Chicken Cacciatore - Pollo alla Cacciatora recipe
|Prep time||10 minutes|
|Cook time||25 minutes|
|Total time||35 minutes|
|Meal type||Main Dish|
|Misc||Freezable, Serve Hot|
|Description||In cuisine, alla cacciatora means the meal is prepared “hunter-style” with tomatoes, onions, herbs, often bell pepper, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit. There are many different variations of this dish based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine, while here in Northern Italy we use white wine.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 4 cloves garlic
- 1 stalk rosemary
- 1 large chicken (1 Chicken weighing about 1,3 Kg ( about 3lb) (do not use a bigger one, but buy one more of the same weight in case))
- 8 tomatoes ( fresh red tomatoes depending on how much sauce you want in it)
- 4 tablespoons extra virgin olive oil
- 2 cups white wine (Dry white wine)
Cut the chicken in pieces, skin and bones in. Legs in 2 pieces, breasts in 2 pieces, wings in 1 piece. You should obtain 10 to 12 pieces in all.
Press the garlic cloves, skin in, trying to leave them in one piece and put them in a large frying pan with 4 tablespoons of extra virgin olive oil.
After 2 minutes add the chicken pieces, skin on the bottom.
Fry it on every side, let’s say for 10 minutes, remove the garlic cloves and add the white wine.
When wine has evaporated add the crushed tomatoes. Lower the heat and cook covered for 10 minutes. After 10 to 15 minutes add salt as needed, the Rosemary limb in 2 pieces and keep cooking uncovered for 10 more minutes. Do not stick it on the bottom.
PS: you can make a “fancier” version with debone chicken (my kids preferred it) but remember to reduce the cooking time, let’s say of a 30%.
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