Pollo alla cacciatora

Pollo alla cacciatora

PT1H30M

Share recipe

hide story show story

The pollo alla cacciatora is a simple and traditional dish prepared with some little differences in almost all the regions of Italy. The chicken is jointed into pieces and quickly pan-fried, then slowly stewed in a tasty tomato sauce. Rosemary, garlic and wine are essential to donate a characteristic flavour. Even if it’s possible braise the meat with white wine, I suggest red wine to make the taste of the sauce bold!

1
To begin, place a stainless steel or enamel pan over a medium heat with 3 tbsp of the oil. Pan-fry the chicken in batches (without overcrowding the pan), browning all over
image
2
When all of the chicken has been browned, set aside and cover
image
3
Pour the red wine into the pan and deglaze, scraping any meaty residue from the bottom of the pan. Allow to simmer for 5 minutes, then set the reduction aside
4
Add the remaining oil to the pan and fry the onion, juniper berries and rosemary until the onions are gold and translucent
5
Add the chicken pieces to the pan with the tomato paste and fry for 5 minutes over a medium heat
6
Increase the heat and add the red wine reduction. Cook for 5 minutes more, then stir in the passata
image
7
Place a lid on the pan and gently stew the pollo alla cacciatora over a low heat for 1 hour
8
Season with salt and a dash of black pepper. Serve piping hot with bread, white rice or polenta
image
Share recipe