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EasyMain coursesmeatCC0 1.0 Universal
Classic Tuscan Hunter's Style Chicken (Pollo alla Cacciatora)
Hearty Tuscan hunter's stew featuring bone-in chicken braised with sweet tomatoes, red wine, earthy rosemary, kalamata olives, and tender onions.
Prep
20 min
Cook
45 min
Total
65 min
Ingredients
servings
4
- Bone-in skin-on chicken thighs and drumsticks900 g
- Canned whole peeled plum tomatoes, crushed500 g
- Dry Italian red wine (Chianti or Sangiovese)150 ml
- Pitted black Kalamata or Gaeta olives80 g
- Yellow onion, diced1 pc
- Carrot, finely diced1 pc
- Celery stalk, finely diced1 stalk
- Garlic cloves, minced2 clove
- Fresh rosemary sprig1 pc
- Extra virgin olive oil40 ml
- Sea salt1 tsp
- Freshly cracked black pepper½ tsp
Preparation Steps
1
Season chicken with salt and pepper. Brown in olive oil in a heavy braiser for 10-12 mins until skin is deeply golden and crisp; transfer to a plate.
12 min timer
2
In the same pan, sautƩ onion, carrot, celery, and garlic for 5 mins. Pour in red wine to deglaze, reducing by half.
6 min timer
3
Stir in crushed tomatoes, black olives, and rosemary. Nestle chicken into the sauce, partially cover, and simmer 30 mins until chicken is fork-tender and sauce is thick.
30 min timer
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Nutrition Facts
per servingCalories
460
Protein
38g
Carbohydrates
10g
Fat
28g
Allergens
Celery
*estimated values per serving
Provenance & Public Domain Audit
Source: Italian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Accademia Italiana della Cucina Archive)
Legal status: Public Domain (17 U.S.C. § 105) ⢠17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal