Pollo alla Cacciatora Recipe
Pollo alla Cacciatora is a traditional Italian dish made with chicken cooked in a rich tomato-based sauce with herbs, vegetables, and white wine. Ready in 45 minutes, it’s perfect for a comforting meal.
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Knife and chopping board
Ingredients
- 4 chicken thighs bone-in, skinless
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 bell pepper sliced
- 1 carrot sliced
- 1/2 cup white wine
- 1 can 400g chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 sprig fresh rosemary
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Sear the Chicken:
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Season the chicken thighs with salt and black pepper.
- Add the chicken to the skillet and sear until browned on all sides. Remove and set aside.
Cook the Vegetables:
- In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic, sliced bell pepper, and carrot, and sauté for another 3-4 minutes until the vegetables are softened.
Add Wine and Tomatoes:
- Pour in the white wine to deglaze the skillet, scraping the bottom to lift any browned bits.
- Let the wine simmer for 2 minutes until reduced by half.
- Add the chopped tomatoes, tomato paste, dried oregano, bay leaf, and fresh rosemary. Stir to combine.
Cook the Chicken:
- Return the browned chicken thighs to the skillet, nestling them in the sauce.
- Cover and let it simmer on low heat for 25-30 minutes, until the chicken is fully cooked and tender.
Serve:
- Garnish with fresh parsley and serve hot with crusty bread, pasta, or mashed potatoes.
Notes
- Variation: You can add olives or mushrooms for extra flavor and texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve with freshly grated Parmesan cheese for added richness.
