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Pollo alla cacciatora (hunter’s chicken stew)

Servings: 4
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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 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.