Pollo alla Cacciatora

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Pollo alla Cacciatora is a wonderfully rustic and flavorful Italian dish. Here’s a general recipe, incorporating common elements found in various versions:

Ingredients:

  • Chicken:
    • Approximately 3-4 pounds of chicken, cut into pieces (legs, thighs, breasts).
  • Vegetables:
    • 1 large onion, chopped.
    • 2-3 cloves garlic, minced.
    • 1-2 carrots, diced.
    • 1-2 celery stalks, diced.
    • 1 bell pepper (red or yellow), sliced.
    • Optional: mushrooms, sliced.
  • Tomatoes:
    • 1 (28-ounce) can crushed or diced tomatoes.
    • Optional: tomato paste.
  • Liquids:
    • 1/2 to 1 cup dry red or white wine.
    • Chicken broth, if needed.
  • Herbs and Seasonings:
    • 1-2 bay leaves.
    • Fresh rosemary sprigs.
    • Fresh or dried oregano.
    • Salt and pepper to taste.
    • optional: capers, and olives.
  • Olive Oil:
    • For browning.

Instructions:

  1. Brown the Chicken:
    • Season the chicken pieces with salt and pepper.
    • Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
    • Brown the chicken pieces on all sides until golden brown. Remove the chicken from the pot and set aside.
  2. Sauté the Vegetables:
    • Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
    • Add the garlic and cook for another minute until fragrant.
    • add the bell peppers, and if using mushrooms add those as well. cook until the peppers soften.
  3. Deglaze and Add Liquids:
    • Pour in the wine and scrape the bottom of the pot to loosen any browned bits.
    • Add the crushed tomatoes, bay leaves, rosemary, oregano, and any optional items such as capers and olives.
    • if you want a thicker sauce, stir in a small amount of tomato paste.
  4. Simmer:
    • Return the chicken to the pot.
    • Bring the sauce to a simmer, then reduce the heat to low.
    • Cover the pot and simmer for about 30-45 minutes, or until the chicken is tender and cooked through.
    • if the sauce is to thick, add a little chicken broth.
  5. Serve:
    • Remove the bay leaves and rosemary sprigs.
    • Serve the Pollo alla Cacciatora hot, with crusty bread, polenta, rice, or mashed potatoes.

Tips and Variations:

  • For a richer flavor, use bone-in, skin-on chicken pieces.
  • You can adjust the vegetables to your preference.
  • Adding a few olives and capers towards the end of cooking can add a nice briny flavor.
  • Serve with a sprinkle of fresh parsley.

Enjoy your delicious Pollo alla Cacciatora!

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