Pollo alla Cacciatora
The braise that feeds a table
Rustic hunter-style chicken braised with tomatoes, white wine, peppers, olives and rosemary until the meat falls off the bone.
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Serves
- 6 servings
Ingredients
- 3½ lb bone-in chicken thighs and drumsticks
- 1 onion, sliced
- 1 red bell pepper, sliced
- 3 garlic cloves, sliced
- 1 cup dry white wine
- 1 (28 oz) can whole tomatoes, crushed
- ⅔ cup black olives
- 2 rosemary sprigs
- 3 tablespoons olive oil
- Salt and pepper
Instructions
- 01
Brown hard. Season the chicken and brown skin side down in olive oil over medium-high heat until deep golden, 8 minutes. Flip 2 minutes, then remove.
- 02
Soften the vegetables. Cook the onion and pepper in the drippings until soft, 8 minutes. Add the garlic for the last minute.
- 03
Deglaze. Pour in the wine and scrape the pan clean. Reduce by half.
- 04
Braise. Return the chicken, add tomatoes, olives and rosemary. Cover partially and simmer 40–45 minutes, turning once.
- 05
Finish. Uncover for the last 10 minutes to tighten the sauce. Taste for salt and pull the rosemary stems.
Larry’s rule: Bone-in, skin-on. Boneless breasts turn this into chicken-flavored sauce with regret in it.