Pollo alla Cacciatora
Hunter's-style braised chicken with tomatoes, rosemary, and olives.
Cacciatora means 'hunter's style' — a rustic braise built from pantry staples. Recipes vary by region; this central-Italy version leans on tomato, rosemary, and olives.
The detail that matters: brown the chicken well before it braises. That crust is where most of the flavor comes from.
By Lucia Moretti
More mains to cook next: Authentic Cacio e Pepe Recipe, Spaghetti alla Carbonara, Risotto alla Milanese.
Step by step
These photos follow the method in order, from the first prep step to the plated dish.
Where It Goes Wrong
Pale, flabby skin Get the pan properly hot and do not crowd the chicken
| Symptom | Cause | Fix |
|---|---|---|
| Pale, flabby skin | Pan not hot enough when browning | Get the pan properly hot and do not crowd the chicken |
| Thin, watery sauce | Lid left on the whole time | Uncover for the last 10 minutes to reduce |
| Chicken still pink at the bone | Undercooked | Cook until a thermometer reads 165°F (74°C) at the thickest part |
| Harsh, boozy taste | Wine not reduced | Let the wine cook down by half before adding tomatoes |
Recipe
Ingredients
Method
- 1
Pat the chicken dry and season it well with salt and pepper.
- 2
Brown the chicken skin-side down in olive oil over medium-high heat until deep gold, about 6 minutes per side. Remove and set aside.
- 3
Lower the heat and soften the onion and garlic in the same pan for 5 minutes.
- 4
Pour in the wine and scrape up the browned bits, letting it reduce by half.
- 5
Add the tomatoes, rosemary, and olives, then return the chicken skin-side up.
- 6
Cover and simmer gently for 35 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- 7
Uncover for the last 10 minutes to thicken the sauce, then rest 5 minutes before serving.
FAQ
Can I use chicken breasts? Thighs stay juicier in a braise. If you use breasts, reduce the cook time and check for 165°F (74°C).
Can I use chicken breasts?
Thighs stay juicier in a braise. If you use breasts, reduce the cook time and check for 165°F (74°C).
What do I serve with it?
Crusty bread, polenta, or a simple risotto all soak up the sauce.
Can I make it ahead?
Yes. Like most braises, it tastes even better reheated the next day.
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