Pollo alla CacciatoraHunter-Style Chicken
Chicken braised with tomato, wine, herbs, mushrooms, and olives. Pollo alla cacciatora is prepared in several regional ways; this version produces tender chicken in a rich, savory sauce.
Prep
20m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 0.9kgChicken Thigh (bone-in)
- 30mlExtra Virgin Olive Oil
- 150gOnion (finely chopped)
- 12gGarlic (crushed)
- 200gMushroom (sliced)
- 150mlWhite Dry Wine
- 500gTomato Passata
- 6gFresh Rosemary
- 4gFresh Thyme
- 80gBlack Olive
- 8gSalt
- 2gBlack Pepper (coarsely ground)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Pat the chicken thigh dry and season it with the salt and black pepper.
- 02
Heat the extra virgin olive oil in a heavy pot over medium-high heat and brown the chicken well on both sides. Transfer it to a plate.
- 03
Add the onion and cook until softened, then stir in the garlic and cook briefly until fragrant.
- 04
Add the mushroom and cook until it releases its moisture and starts to brown.
- 05
Pour in the white dry wine and let it reduce for a few minutes.
- 06
Return the chicken to the pot and add the tomato passata, fresh rosemary, fresh thyme, and black olive.
- 07
Cover partially and simmer gently until the chicken thigh is tender and reaches 74°C (165°F) in the thickest part and the sauce has thickened. Taste before adjusting the salt or black pepper.
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