Chicken Cacciatore, Pollo alla Cacciatora, Hunters Chicken Recipe | SAVEUR

Hunter's Wife's Chicken (Pollo alla Cacciatora)

Chicken Cacciatore

With roots in northern Italy, this stew—prepared hunter's wife style—has numerous regional variations based on the concept of braising chicken in tomatoes, wine, or both.

Joseph De Leo

The recipe for this stew, a northern Italian braise of chicken and vegetables in a tomato sauce, is adapted from Marcella Hazan's book Essentials of Italian Cooking (Knopf, 1992). The recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Marcella Hazan.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Hunter's Wife's Chicken (Pollo alla Cacciatora)
This stew, a northern Italian braise of chicken and vegetables in a tomato sauce, is adapted from a recipe by Marcella Hazan.
serves 6-8


14 cup canola oil
1 (3–4-lb.) chicken, cut into 8 pieces
12 cup flour
1 tsp. minced rosemary
2 cloves garlic, minced
1 bay leaf
1 medium carrot, cut into 14" pieces
1 medium red bell pepper, stemmed, seeded, and thinly sliced
1 small yellow onion, thinly sliced
23 cup dry white wine
1 (28-oz.) can whole peeled tomatoes, crushed by hand
12 cup Gaeta olives, pitted and lightly smashed
14 cup capers, drained
1 tbsp. finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper, to taste


Heat oil in an 8-qt. saucepan over medium-high heat. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken until browned, 10–12 minutes. Transfer chicken to a plate; set aside. Add rosemary, garlic, bay leaf, carrot, bell pepper, onion, and celery to pan; cook until golden, 6–8 minutes. Add wine; cook, stirring and scraping browned bits from bottom of pan, until reduced by half, about 3 minutes.
Return chicken to pan and add tomatoes; bring to a simmer. Cook, covered, until chicken is tender, about 30 minutes. Uncover and stir in olives, capers, and parsley. Using tongs, transfer chicken to a serving platter; spoon sauce over the top.