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pollo alla cacciatora recipe

Pollo alla Cacciatora

This Pollo alla Cacciatora (Chicken Cacciatore) is a hearty, flavorful Italian stew made with tender chicken pieces, tomatoes, bell peppers, and aromatic herbs. Slow-simmered to perfection, it offers a robust and savory flavor that’s sure to comfort the soul. A classic from Italian hunter's cuisine, this dish brings a satisfying combination of ingredients that can be served over creamy polenta for an authentic Italian meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 Survings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 chicken thighs and drumsticks skin-on and bone-in
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 bell pepper sliced (red or yellow)
  • 1 can 14 oz diced tomatoes
  • 1 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Polenta for serving

Method
 

  1. Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chicken pieces, skin-side down, and sear until golden brown, about 5-7 minutes per side. Remove and set aside.
  2. Sauté the Vegetables: In the same skillet, add the chopped onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
  3. Simmer the Dish: Return the chicken to the skillet and add the diced tomatoes, chicken broth, oregano, basil, salt, and pepper. Bring to a simmer, cover, and cook on low heat for 30-40 minutes, or until the chicken is cooked through and tender.
  4. Serve: Garnish with fresh parsley and serve hot, ideally alongside creamy polenta.

Notes

Polenta is a perfect side to this dish, adding a creamy texture that complements the rich sauce. You can also make this dish with chicken breasts or boneless cuts, but bone-in chicken provides more flavor. For even more depth of flavor, you can add a splash of red wine to the simmering sauce.