Pollo alla Cacciatora Recipe
Foodie Sisters in Italy just prepared a mouth-watering pollo alla cacciatora, Italian ‘hunter’s-style’ chicken, and strictly followed the traditional recipe. Watch as Valeria and Benedetta show you how to prepare this simple yet delicious family favorite of chicken braised with white wine, onion, garlic, and herbs.
Warm, comforting a very, very tasty, pollo alla cacciatora is a real-crowd-pleaser. Chicken pieces are slowly cooked in an aromatic white wine sauce until the meat is tender and falling off the bone. The dish is known and made all over the world but there are many variations depending on country or region, often using tomatoes or olives. However, we love our trusted recipe from our family cookbook Il Talismano della Felicità which sees the dish prepared in bianco or without tomatoes.
The recipe calls for just a few ingredients, but do try to use a good quality, free-range, chicken which will contribute to the overall flavor of the finished dish. Once all the ingredients are in the pan, it is easy to leave it alone to cook with just an occasional stir, or it can also be prepared in advance making it the perfect recipe for a dinner party or family meal.
Pollo alla Cacciatora
1 chicken, jointed (or chicken thighs)
Half an onion
Half a stick of celery
1 clove of garlic
2 bay leaves
Small bunch of parsley
Half glass of dry white wine
Extra virgin olive oil
Heat some olive oil in a large frying pan. Chop the onion, garlic, celery, and parsley and add them to pan, cook for a couple of minutes to soften everything before adding the chicken pieces. Season with salt and pepper and cook until the chicken is sealed. Add the whole bay leaves and continue to cook until the chicken has browned.
Pour in the white wine and cook until evaporated then add a little water, turn down the heat, cover the pan and continue to cook gently for 45 minutes until the chicken is tender and golden.