Pollo alla Cacciatora, or “Hunter’s Chicken,” is a rustic Italian dish that has its roots in the countryside, where hunters would prepare meals with the ingredients they had on hand. The dish features chicken braised in a rich tomato sauce with vegetables, herbs, and sometimes olives or mushrooms. The result is a hearty and comforting meal with deep, savory flavors. It’s often served with crusty bread, polenta, or pasta to soak up the delicious sauce. The dish is popular across Italy, with variations depending on the region, but the core ingredients remain the same: chicken, tomatoes, and aromatic herbs.

How to Make Pollo alla Cacciatora

Ingredients:

• 1 whole chicken (about 3-4 lbs/1.4-1.8 kg), cut into pieces
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1/2 cup (120ml) dry white wine
• 1 can (14 oz/400g) crushed tomatoes
• 1/2 cup (120ml) chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1/2 cup (75g) pitted black olives (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Chicken:

   • Season the chicken pieces with salt and black pepper.

2. Brown the Chicken:

   • In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chicken pieces and brown them on all sides, about 5 minutes per side. Remove the chicken and set aside.

3. Cook the Vegetables:

   • In the same pot, add the chopped onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.

4. Deglaze the Pot:

   • Pour in the white wine and cook, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half.

5. Add the Tomatoes and Herbs:

   • Stir in the crushed tomatoes, chicken broth, oregano, rosemary, and bay leaf. Add the browned chicken back to the pot, making sure it’s mostly submerged in the sauce.

6. Simmer the Chicken:

   • Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 45 minutes to 1 hour, or until the chicken is tender and cooked through. If using, add the olives in the last 10 minutes of cooking.

7. Serve:

   • Remove the bay leaf, adjust seasoning with salt and pepper if needed, and garnish with fresh parsley. Serve hot with your choice of side.

Estimated Nutritional Content Per Serving (Based on 6 Servings):

Nutritional Information:

• Calories: ~350-400 kcal
• Protein: ~30g
• Carbohydrates: ~10g
• Fat: ~20g
• Fiber: ~2g

These values are estimates and can vary based on the specific ingredients and portion sizes used. Pollo alla Cacciatora is a well-balanced dish that provides a good amount of protein and fat, with moderate carbohydrates and fiber. It’s a comforting and flavorful meal that embodies the heart of Italian rustic cooking.