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Chicken Cacciatore with peppers, chicken legs and fresh vegetables
Succulent chicken legs simmering in a rich tomato and pepper sauce

Chicken cacciatore with peppers

Author: Flavelo
Recipes Main Courses
"Pollo alla Cacciatore" means "hunter-style chicken". This rustic Italian dish celebrates simplicity and the flavours of the forest and field. Though originally made with rabbit, chicken is now the most common star. The secret lies in the patient frying of the "soffritto" (onion and garlic base) and the acidity of the wine, which deglazes the pan to create a thick, rich sauce with the tomatoes and peppers.
🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large frying pan with lid: In which the chicken legs fit comfortably side by side.
  • Wooden spoon: For thorough mixing and dissolving the fond.

Allergen Information

⚠️ Sulphur dioxide

Instructions

1 ✓

Pat the chicken legs dry, then salt and pepper them thoroughly on all sides.

Tip: Moisture is the enemy of the skin: if it remains wet, it will only steam and won't become crispy.
2 ✓

Heat the oil in the frying pan and place the legs in skin-side down. Fry over medium heat without moving for 5-6 minutes until they get a deep golden brown crust, then turn and fry the other side for 3 minutes. Remove and set aside.

Tip: The fat under the skin renders out at this point, flavouring the oil in which the vegetables will fry.
3 ✓

Toss the diced onion and thinly sliced garlic into the remaining fat. Sauté until translucent.

Tip: Scrape up the brown bits stuck to the bottom of the pan, these are full of concentrated flavour.
4 ✓

Add the sliced peppers and chopped tomatoes. Season with salt and simmer for 5 minutes until the tomatoes release their juice.

Tip: Salt helps open the cell walls of the vegetables, so they release their juices faster.
5 ✓

Pour in the white wine, boil for 2 minutes to let the alcohol evaporate, then place the chicken legs back into the sauce.

Tip: Alcohol is more volatile than water, so it leaves quickly, leaving behind the fruity aromas of the wine.
6 ✓

Add the rosemary sprigs, cover, and simmer over low heat for 25-30 minutes until the meat is completely tender and comes away from the bone.

Tip: Slow cooking ensures that the collagen in the meat turns into gelatin, making the bites juicy.
7 ✓

Before serving, remove the rosemary sprigs and sprinkle with fresh herbs (e.g., parsley).

Recipe FAQ

The sauce is too runny.
Remove the chicken at the end and boil the sauce over high heat for a few minutes.
Can I use chicken breast?
Not recommended, as it dries out during the long cooking time. The bone-in, skin-on parts provide the gelatinous thickness of the sauce.

Ingredients

  • 4 Whole chicken legs (skin-on, bone-in)
  • 3 tbsp Olive oil
  • 1 Onion
  • 2 Bell peppers (red and yellow)
  • 4 Ripe tomatoes (or 1 tin chopped tomatoes)
  • 3 cloves Garlic
  • 150 ml Dry white wine
  • 2 sprigs Fresh rosemary
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper