Pollo alla Cacciatora
Hunter's-style braised chicken
Ingredients
- 8 Chicken thighs
- 1 Onion
- 2 Bell pepper
- 3 cloves Garlic
- 400 g Canned tomatoes
- 80 g Castelvetrano olives
- 3 tbsp Extra-virgin olive oil
- 1 tsp Salt
- ½ tsp Black pepper
- 150 ml White wine (optional)
- 1 Rosemary (optional)
Method
- Season the chicken thighs all over with salt and pepper.
- Heat the olive oil in a wide pan over medium-high heat and brown the chicken thighs skin-side down until deeply golden, then turn and brown the other side. Set aside.
- While the chicken browns, slice the onion.
- While the chicken browns, slice the bell peppers.
- While the chicken browns, chop the garlic.
- In the same pan over medium heat, soften the onion and peppers until limp and lightly coloured, then stir in the garlic and rosemary until fragrant.
- Pour in the wine to deglaze, scraping the pan, then add the tomatoes and olives.
- Return the chicken to the pan, cover, and simmer gently until the chicken is tender and the sauce has thickened, about 30 minutes.
- Rest off the heat for a few minutes, then serve.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Pollo alla Cacciatora
Pollo alla cacciatora — hunter's-style chicken — is one of Italy's most beloved braises, its name evoking the rustic, forage-and-pantry cooking traditionally credited to hunters returning home. Regional versions vary widely, some leaning on wine and herbs alone, but this one takes the fuller southern approach with tomato, peppers, and olives. Browning the thighs skin-side down until deeply golden lays the foundation, and deglazing with white wine pulls all that fond into a sauce fragrant with rosemary and garlic.
What makes this rendition sing is the interplay of sweet peppers softened to a limp jam, tart tomato, and briny Castelvetrano olives, whose buttery, mild flesh keeps the dish from turning too sharp. The result is hearty and homespun, the chicken falling-tender in a sauce you'll want to mop up. It's classic Sunday-lunch food, unfussy but generous, and it holds beautifully for leftovers. Serve it over polenta, with pasta, or simply with bread and a green salad to balance the richness.
Pollo alla Cacciatora: frequently asked questions
How many calories are in Pollo alla Cacciatora?
A serving has about 752 calories — 42.5g protein, 16.8g carbs, 53.9g fat, 4.7g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 42.5g of protein, roughly 23% of its calories.
Is Pollo alla Cacciatora gluten-free?
Based on its ingredients, Pollo alla Cacciatora has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Pollo alla Cacciatora take to make?
About 60 minutes start to finish, but only around 32 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Pollo alla Cacciatora?
The core ingredients are essential, but you can leave out white wine, rosemary — they're optional and mainly there for extra flavor or finish.
How many servings does Pollo alla Cacciatora make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.