Pollo alla Cacciatora - Traditional Hunter’s Chicken
Rustic, rich, and full of history — this is Pollo alla Cacciatora, Italy’s beloved hunter’s chicken. A dish born not in royal kitchens, but in the countryside — where simplicity met pure flavor.
Equipment
- 1 Large skillet or pan
- Wooden spatula
- Chef Knife
- Wooden Cutting Board
- Cooking tongs
- Garlic press
Ingredients
- 35 oz. 1 kg chicken pieces (drumsticks, thighs, skin on)
- Extra Virgin Olive Oil
- 1 medium onion finely diced
- 1 carrot finely chopped
- ½ cup fennel finely chopped (or 1-2 celery stalks)
- 6 cloves garlic minced (optional)
- 100 ml dry white or red wine either is authentic — white is more Tuscan, red is more Umbrian
- 14 oz. 400g whole Tomatoes (canned)
- 1 Tbsp Dried Rosemary
- Salt and black pepper to taste
Instructions
Brown the chicken:
- Heat the olive oil in a large heavy pan. Add the chicken pieces and brown them well on all sides. Remove and set aside.Extra Virgin Olive Oil, 35 oz. 1 kg chicken pieces (drumsticks, thighs, skin on)
Make the soffritto:
- In the same pan, add onion, carrot, fennel, and garlic (if using). Sauté gently for 5–7 minutes until soft and fragrant.1 medium onion, 1 carrot, ½ cup fennel, 6 cloves garlic
Deglaze:
- Add tomatoes and herbs:14 oz. 400g whole Tomatoes (canned)
- Pour in the wine, stirring to dissolve any browned bits. Let it bubble for 10 minutes until slightly reduced.100 ml dry white or red wine
- Season with salt and pepper to taste.1 Tbsp Dried Rosemary, Salt and black pepper
Simmer:
- Return the chicken to the pan.
- Cover and simmer on low heat for 45–60 minutes, turning the chicken around halfway through. If it starts to dry out, add a splash of water or stock.
To serve
- Serve with crusty bread, or some mashed potatoes — something to soak up the rich sauce.
Notes
Traditional (and delicious) ways Italians thicken the sauce
If your goal is a richer, thicker cacciatora sauce, here are authentic methods:- Soffritto reduction
Let the onion, carrot, and celery (or fennel) cook very slowly until almost jammy — they naturally thicken the sauce. - Tomato concentration
Use a few spoonfuls of tomato paste (concentrato di pomodoro) early in cooking, and simmer uncovered at the end to reduce. - Blended vegetables
Before serving, you can blend part of the sauce (with the veggies, not the skin!) to make it smoother and more velvety.
Lightly dust the chicken with flour before browning — this helps the sauce thicken naturally as it cooks.