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Italian

Pollo alla Cacciatora

A rustic 'hunter-style' chicken stew braised with tomatoes, vegetables, herbs, and wine for a hearty meal.

Pollo alla Cacciatora — Italian — ChefSnap
20 minsPrep
50 minsCook
4Serves
EasyDifficulty
410 kcal per serving30g protein 12g carbs 18g fat
Watch it made — Pollo alla CacciatoraWatch it madeCasa Pappagallo · 6:36

Ingredients

Method

  1. Season chicken pieces with salt and pepper, then sear them in a large pot with olive oil until golden brown.
  2. Remove chicken. In the same pot, sauté chopped onions, carrots, celery, and bell peppers until soft.
  3. Add garlic, rosemary, and olives, then deglaze the pan with red wine.
  4. Return the chicken to the pot and add crushed tomatoes. Cover and simmer for 45 minutes.
  5. Garnish with fresh parsley and serve with crusty bread.

Common questions

Can I substitute white wine or no wine at all in pollo alla cacciatora?

Yes. White wine gives a lighter sauce, while a splash of chicken stock with a little extra vinegar or lemon can replace red wine. If skipping wine entirely, deglaze well with stock so you still lift the browned flavor from the pot.

How long should I simmer chicken cacciatore so the chicken is tender but not dry?

For bone-in pieces, simmer gently about 40 to 50 minutes after the tomatoes go in. Keep the heat low and the pot partially covered. The chicken is ready when it reaches 165°F and pulls easily from the bone.

What are the most common mistakes when making chicken cacciatore?

The biggest mistakes are overcrowding the pan, not browning the chicken well, and boiling instead of simmering. Also avoid adding too much liquid; the sauce should be rich, not soupy. Taste at the end because olives and tomatoes add salt.

How should I store and reheat leftover pollo alla cacciatora?

Cool it quickly, then refrigerate in a sealed container for up to 4 days. Reheat gently on the stove over low heat with a splash of water or stock. It also freezes well for up to 3 months; thaw in the fridge overnight.

What should I serve with chicken cacciatore besides crusty bread?

It’s great with polenta, mashed potatoes, rice, or pasta to soak up the sauce. A simple green salad or sautéed greens work well on the side. If the sauce is very rich, serve a lighter starch to balance it.