Pollo alla Cacciatora

Nutrition · per serving

Steps

1. 1

   Pat the chicken dry very well so it browns instead of steams. Season all over with the salt and black pepper. Slice the onion and garlic, rinse the capers, chop the parsley, and have the wine, tomatoes, olives, and rosemary ready beside the stove.

   500 g bone-in, skin-on chicken thighs6 g fine sea salt2 g freshly ground black pepper120 g yellow onion, thinly sliced3 cloves (12 g) garlic cloves, sliced15 g capers, rinsed10 g fresh parsley, chopped120 ml dry white wine250 g crushed tomatoes60 g pitted black olives1 sprig (3 g) fresh rosemary
2. 2

   Heat a wide skillet or sauté pan over medium-high heat. Add the olive oil, then place the chicken skin-side down. Brown for 5-6 minutes until the skin is deep golden and releases easily from the pan; turn and brown the second side for 2 minutes more. Transfer to a plate.

   20 ml extra-virgin olive oil500 g bone-in, skin-on chicken thighs
3. 3

   Lower the heat to medium. Add the sliced onion to the pan and cook for 4-5 minutes, stirring and scraping up the browned bits, until softened and lightly golden. Add the garlic and rosemary and cook for 30-45 seconds, just until fragrant; do not let the garlic color too much or it can turn bitter.

   120 g yellow onion, thinly sliced3 cloves (12 g) garlic cloves, sliced1 sprig (3 g) fresh rosemary
4. 4

   Pour in the white wine and let it bubble briskly for about 2 minutes to reduce slightly and cook off the harsh alcohol. Stir in the crushed tomatoes, olives, and capers, then bring to a lively simmer.

   120 ml dry white wine250 g crushed tomatoes60 g pitted black olives15 g capers, rinsed
5. 5

   Return the chicken to the pan skin-side up, along with any juices from the plate. Spoon a little sauce around, not over, the skin to help keep it attractive. Cover loosely and simmer over medium-low heat for 18-20 minutes, until the chicken is fully cooked and reaches 74°C at the thickest part near the bone. If the sauce thickens too much, add a splash of water; if too loose, uncover for the last few minutes to reduce.

   500 g bone-in, skin-on chicken thighs
6. 6

   Turn off the heat and rest the dish for 3 minutes so the juices settle and the sauce relaxes. Remove the rosemary sprig, taste the sauce, and adjust with a little extra salt or pepper only if needed. Scatter over the chopped parsley and serve hot with plenty of sauce.

   1 sprig (3 g) fresh rosemary10 g fresh parsley, chopped

Origin & History

Pollo alla cacciatora, or “hunter’s chicken,” is a classic rustic Italian braise with many regional versions across the country. Central Italian styles often feature herbs, wine, and tomatoes, while some southern variations add olives or capers for a sharper, brinier finish. It is a home-style dish built on simple pantry ingredients and patient stovetop cooking.