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ItalianAuthentic Cuisine

Pollo alla Cacciatora

Serves 4 to 6 Entree chicken, Poultry

Pollo alla Cacciatora

Pollo alla Cacciatora hails from the rustic kitchens of Tuscany, where it is embraced as a comforting staple rather than a special occasion dish. Crafted with everyday ingredients, it embodies the art of making something extraordinary from the ordinary. This home-style version reflects the simplicity and warmth of Italian family cooking, where recipes are passed down through generations without pretension.

The dish should taste robust yet balanced, with tender chicken pieces mingling with the acidity of ripe tomatoes and the briny depth of black olives. A splash of dry white wine elevates the flavors, while a generous hand with olive oil ensures richness. Salt and pepper are added by instinct, ensuring each bite is as genuine as the last.

Ingredients

  • 1.2 kgchicken pieces
  • 400 gripe tomatoes — crushed
  • 200 gblack olives — pitted
  • 120 mldry white wine
  • 1onion — sliced
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Start by seasoning the 1.2 kg of chicken pieces with fine sea salt and black pepper to taste. Heat 4 tablespoons of extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces skin-side down. Brown them until the skin is golden and crisp, about 5-7 minutes per side. Remove the chicken from the skillet and set aside on a plate.
  2. Peel and finely chop 1 onion. In the same skillet, add the chopped onion and reduce the heat to medium. Stir frequently, scraping up any browned bits from the chicken, until the onion is soft and translucent, about 5 minutes. This forms the base of your soffritto.
  3. Add 120 ml of dry white wine to the skillet with the onions. Allow it to simmer and reduce by half, which should take about 3-4 minutes. The wine will deglaze the pan, lifting more flavor from the bottom.
  4. While the wine reduces, peel and dice 400 g of ripe tomatoes. Add them to the skillet once the wine has reduced. Cook, stirring occasionally, until the tomatoes break down into a thick sauce, about 10 minutes. The sauce should be aromatic and slightly thickened.
  5. Return the browned chicken pieces to the skillet, nestling them into the tomato sauce. Add 200 g of black olives, ensuring they are evenly distributed. Cover the skillet and reduce the heat to low. Allow the chicken to braise gently in the sauce.
  6. Cook the chicken until the meat pulls easily from the bone, which indicates it is fully cooked and tender. This should take about 30-40 minutes, but rely on the texture of the meat rather than time.
  7. Taste the sauce and adjust for salt if necessary. Just before serving, sprinkle with freshly chopped parsley for a burst of freshness. Serve the Pollo alla Cacciatora with polenta or crusty bread to soak up the rich sauce.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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