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Pollo alla Cacciatora

Rustic Italian hunter’s chicken braised with tomatoes, peppers, mushrooms, red wine, rosemary and olives.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 8 bone-in chicken thighs skin on
  • 2 tbsp olive oil
  • 1 onion sliced
  • 2 cloves garlic sliced
  • 1 red bell pepper sliced
  • 150 g mushrooms sliced
  • 2 sprigs rosemary
  • 150 ml dry red wine
  • 400 g canned chopped tomatoes
  • 80 g black olives
  • Salt and black pepper
  • 1 handful parsley chopped

Method
 

  1. Season the chicken. Brown it skin side down in the oil in a wide casserole for 8 minutes, turn for 2 minutes, then set aside.
  2. Add the onion, pepper and mushrooms to the pan and cook for 8 minutes until softened.
  3. Add the garlic and rosemary and cook for 1 minute.
  4. Pour in the wine and simmer until reduced by half.
  5. Add the tomatoes, return the chicken skin side up, cover and simmer gently for 30 minutes.
  6. Uncover, add the olives and simmer for 10 minutes more to thicken the sauce. Scatter with parsley and serve with bread or polenta.

Notes

Keep the chicken skin above the sauce while it braises so it stays crisp.