Authentic Chicken Cacciatore Recipe
A Comforting Italian Stew For The Colder Months
Few dishes capture the rustic heart of Italian comfort food quite like Chicken Cacciatore (Pollo alla Cacciatora). Literally translating to "chicken in the hunter's style," this classic dish is a beautiful celebration of a few ingredients and simple larder essentials coming together to create something spectacular.
Before we fire up the stove, join Carluccio's as we step back into the Tuscan hills to see where this timeless recipe began.
The Origins: A Hunter’s Comfort
Like many of Italy’s most beloved recipes, Chicken Cacciatore was born out of resourcefulness. Its roots trace back to the Renaissance period in central Italy—most notably Tuscany.
When hunters (cacciatori) spent long days tracking game in the forests, they wouldn't always return with wild boar or pheasant. If the hunt was unsuccessful, a simple farmstead chicken became the baseline. To transform it, they looked to what was readily available in the local landscape: wild mushrooms, rosemary, garlic, a splash of local wine, and whatever cured meats or olives were packed in their satchel.
The magic of the dish lies in its slow braise. The acid from the wine and tomatoes tenderises the meat, while the herbs and woodsy notes build a deeply savoury, aromatic sauce. It is a dish designed to be cooked in one pot over an open flame, filling the kitchen with an aroma that feels like a warm embrace.
To do justice to this heritage, the quality of your foundation ingredients is everything. We are using L’oro di Calabria Extra Virgin Olive Oil for its vibrant purity and Aceto Balsamico di Modena IGP to give the sauce that perfect, traditional balance of sweet and sharp.
The Recipe: Authentic Pollo alla Cacciatora
-
Prep time: 15 minutes
-
Cook time: 45 minutes
-
Servings: 4
Ingredients
-
1 kg bone-in, skin-on chicken thighs and drumsticks
-
3 tbsp Carluccio's L’oro di Calabria Extra Virgin Olive Oil
-
1 large onion, finely chopped
-
1 large carrot, finely chopped
-
1 celery stalk, finely chopped
-
2 garlic cloves, crushed
-
150g chestnut mushrooms, sliced
-
150ml dry Italian red or white wine
-
2 tins (400g each) high-quality tinned tomatoes
-
1 tbsp Carluccio's Aceto Balsamico di Modena IGP
-
2 sprigs of fresh rosemary
-
A few sprigs of fresh thyme
-
100g pitted Italian black or green olives
-
Salt and freshly cracked black pepper
The Method
Season the chicken pieces generously with salt and pepper. Heat the L’oro di Calabria Extra Virgin Olive Oil in a large, deep skillet or casserole dish over medium-high heat. Fry the chicken skin-side down until beautifully golden and crisp, then flip and sear the other side. Remove the chicken from the pan and set aside.
Turn the heat down to medium. In the same pan with the remaining chicken fat and olive oil, add the chopped onion, carrot, and celery (the classic Italian soffritto). Cook gently until soft and translucent, scraping up any delicious browned bits from the bottom of the pan. Add the garlic and mushrooms, cooking for a further 3 minutes.
Pour in the wine, turning up the heat slightly to let it bubble away. Allow the alcohol to reduce by half, infusing the vegetables with its rich aroma.
Stir in the crushed plum tomatoes, fresh rosemary, thyme, and the Aceto Balsamico di Modena IGP. Return the chicken and any resting juices back to the pan, nestling the pieces into the sauce. Lower the heat, cover with a lid, and let it simmer gently for 30 minutes.
Remove the lid, stir in the olives, and let it simmer uncovered for a final 5 minutes until the sauce is thick and glossy, and the chicken is tender enough to fall off the bone. Discard the woody herb sprigs before serving.
Chef's Tip: To enjoy this the true Italian way, serve your Chicken Cacciatore alongside a steaming bowl of polenta, or use a loaf of crusty artisan bread for the ultimate scarpetta—mopping up every single drop of that rich tomato and balsamic sauce from your plate.
As ever, many of the premium deli ingredients in this recipe are available in our online deli today!
