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

Chicken Cacciatore

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.
Yield: serves 6-8

Ingredients

  • 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 1/4" 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

Instructions

  1. 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.
  2. 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.