This 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 (or chicken cacciatore) is a classic Italian dish that means “hunter’s style chicken.” It’s a rustic, slow-cooked recipe where chicken is simmered in a sauce of tomatoes, onions, garlic, herbs, and often wine and olives or mushrooms.
The dish comes from central Italy, particularly Tuscany and Umbria, though versions exist all over the country. The name “alla cacciatora” reflects how it was traditionally made in the countryside—a practical meal hunters’ families would cook using whatever they had on hand, like wild herbs, preserved tomatoes, and sometimes rabbit or game meat instead of chicken.
Each region has its twist: Northern Italy might use white wine and rosemary. Southern Italy often includes tomatoes, olives, and capers, sometimes with red wine.
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: you can use boneless chicken thighs or breasts for a quicker cook.
Wine: you can use white wine, red wine or vegetable broth for a lighter sauce or non-alcoholic version.
Storage
Fridge: Store in an airtight container for up to 3-4 days. Reheat gently on the stovetop or in the microwave with a splash of water or broth to keep the sauce from thickening too much.
Freezer: You can freeze it for up to 2 months. Just make sure it cools completely before transferring to an airtight container or freezer bag. When ready to eat, defrost overnight in the fridge and reheat as usual.
Reheat carefully: When reheating, you might need to add a bit of water, broth, or more tomato sauce to keep the dish moist and to rehydrate the chicken.
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)
Ingredients
- 750 g chicken corn fed thighs and drumsticks
- 1 carrot
- 1 celery stick
- 1/2 onion
- herbs rosemary/ sage/bay leaves
- 1 can tomato
- 100-200 ml white or red wine
- handful of whole olives 15-20
Instructions
- Add oil to a pan and add the chicken. Brown the chicken both sides and when is ready set aside.
- In the same on add the vegetables and cook.
- Add the wine, let it evaporate.
- Add the tomato sauce, herbs, olives and chicken back in.
- Cover and cook on low heat for 30-40 minutes, or until the chicken is cooked through and tender.