Poulet chasseur italien

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.