Chicken Stew or Pollo alla Cacciatora

Chicken Stew, or Pollo alla Cacciatora, is a traditional Italian dish claimed by several regions, including Tuscany, Umbria, and Lazio. The exact origin is uncertain, but it remains a cherished national recipe.

The term “Cacciatora” translates to “the way of the hunter,” referring to the method hunters used to prepare their catch with rosemary and garlic. Initially, this included rabbits and game, which were easy to hunt and cook outdoors, providing nourishment for hunters as they pursued larger prey.

Nowadays, chicken has replaced the original game, but only free-range chickens can truly enhance the quality of the meat.

Chicken Stew or Pollo alla Cacciatora

Good to know

Garlic and rosemary are well known for their antibiotic properties. If you use this bulb and this herb in your food, remember that you are not only giving your Chicken Stew or Pollo alla Cacciatora a supreme flavour but you also are getting some sort of natural protection against bacteria. So, useful and delicious at the same time. Who wants more?

A good way to accompany Chicken Stew or Pollo alla Cacciatora is polenta or potato purée, though chips are also a good choice.

Ingredients serves 4

1. Chicken thighs, skin on, 4

2. Chicken legs, skin on, 4

3. Onion, finely chopped, 1

4. Carrots, finely chopped, 2

5. Garlic, crushed, 2 cloves

6. Celery, finely chopped, 3 stalks

7. Tomatoes, peeled and diced, 500 g

8. Parsley, finely chopped, a small bunch

9. Rosemary, 2 sprigs

10. Thyme, leaves, 1 tbsp

11. Nutmeg, grated, half tsp

12. Red wine, 1 glass

13. Salt and pepper, 1 tsp

14. Extra virgin olive oil, half glass

Let’s jump to the method

Get ready all the ingredients.

1. In a capacious frying pan, heat 1/2 glass of extra virgin olive oil and brown the chicken on its skin, which will give this dish more flavor, for about 8-10 minutes until all sides are golden brown.

2. Now, with a wooden spoon, push the meat to the sides of the frying pan and add in the middle the chopped onion, crushed garlic, chopped carrots, and the chopped celery. If needed, add a drop of extra virgin olive oil on top. Let them fry until golden for at least 5 minutes.

3. Stir all ingredients together, add the sprigs of rosemary and 1 glass of red wine. Let it evaporate.

4. Add the chopped tomatoes.

5. Stir all ingredients, lower the heat to a gentle simmer, then cover with a lid. You can add at this point 1 tbsp of thyme leaves and the grated nutmeg.

6. Cover with a lid and cook for 30 minutes at low temperature, marking 4.

7. Check from time to time if some water is needed, don’t let it dry out!

8. Once ready, sprinkle some chopped parsley on top.

9. Serve and enjoy your Chicken Stew or Pollo alla Cacciatora!

Chicken Stew or Pollo alla Cacciatora