Florencia Baldini Last Updated on January 5, 2026This traditional Tuscan recipe is a true Italian classic. Perfect for a Sunday lunch, it’s hearty, flavourful, and surprisingly easy to make. Packed with protein and bursting with the rustic flavours of Italy, Pollo alla Cacciatora is a dish that brings everyone to the table.
Chicken thighs and drumsticks are browned to golden perfection before being simmered in a rich tomato and wine sauce, infused with fragrant herbs and olives. The result? A tender, flavour-packed meal that feels like a warm hug from Tuscany.
Serve it with crusty bread to soak up the sauce or alongside a simple side of roasted potatoes or polenta. It’s a dish that’s as satisfying as it is authentic.
Bring a taste of Tuscany to your table with this comforting classic. Buon appetito!
What is ‘Pollo alla Cacciatora’?
Pollo alla cacciatora (literally “hunter’s style chicken”) is a traditional Italian dish where chicken is gently braised in a tomato- and herb-rich sauce, often with olives or mushrooms.
The word “cacciatora” suggests how the dish originated in the countryside—hunters would make the most of whatever herbs, vegetables and game were on hand.
In Tuscany, you’ll frequently see this dish with hearty flavours, rustic simplicity and generous olives or anchovies. Our version honours that tradition while keeping things approachable and full of flavour.
Why You’ll Love It
- Flavour-first: herbs, tomatoes, olives and chicken combine for rich, memorable taste.
- Simple to execute: a one-pan or dutch-oven style approach keeps cleanup easy.
- Great for sharing: feeds 4 comfortably and works perfectly for gathering friends or family.
- Versatile: serve with crusty bread, roasted potatoes, polenta or a simple green salad.
Step-By-Step Instructions
Step 1 – Add oil to a large pan and place the chicken pieces skin-side down. Step 2 – Brown the chicken on both sides until golden, then remove and set aside. Step 3 – In the same pan, add chopped onion, carrot and celery. Cook until softened. Step 4 – Pour in the wine, let it simmer for a minute, then add the tomato sauce and olives. Step 5 – Return the chicken to the pan, add the herbs, cover and cook on low heat until tender.
Tips
- As per tradition this recipe uses bone-in cuts like drumsticks or thighs add more depth and richness to the sauce. As the chicken cooks, the bones release flavourful juices, making the dish more savoury and hearty. Bone-in chicken also provides a satisfying texture. It’s often easier to get a crispy skin on the outside when searing before simmering, which adds a nice contrast to the tender, juicy meat inside.
- Sear/browning the chicken helps lock in flavour and gives it a crispy skin before it simmers in the sauce.
- The longer you let it cook, the more the flavours will meld together. Aim for about 40 minutes for the chicken to be tender.
- Don’t skip the wine: It adds acidity and depth to the sauce. Use a dry red wine for a richer flavour or white wine for something lighter.
Swaps
- Chicken: Use boneless thighs or breasts instead of bone-in for quicker cook time and less fuss.
- Wine: Replace the red/white wine with vegetable or chicken broth for a non-alcoholic version.
- Olives: Swap Kalamata for black olives for green for a milder, flavour.
- Mushrooms: Add sliced mushrooms for extra earthiness and depth in the sauce.
- Herbs: If you don’t have rosemary or bay leaves, use oregano or thyme as a workable substitution.
Storage
- Fridge: Store in an airtight container for up to 3-4 days. Reheat gently on stovetop or microwave with a splash of water or broth to loosen the sauce.
- Freezer: After cooling completely, transfer to a freezer-safe container and freeze for up to 2 months. Defrost overnight in the fridge and reheat as usual.
- Reheat tip: If sauce has thickened too much when reheated, stir in a tablespoon of warm stock or water to restore consistency.
More Chicken Recipes
- Easy Chicken Shawarma
- Chicken Tortilla Soup
- Marry Me Chicken Meatballs
- or check out all my Chicken recipes
Pollo alla Cacciatora Toscana (Tuscan Hunter’s Chicken)
Video
Ingredients
- 750 g chicken, corn fed thighs and drumsticks
- 1 carrot
- 1 celery stick
- ½ onion
- herbs, rosemary/ sage/bay leaves
- 1 can tomato
- 100-200 ml white or red wine
- handful of whole olives, 15-20
Instructions
- Heat a drizzle of olive oil in a large pan over medium heat and add the chicken pieces. Brown them on both sides until golden, then remove and set aside.
- In the same pan, add the chopped vegetables and cook for a few minutes until softened.
- Pour in the wine and let it simmer for a minute to allow the alcohol to evaporate.
- Add the tomato sauce, herbs and olives, then return the chicken to the pan.
- Cover and cook gently on low heat for 30–40 minutes, or until the chicken is tender and the sauce has thickened beautifully.
Notes
- This classic Tuscan hunter’s chicken recipe is traditionally made with bone-in chicken pieces simmered in a tomato, olive, and herb sauce for rich Italian flavour.
- You can use white or red wine for depth, or swap it for vegetable broth for an alcohol-free version.
- Serve with polenta, crusty bread, or roasted potatoes to soak up the sauce.
- Leftovers taste even better the next day as the flavours develop overnight.
- For a lighter twist, use boneless chicken thighs and cook for less time.
- Inspired by traditional Pollo alla Cacciatora Toscana, this is a true comfort dish made in one pan, perfect for meal prep or Sunday lunch.
- If you love rustic Italian recipes, try my Gnocchi alla Sorrentina next.