Hunter's Chicken (Pollo alla Cacciatora)
Chicken braised slowly with onions, peppers and tomatoes in white wine until the sauce turns deep and glossy and the meat falls off the bone. A true rustic Italian countryside classic, best mopped up with crusty bread.
Servings
Ingredients
Nutrition
Per serving
Steps
Season the chicken
Pat the chicken pieces dry with paper towels — dry skin browns far better than wet skin. Season generously all over with salt and pepper.
- 1.2 kg chicken pieces
- to taste salt
- to taste black pepper
✅ Done when: the chicken is dry to the touch and evenly seasoned
Brown the chicken
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, about 5–6 minutes per side, without crowding the pot — this builds the deep flavour of the whole dish. Remove and set aside.
- 30 ml olive oil
- 1.2 kg chicken (from step 1)
✅ Done when: the skin is deep golden brown and crisp, not pale
Soften the vegetables
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Deglaze with wine
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Braise with tomatoes
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Finish the sauce
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Serve the dish
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Season the chicken
Pat the chicken pieces dry with paper towels — dry skin browns far better than wet skin. Season generously all over with salt and pepper.
- 1.2 kg chicken pieces
- to taste salt
- to taste black pepper
✅ Done when: the chicken is dry to the touch and evenly seasoned
Brown the chicken
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, about 5–6 minutes per side, without crowding the pot — this builds the deep flavour of the whole dish. Remove and set aside.
- 30 ml olive oil
- 1.2 kg chicken (from step 1)
✅ Done when: the skin is deep golden brown and crisp, not pale
Soften the vegetables
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Deglaze with wine
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Braise with tomatoes
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Finish the sauce
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Serve the dish
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The Story Behind the Dish
Pollo alla cacciatora, or "hunter's chicken," began as a way for hunters and farming families to cook whatever bird they had — often wild game before tomatoes arrived from the New World — with onions, herbs, and whatever wine was on hand. Once tomatoes and peppers became common in Italian kitchens, they were folded into the pot, turning a simple braise into the rich, rustic dish known today.
Every region claims its own version: some cook it with red wine and no tomato at all, others add mushrooms, capers or olives. What stays constant is the technique — browning well, building flavour slowly, and letting the sauce reduce until it clings to the meat.
⭐ Why It's Famous
It shows how simple country technique — a good base of vegetables, a splash of wine, and patient slow braising — turns humble ingredients into something deeply comforting.
💡 Fun Fact
In parts of Tuscany, cacciatora is made with red wine and no tomatoes at all, while in central and southern Italy tomatoes and peppers are considered essential — proof that nearly every region claims the dish as its own.
Tuscany and the countryside of central Italy
43.77°N, 11.25°E
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