Pollo alla Cacciatora — Print Recipe

Chicken pieces braised with tomatoes, onions, olives, and herbs in white wine until meltingly tender.

Ingredients

1 whole chicken, about 1.5kg, cut into 8 pieces
3 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
200ml dry white wine
400g canned tomatoes
100g black olives, pitted
2 sprigs rosemary
4 fresh sage leaves
Salt, black pepper
1 tbsp capers, rinsed

Instructions

1 Season chicken pieces with salt and pepper. Heat olive oil in a heavy pot over medium-high heat.
2 Brown chicken on all sides, about 4 minutes per side. Remove and set aside.
3 In the same pot, sauté onion until softened, about 5 minutes. Add garlic, cook 1 minute.
4 Pour in white wine, scraping up browned bits. Cook until reduced by half.
5 Add tomatoes, olives, capers, rosemary, and sage. Return chicken to the pot.
6 Cover and simmer gently for 35-40 minutes until chicken is cooked through and tender. Adjust seasoning and serve.

Did You Know?

The name "cacciatora" means hunter-style, referring to the rustic way hunters would cook game birds with whatever wild herbs and vegetables they found.