Pollo alla cacciatora is a classic Tuscan dish that is both delicious and simple to prepare. This hearty main course is made with chicken thighs and drumsticks, which are first browned in a base of soffritto — the Italian mix of onion, carrot, and celery (also known as mirepoix) — and deglazed with white wine. The meat is then simmered in a rich tomato sauce with rosemary, sage, bay leaves, and olives.
Soffritto is the base for many traditional dishes, from Bolognese sauce to Ribollita soup, and here it provides depth and warmth to the sauce. It’s a perfect choice for lunch or dinner, and especially comforting on cold winter days, paired with patate sabbiose.
The name Pollo alla Cacciatora literally means “hunter-style chicken.” Its origins lie in the Italian countryside, where hunters (cacciatori) would prepare simple, hearty meals with whatever they had on hand. Game or poultry was often cooked slowly with basic ingredients such as tomatoes, onions, garlic, herbs, and wine. These were foods that were easy to carry or readily available.
This “hunter-style” cooking is less about following a precise recipe and more about the rustic method: simmering meat gently in a flavourful sauce with vegetables and herbs, creating a dish that is practical, satisfying, and full of flavour.
Over time, Pollo alla Cacciatora evolved from a humble countryside meal into one of Italy’s most beloved classics. Today, you may come across variations that include aubergines, peppers, or mushrooms, while others might feature green olives or even a splash of vinegar.
Servings: 4
Ingredients:
- 4 chicken drumsticks
- 4 chicken thighs
- 3 tbsp / 40 g extra-virgin olive oil
- 1/3 cup / 80 ml white wine
- 18 oz / 500 g peeled tomatoes or passata
- 1 cup / 240 ml water (or 2 ladles)
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 garlic clove
- 1 sprig Fresh rosemary
- 1 bunch fresh parsley
- 3-4 sage leaves
- 3-4 bay leaves
- 75 oz / 50 g pitted black olives
- Salt to taste
- Black pepper to taste
Step-by-Step Instructions:
- Prepare the soffritto
Finely chop 1 onion, 1 carrot, and 1 celery stalk. - Sauté the vegetables
In a large, deep pot, heat 3 tbsp / 40 g extra-virgin olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5–7 minutes until softened. - Brown the chicken
Add 4 chicken drumsticks and 4 chicken thighs to the pot and brown them on all sides for 8–10 minutes. - Deglaze with wine
Pour in 1/3 cup / 80 ml white wine and let it simmer for a few minutes to reduce slightly. - Add tomatoes and herbs
Add 18 oz / 500 g peeled tomatoes or passata, 1 cup / 240 ml water, 1.75 oz / 50 g pitted black olives, 1 sprig fresh rosemary, 3–4 sage leaves, and 3–4 bay leaves. Season with salt and black pepper to taste. - Simmer the chicken
Cover the pot, reduce the heat to low, and let the chicken cook gently for about 50 minutes, or until fully cooked and the sauce has thickened. - Serve
Serve the Pollo alla Cacciatora paired with your favourite sides or patate sabbiose.
Buon appetito!
Nutritional Information (per serving):
Calories: 585 kcal | Carbohydrates: 15 g | Protein: 45 g | Fat: 38 g | Saturated Fat: 9 g | Fibre: 4 g | Sugar: 10 g | Sodium: 820 mg | Cholesterol: 175 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Pollo alla cacciatora (hunter’s chicken stew)
Ingredients
- 4 chicken drumsticks
- 4 chicken thighs
- 3 tbsp / 40 g extra-virgin olive oil
- 1/3 cup / 80 ml white wine
- 18 oz / 500 g peeled tomatoes or passata
- 1 cup / 240 ml water(or 2 ladles)
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 garlic clove
- 1 sprig fresh rosemary
- 1 bunch fresh parsley
- 3-4 sage leaves
- 3-4 bay leaves
- 1.75 oz / 50 g pitted black olives
- salt to taste
- black pepper to taste
Instructions
- Prepare the soffritto Finely chop 1 onion, 1 carrot, and 1 celery stalk.
- Sauté the vegetablesIn a large, deep pot, heat 3 tbsp / 40 g extra-virgin olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5–7 minutes until softened.
- Brown the chickenAdd 4 chicken drumsticks and 4 chicken thighs to the pot and brown them on all sides for 8–10 minutes.
- Deglaze with winePour in 1/3 cup / 80 ml white wine and let it simmer for a few minutes to reduce slightly.
- Add tomatoes and herbsAdd 18 oz / 500 g peeled tomatoes or passata, 1 cup / 240 ml water, 1.75 oz /50 g pitted black olives, 1 sprig fresh rosemary, 3–4 sage leaves, and 3–4 bay leaves. Season with salt and black pepper to taste.
- Simmer the chickenCover the pot, reduce the heat to low, and let the chicken cook gently for about 50 minutes, or until fully cooked and the sauce has thickened.
- ServeServe the Pollo alla Cacciatora paired with your favourite sides or patate sabbiose.
