Chicken Cacciatore (Pollo alla cacciatora in Italian) is the classic grandmother’s recipe, one of those slow preparations that fill the whole kitchen with aromas and warmth.
Like many of the most famous and renowned recipes of Italian cuisine, the chicken cacciatore is not difficult to prepare, but you need a certain familiarity with the various steps.
And so we went to ask a great Tuscan chef, Ms. Aurora Baccheschi Berti, for the recipe for chicken alla cacciatora, who has already delighted us several times with splendid preparations, cooked to perfection.
So it is with great pride that we are pleased to present to you, from the kitchens of the Vicarello Castle, the real recipe of the chicken cacciatore, with the advice, the preparation explained step by step and the perfect wine to match!
Ingredients for the Italian chicken cacciatora (6 servings)
- 1 free-range chicken
- 200 grams of onion
- 200 g (7 oz/ generous 3/4 cup) tomato purée (passata)
- 120 grams of white wine
- 1 bay leaf
- 150 grams of celery
- 1 clove garlic
- 2 sprigs parsley
- 1 sprig rosemary
- 40 grams of extra virgin olive oil
- 200 grams of black olives
- 400 grams of pickled onions, optional
How to make a perfect chicken cacciatora!
Cut the chicken into individual servings. Chop the parsley and rosemary leaves finely; thinly slice the celery and onion. Peel and squash the garlic clove by pressing down on it with the flat side of a knife blade.
Put the oil in a large frying pan and, over low heat, cook the onion and all the herbs except the bay leaf for ten minutes. When the onion is golden, add the chicken pieces and season. Cook the chicken for about 20 minutes, turning it frequently until it is brown.
Crumble the bay leaf and add it to the pan, continuing to cook for a few more moments. Pour in the wine, raise the heat, and stir until it has evaporated completely. Add the tomato purée and black olives, turn the heat to low and cover the pan, and cook until the meat is tender (about 30 minutes for a supermarket chicken, as much as two hours for a free-range one).
This dish can also be made with porcini (boletus) mushrooms. Soak 50 g (1 3/4 oz) of dried mushrooms in warm water for one hour, and add to the recipe instead of the bay leaf. It’s delicious served with sweet and sour pickled onions or with mashed potato.
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Address: 58044 Poggi del Sasso, Cinigiano, Grosseto, Italy