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
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