Pollo Alla Cacciatora, often referred to as Hunter’s Chicken, is a traditional Italian dish that showcases the rich flavors of rustic Italian cooking. This delectable recipe features succulent chicken pieces braised in a savory sauce made from tomatoes, onions, olives, and aromatic herbs. The name “Cacciatora” translates to “hunter,” reflecting the dish’s origins tied to the countryside and hunting traditions. It is popular not only for its comforting taste but also for its versatility, making it suitable for family gatherings or special occasions. As noted by culinary expert Marcella Hazan, A good Cacciatora is one of the most satisfying dishes you can serve,” proving its enduring appeal in both home kitchens and fine restaurants. Whether served over pasta, polenta, or with crusty bread, Pollo Alla Cacciatora remains a beloved staple that embodies the essence of Italian cuisine.
Pollo Alla Cacciatora: A Taste of Italy
Pollo Alla Cacciatora, or Hunter’s Chicken, is a rustic Italian dish that showcases the rich flavors of the countryside. Traditionally prepared with chicken cooked in a savory sauce of tomatoes, onions, and herbs, this dish has its roots in the Italian peasant cuisine. It reflects the use of simple, hearty ingredients, making it not only comforting but also a celebration of local produce. The dish is often associated with family celebrations and is a staple in many Italian homes.
Preparation
History
The term cacciatore translates to “hunter” in Italian, and this dish was originally made by hunters using whatever game they could catch, often braising it in a savory sauce. Over the years, variations of this recipe have developed, and chicken became a popular choice due to its accessibility. Each region in Italy adds its own twist to the dish, resulting in delightful local variations that highlight seasonal and regional ingredients.
Ingredients
Here is a list of the key ingredients required to prepare Pollo Alla Cacciatora:
| Ingredient | Quantity |
|---|---|
| Whole chicken, cut into pieces | 1 (about 3-4 lbs) |
| Olive oil | 2-3 tablespoons |
| Onion, chopped | 1 large |
| Garlic, minced | 3 cloves |
| Carrots, chopped | 2 medium |
| Bell pepper, sliced | 1 (any color) |
| Canned tomatoes (whole or diced) | 1 can (28 oz) |
| Red wine | 1 cup |
| Chicken broth | 1 cup |
| Fresh basil leaves | 1/4 cup (chopped) |
| Salt | to taste |
| Pepper | to taste |
| Red pepper flakes (optional) | 1/2 teaspoon |
Steps to Prepare Pollo Alla Cacciatora
- Prepare the chicken: Rinse the chicken pieces and pat them dry with paper towels. Season with salt and pepper.
- Brown the chicken: In a large heavy skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, skin-side down, and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken and set it aside.
- Sauté the vegetables: In the same pan, add the chopped onion, carrots, and bell pepper. Sauté until they are softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
- Add the liquids: Pour in the red wine, scraping the bottom of the pan to deglaze it. Allow the wine to simmer and reduce by half, about 3-4 minutes.
- Incorporate tomatoes and broth: Add the canned tomatoes (with their juice) and chicken broth to the pan. Stir to combine the ingredients.
- Return the chicken: Place the browned chicken pieces back into the pan, making sure they are submerged in the sauce. Bring to a gentle simmer.
- Add herbs: Stir in the chopped basil and red pepper flakes (if using). Adjust the seasoning with additional salt and pepper, to taste.
- Simmer: Cover the pan and let it simmer on low heat for about 30-40 minutes or until the chicken is cooked through and tender. You can occasionally turn the chicken pieces for even cooking.
- Serve: Once cooked, serve Pollo Alla Cacciatora with crusty bread, polenta, or over pasta to soak up the delicious sauce.
Enjoy your homemade Pollo Alla Cacciatora, a dish that brings the spirit of Italy right to your table!
Frequently Asked Questions
What is Pollo Alla Cacciatora?
Pollo Alla Cacciatora is an Italian dish made with chicken stewed in a savory sauce of tomatoes, onions, olives, and herbs.
What ingredients are needed for Pollo Alla Cacciatora?
Key ingredients include chicken, tomatoes, onions, garlic, olives, red wine, and herbs like rosemary and thyme.
Can I use other types of meat in Cacciatora?
Yes, you can substitute chicken with rabbit, pork, or even vegetables for a vegetarian version.
How long does it take to cook Pollo Alla Cacciatora?
The dish typically takes about 1.5 to 2 hours to prepare and cook.
Is Pollo Alla Cacciatora served with side dishes?
It is often served with crusty bread, polenta, or pasta to soak up the rich sauce.
Can I make Pollo Alla Cacciatora ahead of time?
Yes, it can be made in advance and tastes even better after resting for a day in the fridge for flavors to meld.
What wine pairs well with Pollo Alla Cacciatora?
A medium-bodied red wine like Chianti or Sangiovese complements the flavors of the dish beautifully.
Is Pollo Alla Cacciatora spicy?
It is not typically spicy, but you can add crushed red pepper flakes if you prefer some heat.
How do I store leftovers of Pollo Alla Cacciatora?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Can I use skinless chicken for this recipe?
Yes, skinless chicken can be used, but the skin adds flavor and richness to the dish.
What type of olives are best for Pollo Alla Cacciatora?
Kalamata or green olives are commonly used, adding a savory depth to the sauce.
Is Pollo Alla Cacciatora gluten-free?
Yes, if served without pasta or bread, Pollo Alla Cacciatora is naturally gluten-free.
Can I use canned tomatoes for Pollo Alla Cacciatora?
Yes, canned tomatoes are a convenient option and work well in this recipe for a quick meal.
What herbs are traditionally used in Pollo Alla Cacciatora?
Common herbs include rosemary, thyme, and bay leaves, adding aromatic flavors to the dish.
