Pollo alla Cacciatora

Name: Pollo alla Cacciatora
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1.6 kg Chicken parts with bone, Upper and lower legs; 2 tsp Salt, Divided; 0.75 tsp Black pepper; 4 tbsp Extra-virgin olive oil; 1 Onion, Finely diced; 1 Large carrots, Finely diced; 2 Celery rods, Finely diced; 3 Garlic cloves, finely chopped; 2 Rosemary branches, Needles finely chopped; 2 Bay leaves; 180 ml Dry red wine; 800 g Peeled tomatoes, coarsely crushed; 150 ml Chicken fond, Hot; 140 g Black olives, Unsteined; 2 tbsp Flat-leaf parsley, Roughly chopped

By the Kochzauber editorial team Published 1 August 2026 Updated 4 September 2026 Editorially approved

Why this recipe works

Italian hunter chicken in tomato-wine sauce

Cacciatora dishes differ regionally and from family to family. This tomato-based variant combines crispy fried chicken with soffritto, rosemary, wine and olives. Parts with bone remain juicyer than breast fillet while simmering and add flavour and gelatine to the sauce.

Mediterranean Cuisine Lunch One-Pot Recipes Dinner

Recipe

Pollo alla Cacciatora flavoured chicken pieces with onions, carrots, celery, rosemary, wine, tomatoes and black olives.

Method

1

Season chicken dry

Dip chicken parts very well dry and season with 1.5 teaspoons of salt and pepper. Moist skin browns worse in the pan.
2

Yield in portions of strong tan

Heat oil in a heavy stew. Fry chicken in two portions first on the skin side for 6 minutes, then another 3 minutes and take it out.
3

Soffritto cook slowly

Fry onion, carrot and celery in the remaining fat for 8 to 10 minutes soft and slightly golden brown. Roast garlic and rosemary for 1 minute.
4

Extinguish with wine

Pour in red wine, dissolve the browned residue completely and reduce the liquid to about half for 4 to 5 minutes.
5

Chewing chicken

Add tomatoes, stock and bay leaf. Add chicken with the skin side upwards and gently simmer over a small heat for 35 minutes.
6

Keep the sauce open

Remove the lid, stir in olives and simmer open for another 12 to 15 minutes until the sauce sticks to the meat and the chicken reaches at least 75 °C.
7

Rest and taste

Remove bay leaf, check the sauce with the remaining salt and let the dish rest for 10 minutes. Sprinkle with parsley and serve.

Kitchen know-how

Tips for Pollo alla Cacciatora

Roast chicken very dry

Surface moisture produces steam and prevents the strong tanning, which later carries the taste of the sauce.

Leave skin over the sauce

With the skin side up, it is better preserved. The liquid should cover the pieces only about two thirds.

Variations

How to adapt this recipe

Leave out tomatoes, increase the stock to 400 ml and add a tablespoon of lemon juice at the end. This bright variant is particularly common in central Italy.

Fry 300 g of brown mushrooms separately and add to the sauce in the last 15 minutes together with the olives.

Nutrition per serving

590kcal

18.0 gCarbohydrates

54.0 gProtein

32.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Pollo alla Cacciatora

The expression means by hunter type. It means rustic stews with herbs, wine and, depending on the region, tomatoes, olives or mushrooms.

Upper and lower legs with bones remain juicy during long simmering. Breast pieces require a significantly shorter cooking time.

Yes. White wine gives a lighter, fresher sauce, red wine more depth. Both should be dry and pleasant to drink.

The pot was too tight or closed to the end. Remove chicken and reduce the sauce more vigorously for a few minutes.

Yes. After one night, the sauce often tastes rounder. Heat slowly and keep the chicken skin above the sauce as far as possible.

Keep cooking

Pollo alla Cacciatora

Italian hunter chicken in tomato-wine sauce