ItalianLunch

Recipe Story

origins & traditions

Pollo alla Cacciatora, meaning hunter-style chicken, is a beloved Italian comfort dish that originated in central Italy. This rustic recipe features tender chicken pieces slowly braised in a savory tomato-based sauce enriched with white wine, bell peppers, mushrooms, and aromatic herbs. The dish exemplifies the Italian philosophy of using simple, quality ingredients to create deeply satisfying flavors. Traditionally prepared by hunters using whatever vegetables were available, this versatile one-pot meal has become a staple in Italian home cooking. The chicken becomes incredibly tender as it simmers, absorbing all the complex flavors from the vegetables and herbs, while the sauce reduces to a perfect consistency that pairs beautifully with crusty bread, polenta, or your favorite pasta.

Instructions

step by step

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Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on both sides.
Heat olive oil in a large dutch oven or deep skillet over medium-high heat.
Working in batches to avoid crowding, brown the chicken pieces skin-side down for 5-6 minutes until golden, then flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
In the same pot, add the sliced bell peppers, onions, and mushrooms. Sauté for 5-7 minutes until vegetables begin to soften.
Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
Add the diced tomatoes, tomato paste, bay leaves, oregano, and thyme. Stir well to combine.
Return the browned chicken pieces to the pot, nestling them into the sauce. Spoon some sauce over the chicken.
Reduce heat to medium-low, cover, and simmer for 35-40 minutes, turning chicken occasionally, until the chicken is cooked through and tender.
Remove bay leaves, taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley and serve hot with crusty bread or over polenta.

Pollo alla Cacciatora

3.9 (29)

A rustic Italian hunter-style chicken braised with tomatoes, bell peppers, mushrooms, and aromatic herbs in a rich wine sauce. This hearty one-pot dish brings authentic flavors of the Italian countryside to your table.

medium

1h 5m

6 servings

Ingredients

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Main Protein

1200 grams chicken-thigh, bone-in, skin-on

Base

3 tablespoons olive-oil

Vegetables

2 pieces bell-peppers, sliced
1 pieces onions, sliced
2 cups mushrooms, sliced

Aromatics

4 cloves garlic, minced

Sauce

4 pieces tomatoes, diced
2 tablespoons tomato-paste

Herbs

2 pieces bay-leaves
2 teaspoons oregano, dried
1 teaspoons thyme, dried

Seasoning

1 1/2 teaspoons salt
1 teaspoons black-pepper, freshly ground

Garnish

3 tablespoons parsley, chopped

Chef Tips

expert advice

•For deeper flavor, use bone-in, skin-on chicken thighs instead of breasts as they remain more moist during braising.

•You can substitute red wine for white wine for a richer, deeper sauce.

•Adding olives (green or black) during the last 10 minutes of cooking provides an authentic regional variation.

•If the sauce becomes too thick, add a splash of chicken stock.

•For a more intense tomato flavor, use San Marzano tomatoes.

•This dish actually tastes better the next day as the flavors continue to develop, making it perfect for meal prep.

•To make it spicier, add red pepper flakes when sautéing the garlic.

Italian

👍 Beginner Friendly

12 mineasy