Pollo alla Cacciatora – known as Chicken Cacciatore in the US or Hunter’s Chicken Stew in the UK – is one of those recipes that belongs to everyone and no one at the same time.
It’s a staple of Italian home cooking, prepared from north to south with small but meaningful differences depending on the region and – most importantly – the family. There’s no such thing as the real or original recipe. Sure, most versions start with a soffritto of onion, celery, and carrot, and include ripe tomatoes and good olive oil. But the exact quantities, cooking times, and even which herbs (odori) to use… that’s all up for interpretation.
This is Rita’s version.
Simple, hearty, and full of flavor, it’s the kind of dish that always feels right. For a weekday dinner or a Sunday family lunch. For the kids, just as much as for the grown-ups.
The only tip we want to add? Make sure to have some good sourdough on hand.
Scarpetta – that glorious last act of wiping the plate clean with bread – is not optional here. The sauce is just too good to leave behind.
Pollo alla Cacciatora (Chicken Cacciatore) – Rita’s take on a scarpetta-worthy classic
Pollo alla Cacciatora (Chicken Cacciatore)
Famiglia Ruffoni
Italian
Main Courses
Ingredients
8 bone-in, skin-on chicken drumsticks
1 medium onion, finely minced
1 medium carrot, finely minced
1 stalk celery, finely minced
2 cloves garlic, minced
½ cup / 120ml dry white wine
1 can / 400g crushed tomatoes
½ cup / 120ml chicken broth
½ cup / 80g green olives, pitted and halved
2 sprigs fresh rosemary
1 bay leaf
½ teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped, for garnish
Instructions
Pat the chicken drumsticks dry with paper towels, then season them generously on all sides with salt and freshly ground black pepper.
Heat the olive oil in a Braiser over medium heat. Add the drumsticks and sear for 3-4 minutes per side, until golden brown and crispy. Remove from the pan and set aside.
Reduce the heat to medium-low and, in the same Braiser, add the finely minced onion, carrot, and celery. Cook the soffritto (mirepoix) for 8-10 minutes, stirring often, until soft and fragrant. Add the minced garlic and cook for another 1-2 minutes, just until aromatic.
Raise the heat to medium-high and pour in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer until it has reduced by half.
Stir in the crushed tomatoes and chicken broth, mixing well to combine with the soffritto.
Add the green olives, rosemary sprigs, bay leaf, and red pepper flakes. Then, return the chicken to the Braiser, nestling the pieces into the sauce.
Bring everything to a gentle simmer, then lower the heat to low. Cover with the lid and cook for 30-35 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Taste the sauce and adjust the seasoning with more salt and pepper if needed. Remove the rosemary sprigs and bay leaf before serving.
Garnish with freshly chopped parsley and serve hot – preferably with a nice piece of crusty bread for scarpetta.
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