Italian · Free recipe
Pollo alla Cacciatora
Tender braised chicken in a rustic tomato sauce with onions, peppers, and herbs. This hunter's-style stew is homey, deeply savory, and made in one pan.
Step 1
Pat the chicken pieces dry with paper towels; dry skin browns better. Season them all over with the salt and pepper.
Step 2
Set a large deep skillet or Dutch oven over medium-high heat and add the olive oil. When it shimmers, lay in the chicken pieces skin-side down without crowding, working in batches if needed.
Step 3
Brown the chicken for about 5 minutes per side until the skin is deep golden. Do not move it too early; let it release naturally from the pan. Transfer the browned pieces to a plate.
Step 4
Lower the heat to medium. Add the sliced onion and bell pepper to the same pan and cook for about 6 minutes until softened, scraping up the tasty browned bits.
Step 5
Add the minced garlic and cook for 1 minute until fragrant.
Step 6
Pour in the white wine and let it bubble for about 2 minutes, scraping the pan bottom, until reduced by half.
Step 7
Stir in the crushed tomatoes, oregano, and rosemary sprigs.
Step 8
Nestle the chicken pieces back into the sauce along with any juices from the plate. The sauce should come about halfway up the chicken.
Step 9
Bring to a gentle simmer, then lower the heat, cover, and cook for 30 minutes.
Step 10
Uncover, add the olives, and simmer another 10 minutes until the sauce thickens and the chicken is very tender and cooked through, reaching 175 degrees Fahrenheit at the bone.
Step 11
Remove the rosemary sprigs. Taste the sauce and adjust salt if needed.
Step 12
Scatter the chopped parsley over the top and serve hot with bread, polenta, or pasta to soak up the sauce.
Tips from the test kitchen
- Browning the chicken well builds the deep flavor base, so do not rush it.
- This stew tastes even better the next day after the flavors meld.
