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Pollo alla Cacciatora served with fresh bread
Hearty Tuscan hunter's chicken stew simmering with fresh rosemary

Pollo alla cacciatora

Author: Flavelo
Recipes Main Courses
Chicken prepared 'hunter style' is the soul of the Tuscan countryside: simple, earthy, and honest. It's not about complicated techniques, but about time and patience. The secret lies in the slow, simmering cooking, where the acidity of the tomatoes mellows, and the chicken becomes so tender it almost falls off the bone, while the scent of rosemary and wine fills the entire kitchen.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Thick-bottomed cast iron casserole or deep frying pan (for heat retention)
  • Wooden spoon
  • Kitchen tongs

Allergen Information

⚠️ Celery
⚠️ Sulphites

Instructions

1 ✓

Pat the chicken pieces dry, then season thoroughly with salt and pepper.

Tip: Moisture is the enemy of a crispy roast. If the meat is wet, steam will form in the pan, and the meat will steam instead of browning (Maillard reaction).
2 ✓

Heat the oil in the pan over a medium-high flame. Fry the chicken skin-side down until it turns a deep golden brown, then turn and brown the other side. Remove and set aside.

Tip: Do not overcrowding the pan! If the meats touch, they cool the oil. Fry in two batches instead.
3 ✓

In the remaining fat, sauté the onion, carrots, and celery over a medium flame for about 8-10 minutes until softened and smelling sweet. Add the garlic for a minute at the end.

Tip: The sugars in the vegetables caramelise at this point, deepening the flavour of the dish. (Caramelisation).
4 ✓

Pour in the white wine and scrape up the browned bits from the bottom of the pan with a wooden spoon. Boil until half the wine evaporates.

Tip: The layer baked onto the bottom of the pan is pure flavour bomb, which the acid of the wine dissolves. (Deglazing).
5 ✓

Return the meat, add the tomatoes, stock, rosemary, and bay leaves. Bring to the boil, then reduce the heat to the lowest setting.

Tip: Bone-in meats benefit from an acidic environment (tomatoes, wine), which helps break down the fibres.
6 ✓

Cover and simmer for 40-50 minutes. It is ready when the meat easily comes away from the bone with a fork.

Tip: Slow cooking at low temperature transforms tough collagen into gelatinous juices. (Collagen hydrolysis).
7 ✓

Before serving, fish out the rosemary sprigs and bay leaves. Serve with fresh bread for mopping up.

Recipe FAQ

What if the sauce is too runny?
Remove the chicken and boil the sauce over a high flame for a few minutes without the lid until it thickens.
Can I use chicken breast?
Yes, but thighs stay juicier during the long cooking. If using breast, reduce the cooking time so it doesn't dry out.

Ingredients

  • 1.2 kg Chicken (thighs and breasts mixed, skin-on)
  • 1 pc Onion (finely chopped)
  • 3 cloves Garlic (crushed with the flat of a knife)
  • 2 pcs Carrots (diced small)
  • 2 stalks Celery (sliced thinly)
  • 400 g Good quality chopped tinned tomatoes
  • 200 ml Dry white wine
  • 250 ml Chicken stock
  • 3 tbsp Olive oil
  • 2 sprigs Fresh rosemary
  • 2 pcs Bay leaves
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper