Pollo alla cacciatora originates from the rural cuisine of Italy. Simple ingredients create an aromatic braised dish that can be shared with the whole family. This recipe will help you succeed.

Ingredients (4 servings)

  • 2.6 lbs chicken pieces (drumsticks and/or thighs), skin on
  • 2 red bell peppers
  • 2 onions
  • 3 garlic cloves
  • 1 can diced tomatoes (14 oz)
  • 2 tbsp tomato paste
  • ⅔ cup dry white wine
  • ¾ cup plus 2 tbsp chicken broth
  • 3.5 oz black olives, pitted
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 2 bay leaves
  • 4 tbsp olive oil
  • 2 tbsp flour
  • Sea salt and freshly ground black pepper

Cooking utensils: Large Dutch oven or braising pot with lid, cutting board, sharp knife, wooden spoon, paring knife, measuring cup

Preparation (60 minutes)

  1. First, rub the chicken pieces with sea salt and pepper and coat them in flour so that a fine coating is created. In a large Dutch oven, heat two tablespoons of olive oil over medium-high heat and brown the pieces on all sides until the skin is crispy and golden. Then remove the meat and set aside.
  2. While the chicken rests, peel the onions and cut them into thin wedges, finely chop the garlic. Halve the bell peppers, remove the seeds and cut them into bite-sized strips. Add the remaining olive oil to the pot and sauté the onions until translucent. Add the garlic and bell pepper strips and fry for a few minutes until the vegetables take on color.
  3. Now stir in the tomato paste and briefly toast it. Deglaze with the white wine and loosen the browned bits from the bottom of the pot. Let the liquid reduce briefly, then add the diced tomatoes and chicken broth. Add the rosemary, thyme and bay leaves and bring everything to a boil once.
  4. Place the browned chicken pieces back into the pot so they are halfway submerged in the sauce. Put the lid on and braise the dish gently over low heat for about 35 minutes, turning occasionally. In the last ten minutes, stir in the black olives.
  5. Finally, remove the herb sprigs and bay leaves and season the sauce with salt and pepper. If the sauce is too thin, remove the lid and let it reduce slightly uncovered.

Serving tips

Arrange the dish in a baking dish or serving bowl and place it in the center of the table so everyone can help themselves. Creamy polenta, crusty ciabatta or ribbon pasta go well with it, as they absorb the aromatic sauce particularly well.

Beverage recommendation

  • A Chianti Classico from Tuscany with its notes of dark cherries and herbs emphasizes the hearty spiciness of the braised dish.
  • As an alcohol-free alternative, a sparkling grape spritzer made from red grape juice with a splash of lemon goes well, pleasantly balancing the sauce with its fruity freshness.

Recipe variations

  • For a vegetarian version, replace the chicken pieces with a meat alternative or mushrooms and chickpeas that braise in the sauce.
  • If you like it smokier, add a teaspoon of smoked paprika to the sauce.
  • With a finely chopped chili pepper or peperoncino, the dish gets a pleasantly spicy note.