📝 About This Recipe
Transport your kitchen to the rolling hills of Tuscany with this authentic Pollo alla Cacciatora, a quintessential Italian 'Hunter’s Style' stew. This dish celebrates the harmony of bone-in chicken braised to falling-off-the-bone tenderness in a robust, aromatic sauce of San Marzano tomatoes, earthy mushrooms, and briny olives. It is a soul-warming masterpiece that captures the rustic elegance of traditional Italian home cooking.
🥗 Ingredients
The Chicken
- 3-4 lbs Whole Chicken (cut into 8-10 pieces, skin-on and bone-in)
- 1/2 cup All-purpose flour (for dredging)
- to taste Sea salt and black pepper (freshly cracked)
- 3 tablespoons Extra virgin olive oil (high quality)
The Soffritto and Aromatics
- 1 medium Yellow onion (finely diced)
- 1 large Carrot (peeled and finely diced)
- 1 large Celery stalk (finely diced)
- 4 pieces Garlic cloves (thinly sliced)
- 2 sprigs Fresh Rosemary (leaves finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/2 teaspoon Red chili flakes (optional for a subtle heat)
The Braise
- 3/4 cup Dry Red Wine (such as Chianti or Sangiovese)
- 28 ounces San Marzano canned tomatoes (crushed by hand)
- 8 ounces Cremini mushrooms (cleaned and quartered)
- 1/2 cup Kalamata or Castelvetrano olives (pitted)
- 1 tablespoon Salted capers (rinsed and drained)
- 1/2 cup Chicken stock (if needed for consistency)
👨🍳 Instructions
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1
Pat the chicken pieces thoroughly dry with paper towels. Season generously on all sides with salt and black pepper.
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2
Dredge the chicken pieces lightly in flour, shaking off any excess. This helps with browning and naturally thickens the sauce later.
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3
In a large, heavy-bottomed Dutch oven or deep skillet, heat the olive oil over medium-high heat until shimmering.
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4
Working in batches to avoid crowding, sear the chicken skin-side down first for 5-7 minutes until golden brown and crisp. Flip and sear the other side for 3 minutes. Remove chicken to a plate and set aside.
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5
Reduce the heat to medium. In the same pan with the rendered chicken fat, add the onion, carrot, and celery (the soffritto). Sauté for 6-8 minutes until softened and translucent.
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6
Stir in the mushrooms and cook for another 5 minutes until they begin to brown and release their moisture.
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7
Add the garlic, rosemary, thyme, and chili flakes. Cook for just 1-2 minutes until the garlic is fragrant but not browned.
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8
Pour in the red wine, using a wooden spoon to scrape up all the delicious browned bits (fond) from the bottom of the pan. Let the wine reduce by half.
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9
Stir in the hand-crushed San Marzano tomatoes, olives, and capers. Bring the mixture to a gentle simmer.
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10
Nestle the browned chicken pieces (and any juices from the plate) back into the sauce, ensuring they are partially submerged.
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11
Lower the heat to medium-low, cover with a lid slightly ajar, and simmer for 35-40 minutes. The chicken should be tender and the sauce thickened.
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12
If the sauce is too thick, add a splash of chicken stock. Taste and adjust seasoning with salt and pepper as needed.
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13
Remove from heat and let the dish rest for 5 minutes. Garnish with fresh parsley before serving.
💡 Chef's Tips
Always use bone-in chicken; the marrow adds a depth of flavor to the sauce that boneless cuts simply cannot match. Don't rush the browning of the chicken—that golden crust is the foundation of the dish's flavor profile. If you prefer a brighter, more acidic sauce, you can substitute the red wine with a dry white wine like Pinot Grigio. Ensure you rinse the capers well, or the dish may become overly salty. This dish actually tastes even better the next day, as the flavors have more time to meld together in the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery polenta to soak up every drop of the rich tomato sauce. Pair with a crusty loaf of warm ciabatta bread for 'fare la scarpetta' (cleaning the plate with bread). Accompany with a side of sautéed garlicky broccoli rabe or roasted green beans. Pour a glass of the same red wine used in the cooking, such as a Chianti Classico. A simple arugula salad with lemon vinaigrette provides a fresh contrast to the heavy stew.