Uncle Larry Adventures

Italian Classics · Tuscany

More italian main course recipes

Pollo alla Cacciatora

Rustic hunter-style chicken braised with tomatoes, white wine, peppers, olives and rosemary until the meat falls off the bone.

Pollo alla Cacciatora

The braise that feeds a table

Pollo alla cacciatora braised chicken with peppers, tomatoes and rosemary

The short version

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

  1. 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.

  2. 02

    Soften the vegetables. Cook the onion and pepper in the drippings until soft, 8 minutes. Add the garlic for the last minute.

  3. 03

    Deglaze. Pour in the wine and scrape the pan clean. Reduce by half.

  4. 04

    Braise. Return the chicken, add tomatoes, olives and rosemary. Cover partially and simmer 40–45 minutes, turning once.

  5. 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.

Nutrition (estimated, per serving)

Serving
1 serving (about 320 g)
Calories
635 calories
Protein
40 g
Carbs
15 g
Fat
47 g
Saturated fat
13 g
Fibre
3 g
Sugar
6 g
Sodium
715 mg
Cholesterol
180 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/pollo-alla-cacciatora).

Before you cook

What to know about Pollo alla Cacciatora

What it is

Pollo alla Cacciatora is a main recipe rooted in Tuscany's rustic, practical cooking. This version makes 6 servings in 1 hr 20 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: brown hard, then soften the vegetables, then deglaze. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 3½ lb bone-in chicken thighs and drumsticks — builds the savory foundation and carries flavor through the dish.
  • 1 onion, sliced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 1 red bell pepper, sliced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 3 garlic cloves, sliced — provides the aromatic character; use it at the stage specified so it stays distinct.

Smart substitutions

For an alcohol-free version, use unsalted stock plus a small squeeze of lemon; it will not taste identical, but it restores moisture and acidity.

Make ahead and leftovers

Complete the advance work described in the method, refrigerate promptly, and reheat gently so the main ingredient does not dry out.

What to serve with it

  • Serve with roasted vegetables, bitter greens or a simple salad.
  • Add crusty bread when the pan sauce deserves to be saved.

Questions Larry gets asked

How long does pollo alla cacciatora take to make?
About 1 hr 20 min start to finish — roughly 20 min of prep and 1 hr of cooking. That yields 6 servings.
What do you need to make pollo alla cacciatora?
10 ingredients, starting with 3½ lb bone-in chicken thighs and drumsticks, 1 onion, sliced, 1 red bell pepper, sliced. The full list with quantities is on this page.
How do you start pollo alla cacciatora?
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.
How do you know when pollo alla cacciatora is done?
Finish. Uncover for the last 10 minutes to tighten the sauce. Taste for salt and pull the rosemary stems.
What is the most common mistake with pollo alla cacciatora?
Bone-in, skin-on. Boneless breasts turn this into chicken-flavored sauce with regret in it.
Can you make pollo alla cacciatora ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

What to pour with it

Drink pairings for Pollo alla Cacciatora

Hunter's chicken, farmhouse red, amaro by the fire.

See the full Italian beverage menu →

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Quick answer

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Grill fresh Italian sausage 12 to 16 minutes over medium direct heat (about 350–400°F), turning every 3 to 4 minutes, until the centre reads 160°F. On a two-zone fire, cook 10 to 12 minutes on the cool side, then finish 2 to 3 minutes over the flame for colour.

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