Pollo alla Cacciatora

Pierre Ley


Chicken Cacciatora is known across the world as one of the greatest Italian classics of all times. As such it is also regularly "interpreted" beyond recognition! This version draws on the tradition of Tuscany, where our "Pollo" was born, and uses a few, simple ingredients. Try and avoid processed ingredients, like ready-made sauces or condiments, and use the plain, unprocessed version instead. The resulting taste will be your own, and it will be unique.


★★★★★ 2 votes

10 Min
45 Min


  • 1
    young chicken, whole ( about 1 1/2 pounds)
  • 1 c
    red wine
  • 2 sprig(s)
  • 1 lb
    tomatoes, canned whole
  • 1
  • 1
  • 1
    celery ribs
  • 1 clove
  • 1 c
    porcini mushrooms, dried
  • 8 Tbsp
    olive oil, extra virgin
  • ·
    salt and pepper, to taste

How to Make Pollo alla Cacciatora


  1. Heat 4 tbsp olive oil in your favorite stew pot,cut up your chicken into large chunks and start browning it, skin-side down. Add the chopped clove of garlic, the two sprigs of rosemary, salt & pepper. Start soaking the dried mushrooms.
  2. Prepare the Italian "trinity". Chop the carrot, the onion and the celery together. Turn the chicken and add the "trinity". salt & pepper to taste. Add more olive oil if too dry.
  3. Chop the mushrooms and add to pot. Add the glass of red wine and let it evaporate before adding the tomatoes (this will take about 2 to 3 minutes).
  4. For extra flavor add some of the water you have soaked your mushrooms in (filter it), and leave to simmer for about 40 mins. before serving let your Cacciatora rest in its pot for about 10 mins. You can decorate with some chopped parsley. Sangiovese is the perfect match for this dish. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.

Printable Recipe Card

About Pollo alla Cacciatora

Course/Dish: Chicken
Regional Style: Italian

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