Pollo alla cacciatora
Pollo alla cacciatora, from above
Non vegCentral Italy

Pollo alla cacciatora

Hunter's chicken braised with tomato, rosemary, garlic and olives. Rustic, saucy and made for bread.

70 minTime
50 gProtein each
mediumSpice
Hunter's style1 chapter · 1 min read

Make it your way

Grandma's wayChicken, tomato, rosemary, olives.
The original
533kcalsame
50 gproteinsame
3 gfibresame
70minutessame

Cacciatora.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg chicken pieces, bone in
Olive oil3 tbsp
Onion1 large, sliced
Garlic4 cloves
Red bell pepper (red capsicum, red pepper)1, sliced
Rosemary2 sprigs
Vinegar2 tbsp red wine vinegar
Tomato1 tin plum tomatoes
Black olivesa handful
Dried red chillia pinch
Saltto taste

Method

4 steps
  1. 1Season chicken and brown well in oil in batches. Set aside.
  2. 2Soften onion, garlic, pepper and rosemary in the same pan.
  3. 3Add vinegar and let it bubble off, then tomatoes and chilli.
  4. 4Return chicken, cover and simmer 35 minutes. Add olives for the last 5. Cook until no pink remains.
Serve it like this

Serve in a deep dish with plenty of sauce, over polenta or with crusty bread to mop it up.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Pollo alla cacciatora: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia genovese50 min
Bread or rice Piadina romagnola30 min
With a main Polenta e funghi45 min
On the side Marinara sauce35 min
On the side Verdure grigliate40 min
To drink Virgin bellini8 min
Something sweet Semifreddo alle mandorle40 min
Sign up to send it to your cook