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.