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Pollo alla Cacciatora (Hunter-Style Chicken Recipe)

Pollo alla Cacciatora (Hunter-Style Chicken Recipe)
  • courseSecondo piatto
  • difficultyMedium
  • preparation time60 minutes

This Italian hunter-style chicken recipe is popular throughout Italy, though it is particularly beloved in Toscana, where mushrooms and rosemary are two favored ingredients.

With its stew-like sauce, this dish is perfect for the transition from winter to spring, when chickens head out to pasture and can feed freely on the first of fresh grasses and clover (hint: you can find fresh pasture-raised chickens at your local Eataly butcher). Our chefs recommend serving over a bed of warm polenta, although this is just as good with a hunk of crusty, fresh bread for sopping up the sauce.

Pollo alla Cacciatora (Hunter-Style Chicken Recipe)
Recipe courtesy of Eataly

1 whole Cook’s Venture chicken, divided or 8 bone-in chicken thighs
1/3 cup extra virgin olive oil
1 white onion, diced
1 carrot, diced
1 stalk of celery, diced
2-3 whole garlic cloves
2-3 bay leaves
1 sprig of rosemary
1 teaspoon dried oregano
16 ounces cremini mushrooms
2 tablespoons capers, drained and chopped
¼ cup red wine vinegar
½ cup white wine
16 ounces chicken stock
1 28-ounce can crushed tomatoes
Salt, to taste
Black pepper, to taste
Chopped parsley, to garnish

Season the chicken pieces generously with salt and pepper.

In a wide braising pan, heat the olive oil until a piece of chicken dipped in the oil sizzles. Add as many pieces of chicken to the pan as will fit without touching, skin side down. Nota bene: do not crowd chicken. If the pan is not wide enough to fit all of the chicken, brown it in batches.

Once browned, remove all chicken from the skillet. Leave the remaining oil and any drippings from the chicken, and add the onion, carrot, celery, and garlic directly to the same pan. Sauté until soft and translucent.

Add the bay leaves, rosemary, cremini mushrooms, and capers, and cook for 5 minutes. Season with salt and oregano.

Add the red wine vinegar and white wine. Stir for two minutes, until it reduces by about half.

Add the chicken stock and tomatoes to the pan, and season with salt and pepper. Tuck the chicken pieces back into the pan and bring to a boil. Cover and simmer for 30 minutes, stirring often.

Before serving, remove the garlic (or don’t!). Serve chicken pieces over a bed of polenta with a generous helping of sauce on top. Garnish with chopped parsley.

Buon appetito!