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Chicken Cacciatore Recipe

Chicken Cacciatore Recipe

Chicken Cacciatore Recipe

(pollo alla cacciatora)

Preparation time : 30 minutes + 30 minutes cooking time

Ingredients for 4 servings

  • chicken 1 whole, quartered 5 lb (2.26 kg)
  • flour 1 cup (136 g), for dredging
  • salt and black pepper to taste
  • extra-virgin olive oil 1/3 cup + 2 tbsp (100 ml)
  • yellow onion, diced 51/oz (150 g) about 1 large
  • carrots, chopped 24/5 oz (80 g) about 1 medium
  • celery stalk, chopped 13/4 oz (50 g), about 1 large
  • garlic 1 clove
  • tomatoes, seeded and chopped 2 1/4 lb (1 kg)
  • white wine 3/4 cup + 2 tbsp (200 ml)
  • chicken stock 1 cup (200 ml)
  • Bouquet garni 1 bay leaf, 1 sprig fresh rosemary, 1 sprig fresh sage, tied together with kitchen twine

Method :

  1. Rinse the chicken and pat dry. Lightly flour each piece, then season with salt and pepper. In a deep-sided frying pan over medium heat, heat 3 tablespoons of the oil (more if needed) until it is shimmering, then add the chicken pieces and fry until the skin is light golden brown, about 6 minutes per side. Remove the chicken pieces and set aside.
  2. Heat the remaining oil in the pan and add the onions, carrot, celery, garlic, and bouquet garni. Cook until the onion and celery are translucent and the carrot is crisp-tender.
  3. Return the chicken to the pan and stir in the wine. When the wine has evaporated, add the chopped tomatoes and the stock.
  4. Let simmer on low heat for at least 30 minutes, until the chicken is cooked through and tender and the sauce is thick and fragrant. (During cooking, add more stock as needed to keep the consistency of the sauce.) Before serving, remove the bouquet garni and garlic clove.
  5. Serve the chicken with plenty of sauce.