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Pollo alla Cacciatora Recipe

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Pollo alla Cacciatora: A Mouth-Watering Italian Classic

The Foodie Sisters in Italy, Valeria and Benedetta, have just prepared a mouth-watering pollo alla cacciatora, Italian ‘hunter’s-style’ chicken, strictly following the traditional recipe. Watch as they show you how to prepare this simple yet delicious family favorite of chicken braised with white wine, onion, garlic, and herbs.

Warm, comforting, and incredibly 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. While this dish is known and made all over the world with various adaptations, our trusted recipe from the family cookbook Il Talismano della Felicità prepares it in bianco, without tomatoes.

Using just a few ingredients, the quality of the chicken is crucial. Opt for a good quality, free-range chicken to enhance the flavor. Once the ingredients are in the pan, the dish requires minimal attention, making it perfect for a dinner party or family meal. You can even prepare it in advance.

Pollo alla Cacciatora Recipe


  • 1 chicken, jointed (or chicken thighs)
  • 1/2 onion
  • 1/2 stick of celery
  • 1 clove of garlic
  • 2 bay leaves
  • Small bunch of parsley
  • 1/2 glass of dry white wine
  • Extra virgin olive oil
  • Salt
  • Pepper


  1. Prepare the Ingredients: Heat some olive oil in a large frying pan. Chop the onion, garlic, celery, and parsley. Add them to the pan and cook for a couple of minutes to soften.
  2. Add the Chicken: Season the chicken pieces with salt and pepper, then add them to the pan. Cook until the chicken is sealed and browned.
  3. Add Aromatics: Add the whole bay leaves to the pan.
  4. Deglaze with Wine: Pour in the white wine and cook until it evaporates.
  5. Simmer: Add a little water, turn down the heat, cover the pan, and cook gently for 45 minutes until the chicken is tender and golden.

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