  • Dec 29, 2021
  • 2 min read

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!


pollo-alla-cacciatora-chicken-cacciatore-italina-recipe-authentic-traditional
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!





 
 
 

31 Comments


John Jaymes
John Jaymes
Aug 14

As a huge fan of Eva and her cooking for years since your channel started, this was the first recipe I would have to call mediocre and disappointing. It was edible but The flavors don't seem to really penetrate the chicken as I would have liked, the skin-on thighs are not suited for this style of stove-top stew unless you remove and crisp them separately and re-add them. Unless I'm missing the palate for slimy skin and some people like that texture ( I know some do). Overall the sauce and liquid was good, but less remarkable than I hoped for. The aromas were much better than the result. I felt like the rosemary, kalamata olives, and caper berries (I…

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