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Loading...Pollo alla Cacciatora is a rustic Tuscan braise where bone-in chicken is seared until deeply golden, then simmered with tomatoes, bell peppers, mushrooms, olives, and herbs in a splash of white wine. The name means 'hunter's style,' reflecting the dish's origins in simple, hearty country cooking that lets a few good ingredients shine.
Prep Time15 mins
Cook Time60 mins
Total Time75 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 7 gSaturated Fat
- 14 gCarbs
- 3 gFiber
- 8 gSugar
- 38 gProtein
- 780 mgSodium
- 860 mgPotassium
- 95 mgCalcium
- 3.5 mgIron
- 48 mgVitamin C
- 185 mcgVitamin A
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs (about 2 1/2 lbs total)
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp extra-virgin olive oil
For the Sauce
- 1 large yellow onion, sliced 1/4-inch thick
- 1 red bell pepper, cored and sliced into strips
- 8 oz cremini mushrooms, sliced 1/4-inch thick
- 4 garlic cloves, thinly sliced
- 1 cup dry white wine, such as Vermentino or Pinot Grigio
- 1 28-oz can crushed San Marzano tomatoes
- 3/4 cup pitted Castelvetrano or Kalamata olives, halved
- 2 tsp capers, rinsed (optional)
- 2 sprigs fresh rosemary
- 4 fresh sage leaves
- 1 dried bay leaf
- 1/4 cup chopped flat-leaf parsley, for finishing
Directions
- Pat the chicken thighs thoroughly dry with paper towels, then season generously on both sides with the salt and pepper. Heat the olive oil in a wide Dutch oven or heavy braiser over medium-high heat until shimmering.
- Place the chicken skin-side down in a single layer and sear undisturbed for 6 to 8 minutes, until the skin is deeply golden and releases easily. Flip and brown the other side for 3 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of fat from the pot.
- Reduce the heat to medium and add the onion, bell pepper, and a pinch of salt. Cook, stirring occasionally, for 6 to 7 minutes until softened and lightly caramelized at the edges. Add the mushrooms and cook another 4 minutes until they release their liquid and begin to brown, then stir in the garlic for 30 seconds until fragrant.
- Pour in the white wine and scrape up every browned bit from the bottom of the pot. Simmer for 2 to 3 minutes to cook off the raw alcohol smell, then add the crushed tomatoes, olives, capers (if using), rosemary, sage, and bay leaf. Stir to combine and bring to a gentle simmer.
- Nestle the chicken thighs skin-side up into the sauce, spooning some of the liquid over the top but leaving the skin exposed so it stays crisp. Cover, reduce the heat to low, and braise for 25 minutes until the chicken is cooked through and tender.
- Uncover and simmer for another 8 to 10 minutes to thicken the sauce to a rich, spoonable consistency. Taste and adjust salt and pepper, then discard the rosemary stems and bay leaf. Scatter the parsley over the top and serve straight from the pot.
Cook’s Notes
- Bone-in, skin-on thighs are essential here: the skin crisps beautifully and the bones enrich the braising liquid with deep flavor. Boneless breasts will dry out and lack the rustic character.
- For a deeper, more robust sauce, substitute a dry red wine like Chianti for the white and add a splash of red wine vinegar at the end to brighten everything up.
- Serve over creamy polenta, tossed with pappardelle, or alongside crusty Tuscan bread to soak up every drop of the sauce. The leftovers reheat even better the next day as the flavors meld overnight.
