Pollo alla Cacciatora

Pollo alla Cacciatora is a rustic Italian chicken stew, slow-cooked with tomatoes, olives, and aromatic herbs. This home-style dish is hearty and comforting, perfect for family gatherings and served with crusty bread or polenta to soak up the rich sauce.

Italian · 60 min · 4 servings · Lorenzo R.

Ingredients

• 800 g chicken thighs, skin-on
• 3 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 400 g canned tomatoes, crushed
• 100 g black olives, pitted
• 150 ml red wine
• 1 tbsp fresh rosemary, chopped
• to taste salt
• to taste black pepper

Method

1. In a large skillet, heat olive oil over medium heat.
2. Add the chicken thighs, skin-side down, and brown for about 5-7 minutes on each side. Remove and set aside.
3. In the same skillet, add onion, garlic, carrots, and bell pepper. Sauté until softened, about 5 minutes.
4. Pour in the red wine, scraping the bottom of the skillet to deglaze.
5. Add the crushed tomatoes, olives, rosemary, salt, and pepper. Stir to combine.
6. Return the chicken to the skillet, cover, and simmer on low heat for 30-40 minutes until the chicken is cooked through.
7. Taste and adjust seasoning if necessary.
8. Serve hot with crusty bread or polenta.

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