Pollo alla Cacciatora

Pollo alla cacciatora is a traditional Italian recipe for everyday meals. A scrumptious chicken stew made with a rich and rustic tomato sauce and intensely flavored with aromatic herbs!

📝 Ingredients

• 2.2 pounds chicken (thighs and drumsticks)
• 14.5 oz tomato sauce
• 1/2 cup white wine (or red, if preferred)
• 1 cup olives (pitted)
• 1 small onion (finely chopped)
• 2 celery sticks (finely chopped)
• 1 large carrot (finely chopped)
• 1 garlic clove (minced)
• 1 bunch fresh herbs (rosemary, bay leaves, sage, thyme)
• 3 Tablespoons extravirgin olive oil
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Heat the oil over medium-high heat in a large cooking pan.
2. 2Add chicken and season with salt and pepper.
3. 3Sear the chicken for 10 minutes or until nicely browned on all sides.
4. 4Remove chicken from the pan and place on a plate covered with foil.
5. 5Remove excess oil from the pan leaving only a little bit.
6. 6Add the soffritto (onion, celery, carrots, and garlic) and the herbs bouquet to the pan.
7. 7Sauté for 3-4 minutes or until chopped vegetables are softened.
8. 8Pour in the wine and let it simmer for 1 minute.
9. 9Add the tomato sauce, season with salt, and cook for 1 minute.
10. 10Return the chicken to the pan and pour enough water to slightly cover all pieces.
11. 11Bring to a simmer, cover the pan, and cook for 30 minutes.
12. 12Uncover and flip the chicken, then over again and keep cooking for another 15-20 minutes.
13. 13Add the olives and check the meat tenderness, adjust the stew with seasonings to taste, and keep cooking for another 10 minutes.
14. 14Turn off the heat and let the stew sit for about 10 minutes before serving.