Chicken Cacciatore
By Groceree
Also known as Pollo alla Cacciatora · Hunter’s Chicken
Chicken browned on the bone and braised with tomato, olives and rosemary. The Italian hunter’s dish, sharpened with white wine, capers and anchovies, and made without cream.
Last updated
- Servings
- 4 servings
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
Ingredients
chicken1.4 kg
onions1
garlic cloves4
red peppers1
tinned chopped tomatoes400 g
dry white wine200 ml
black olives100 g
capers2 tbsp
anchovy fillets3
rosemary2 sprigs
bay leaves1
olive oil4 tbsp
flat-leaf parsley1 handful
salt
black pepper
Instructions
- 01
Season the , jointed into 8, and brown it hard in the , skin side first, until deep gold. Work in batches and set it aside.
- 02
Soften the sliced and in the same pan for 8 minutes, then add the crushed and the chopped and stir until the melt away.
- 03
Pour in the and reduce it by half, scraping the base clean.
- 04
Add the , and , and settle the back in skin side up. The liquid should come halfway up, not cover it.
- 05
Simmer uncovered for 40 minutes, so the sauce reduces while the cooks through; the juices should run clear when the thickest piece is pierced.
- 06
Add the stoned and the rinsed for the last 10 minutes.
- 07
Fish out the and , check the , grind over and scatter with chopped .
Notes
- The anchovies dissolve completely and nobody tastes fish. They are there for depth, and the sauce is noticeably flatter without them.
- Cook it uncovered. Cacciatore should end up with a thick sauce clinging to the chicken, not a thin braise.
- Every region claims a different version — white wine in Tuscany, red further north, peppers in the south. All of them skip cream.
Nutrition per serving
- Calories
- 580 kcal
- Protein
- 44 g
- Carbs
- 14 g
- Fat
- 36 g
Estimated from the ingredients.
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