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Pollo alla cacciatora
Hunter's chicken
Pollo alla cacciatora: central Italian hunter's chicken braised with tomato, rosemary, garlic and olives
Pollo alla cacciatora, the hunter's chicken, is cooked in every family from Tuscany to Lazio for Sunday lunch, and each household guards its own version. This one follows the central Italian habit of deglazing with a splash of red wine vinegar instead of wine, so it is alcohol-free: chicken pieces are browned in olive oil, then braised with garlic, rosemary, tomato and black olives until the sauce clings and the meat falls from the bone. Serve with bread or soft polenta. The usual mistake is crowding the pan when browning: the chicken steams pale instead of turning golden, and the sauce lacks depth. Chef's tip: let the vinegar boil off for a full minute before adding the tomatoes, so it leaves tang without sharpness.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil
- 1 onionsliced
- 4 cloves garlicsliced
- 2 sprigs fresh rosemary
- ¼ tsp dried chilli flakes
- 4 tbsp red wine vinegar
- 14 oz tinned chopped tomatoes
- ¾ cup water
- 2 ⅞ oz black olives
- 2 tbsp parsleychopped
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Method
0/6 doneStep 1: Season the 2 ⅝ lb chicken thighs and drumsticks, skin on with 1 tsp salt and ½ tsp black pepper. Heat the 3 tbsp olive oil in a wide casserole over a medium-high heat and brown the pieces skin-side down in two batches, 6 minutes until deep golden, then turn for 3 minutes. Set aside.
18 minStep 2: Pour off all but 2 tbsp fat. Fry the 1 onion for 6 minutes until soft, then add 4 cloves garlic, 2 sprigs fresh rosemary and ¼ tsp dried chilli flakes for 1 minute.
7 minStep 3: Return the chicken, pour in the 4 tbsp red wine vinegar and let it bubble for 1 minute until the sharp smell fades.
1 minStep 4: Add the 14 oz tinned chopped tomatoes and ¾ cup water, bring to a simmer, cover and cook on a low heat for 30 minutes, turning the pieces once.
30 minStep 5: Add the 2 ⅞ oz black olives and simmer uncovered for 5 minutes until the sauce is thick. The chicken is done when it reaches 165°F at the bone and pulls away easily.
5 minStep 6: Scatter with 2 tbsp parsley and serve with bread or polenta.
1 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 42 g
- Carbs
- 9 g
- Fat
- 35 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pollo alla cacciatora take?
- About 75 minutes in total: 15 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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