Pollo alla cacciatora

1 hour 30 minutes


Pollo alla cacciatora

  • 1 chicken, skin-on, jointed
  • 1 white onion, sliced into thin half-rings
  • 3 garlic cloves, crushed
  • 1 sprig of rosemary
  • 500ml of passata
  • 1 tbsp of tomato paste, triple-concentrated
  • 270ml of red wine, (1 glass)
  • 6 tbsp of extra virgin olive oil
  • 3 juniper berries, crushed
  • black pepper
  • table salt


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
When all of the chicken has been browned, set aside and cover
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
Add the remaining oil to the pan and fry the onion, garlic, juniper berries and rosemary until the onions are gold and translucent
Add the chicken pieces to the pan with the tomato paste and fry for 5 minutes over a medium heat
Increase the heat and add the red wine reduction. Cook for 5 minutes more, then stir in the passata
Place a lid on the pan and gently stew the pollo alla cacciatora over a low heat for 1 hour
Season with salt and a dash of black pepper. Serve piping hot with bread, white rice or polenta