Pollo alla Cacciatora

Pollo alla Cacciatora

Pollo alla Cacciatora (Chicken Cacciatore)

By Master Chef Gianluca Deiana Abis

History of Pollo alla Cacciatora

Pollo alla Cacciatora, or "Hunter's Chicken," is a beloved dish from central and southern Italy. The name "cacciatora" means "hunter's style," and the dish has deep roots in Italian rural life, where hunters would often prepare simple, rustic meals with whatever they could find during their excursions.

Originally, the dish was made with wild game, particularly rabbit or pheasant, but it later became more commonly made with chicken. The ingredients typically used in cacciatore are staples in Italian cuisine: tomatoes, garlic, onions, wine, and herbs. It is a hearty, flavorful dish that represents the simplicity and richness of cucina povera (the cuisine of the poor), where ingredients were often locally sourced and prepared in a humble yet delicious way.

The chicken is braised slowly in a savory tomato sauce with vegetables, herbs, and wine, creating a flavorful and aromatic dish. Over time, different regions have added their own twist to the recipe, but the essence of Pollo alla Cacciatora remains the same.

Ingredients

• For the Chicken:

  • 1 whole chicken (about 3-4 lbs), cut into pieces (or 8 bone-in, skin-on chicken thighs or drumsticks)

  • 3 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 medium carrot, chopped

  • 2 celery stalks, chopped

  • 1/2 cup dry red wine

  • 1 can (14 oz) crushed tomatoes

  • 1/4 cup black or green olives (optional)

  • 1 tablespoon capers (optional)

  • 1-2 sprigs fresh rosemary

  • 1 sprig fresh thyme

  • 1 bay leaf

  • Salt and pepper, to taste

  • Fresh parsley for garnish

Preparation Steps

1. Prepare the Chicken:

• Season the chicken pieces generously with salt and pepper on all sides.

2. Brown the Chicken:

• In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

• Add the chicken pieces, skin-side down, and brown them on all sides until they are golden brown (about 8-10 minutes). Work in batches if necessary. Remove the browned chicken from the pot and set aside.

3. Sauté the Vegetables:

• In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and aromatic.

• Add the garlic and cook for another minute until fragrant.

4. Deglaze the Pot:

• Pour in the red wine and let it cook for about 2-3 minutes, scraping up any brown bits from the bottom of the pot. This adds flavor to the dish.

5. Add the Tomatoes and Herbs:

• Add the crushed tomatoes to the pot, followed by the rosemary, thyme, and bay leaf. Stir to combine.

• Return the browned chicken pieces to the pot, skin-side up, and ensure they are mostly covered with the sauce. If needed, add a bit of water or broth to cover the chicken halfway.

6. Simmer the Chicken:

• Cover the pot and reduce the heat to low. Simmer for about 40-50 minutes, or until the chicken is tender and fully cooked through, stirring occasionally. If you're using bone-in chicken, check for doneness by ensuring the juices run clear when pierced with a fork.

7. Add the Olives and Capers:

• About 10 minutes before serving, add the olives and capers (if using) to the sauce, allowing them to infuse their flavors into the dish.

8. Adjust the Seasoning:

• Taste the sauce and adjust the seasoning with additional salt, pepper, or herbs if necessary.

9. Serve:

• Serve the chicken hot, garnished with fresh parsley. This dish is traditionally paired with crusty bread, polenta, or roasted potatoes to soak up the flavorful sauce.

Chef Tips:

1. Use Bone-In, Skin-On Chicken:Bone-in, skin-on chicken adds more flavor and richness to the dish. The skin helps to keep the meat moist while cooking, and the bones infuse the sauce with additional flavor.

2. Wine Pairing:Pollo alla Cacciatora pairs wonderfully with a medium-bodied red wine such as Chianti Classico or a Barbera d'Asti. The acidity in the wine complements the richness of the chicken and tomato sauce.

3. Flavor Variations:You can add other ingredients to the sauce, such as bell peppers, mushrooms, or even pancetta, to enhance the depth of flavor.

4. Simmer Slowly:The key to a tender, flavorful chicken is slow simmering. Let the dish cook on low heat, allowing the flavors to meld and the chicken to absorb the savory sauce.

5. Fresh Herbs:If possible, use fresh herbs like rosemary and thyme. Their aromatic oils infuse the sauce beautifully, adding authenticity and depth to the dish. You can also sprinkle a bit of fresh basil or oregano before serving.

Enjoy your Pollo alla Cacciatora!

This dish captures the essence of rustic Italian cooking, with tender chicken braised in a rich tomato-based sauce infused with garlic, wine, and herbs. It’s a comforting, hearty meal perfect for family gatherings or a special dinner. Buon Appetito!