Traditional recipes

Chicken Cacciatore

Chicken Cacciatore

Chicken Cacciatore recipe of 07-01-2015 [Updated on 07-03-2017]

For years I believed that this was the chicken cacciatore, then I discovered that the recipe my mom was preparing was simple chicken with tomato, very good but not at all similar to the original recipe. In fact, the chicken alla cacciatora is a typical Tuscan preparation, dating back to the peasant tradition, now the term "alla cacciatora" is used to designate rustic and tasty preparations that start from a sautéed vegetables and then with the addition of wine to blend and tomatoes. The versions to prepare this dish are various, with or without bacon, with white or red wine, with tomatoes or concentrate, I tried this one that according to my taste seemed to be the best, fabulous! Girls, I extended the Christmas holidays a bit, after intense months of work, I took a little break to take a trip, I needed to unplug and recharge myself to be able to face a new year, so if not I will reply in time to comments and emails, know that I will recover everything when I return;) Now I leave you with the recipe of the day and I wish you a good day, kiss; *


How to make chicken cacciatore

Wash, peel the vegetables and cut them into cubes.

Heat a little oil in a large pan and sauté the vegetables and diced bacon.

Brown the chicken legs (with all the skin) in the pan with the vegetables, turning them often until golden on both sides (about 30 minutes).

Deglaze with a glass of white wine, then lift the chicken and set it aside.

Add the cherry tomatoes to the pan, season with salt and cook for 15 minutes.

Then put the legs back into the sauce thus obtained, cover with a lid and cook the chicken cacciatore, over low heat, for another ten minutes, turning from time to time.

Serve the chicken cacciatore with plenty of bread, because the shoe will have to be made :)

Chicken Cacciatore, the original recipe, tasty and easy!

The Chicken Cacciatore it's a second dish tasty and savory typical of italian cuisine that has origins in Tuscany chicken thighs or in pieces, browned in a pan with vegetables And classic aromas (onion, carrot, celery, rosemary) blended with Red wine and finally cooked in tomato slowly where the Chicken Cacciatore stewed, it becomes soft and full of flavor, delightfully wrapped by succulent sauce to which it is impossible not to make the shoe!

Like any traditional recipe, they exist different versions. The best known is that of Chicken Cacciatore in white followed by the one with cherry tomatoes and with Taggiasca olives. What I give you today is there Original recipe of Chicken Cacciatore, of a peasant restaurant Tuscan. A very simple preparation which immediately reports to the home-made scents of the cuisine of the past , will literally make you fall in love like it did with me! For the recipe you can choose the chicken spindles, the thighs or chicken in pieces, just sauté in a saucepan with perfectly chopped vegetables and rosemary. The secret that makes the chicken cacciatore soft and succulent mouth-watering is the addition of blended peeled tomatoes! In this way the chicken is cooked by absorbing all the aromas and flavors of the sauce, softening itself tenderly! A unique goodness! Just like Baked Chicken, it's a white meat main course, perfect for all occasions, from a daily dinner to a Sunday with the family to a special occasion! You can accompany the chicken cacciatore with the side dishes you like best! from a simple mashed potatoes to a mixed grill of vegetables. Success is absolutely guaranteed!

Rabbit alla cacciatora (soft and very fragrant)

Roberto's Chicken Cacciatore

Cut your chicken into chunks and put it in a pan (possibly iron) with hot extra virgin olive oil, sage, garlic, rosemary, chilli and a little salt.

Brown the chicken well until it takes on a nice golden color.

At this point, blend with a glass of red wine and a half of vinegar. Let both the wine and the vinegar evaporate completely.

Add the pancetta cut into thin strips, continuing to sauté until the latter appears to be well browned.

Chop half an onion and add it to the pan, let it dry, then add a jar of peeled tomatoes crushed with a fork, let them season for five minutes before adding two or three ladles of cube broth to the mixture that will be used to finish cooking the meat.

Season with salt and make sure that the sauce does not dry out too much.

Arrange the lightly toasted garlic bread on a serving dish and pour over the sauce and the cooked meat.

Classic Chicken Cacciatore

1) Put the dried mushrooms in a bowl, cover them with warm water and let them soak for about ten minutes. Clean the carrot, celery and onion and chop coarsely (preferably with the crescent) put the mixture in a saucepan with the oil and fry it over low heat. Drain it with a slotted spoon and set aside.

2) Place the chicken pieces in the sauce left in the saucepan, let them brown over high heat so that they take on a uniform color, then add the squeezed and chopped mushrooms and the vegetables kept aside. Add salt and pepper, sprinkle with a ladle of broth and cook, covered, for 20 minutes.

3) Remove the lid, add the tomato pulp and cook for another 20 minutes in a half-covered container and over low heat, turning the chicken at least a couple of times.

4) Remove the saucepan from the heat, sprinkle the chicken with the finely chopped parsley, season with salt, season with a sprinkle of pepper and serve.

How to prepare: Chicken Cacciatore

To prepare the chicken cacciatore, rinse the pieces of meat and pat them dry with kitchen paper. Put them in a saucepan with the butter, three tablespoons of oil and the sliced ​​onion. Brown them well for about 15 minutes. Then add the chopped tomato pulp, chopped carrot and celery.

Mix well, wet with a ladle of hot water and bring to a boil, then lower the heat, cover and cook for another 40-45 minutes or until the meat is cooked and the sauce reduced. If it gets too dry, you can add very little hot water during cooking. At the end add the salt and a pinch of pepper. Let the chicken cacciatore rest for about ten minutes in the heat, then serve with a handful of chopped parsley.

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Chicken Cacciatore - Recipes

Of the Chicken Cacciatore there are many versions being a recipe cooked throughout northern Italy since alla cacciatora involves cooking white meats with tomatoes.

The Chicken Cacciatore of this recipe is a P versionPiedmontese, located for accuracy in the Asti area and is characterized by the basil-based bath which makes it fresh and light.

Ingredients for Piedmontese chicken cacciatore (4/6 people)

  • farm chicken 1
  • garlic 2 cloves
  • laurel 4 leaves
  • onions 4
  • rosemary 1 sprig
  • tomatoes 1 kg.
  • basilica 1 deck
  • extra virgin olive oil to taste
  • butter 50 g.
  • sugar 1 tsp
  • Salt to taste.
  • pepper as needed.


Clean and flame the chicken, then cut it into pieces. Meanwhile, in a large saucepan, heat the butter with 1/2 glass of extra virgin olive oil to which you will add the chicken, rosemary, laurel and garlic. Add salt and pepper to taste and sauté over medium heat until golden in color.

Separately put 2/3 tablespoons of oil in a pan and sauté the onions cut into julienne strips until they are also golden brown.

Add the onions and tomatoes that you will have peeled, removed the seeds, squeezed and cut into large pieces in the casserole with the chicken. Add salt to taste, add the teaspoon of sugar (to adjust the acidity of the tomatoes), cover the pot and cook over medium / low heat, stirring occasionally.
The cooking will be finished when the chicken meat has become very tender.

After cooking the tomatoes that have turned into sauce, add a generous handful of coarsely chopped basil. Mix well, remove the saucepan from the heat and let the chicken rest with its sauce for 3/4 minutes.

Serve one or two pieces of chicken per dish and cover with plenty of sauce.

Chicken Cacciatore is suitable to be accompanied by a slice of steaming polenta.

Voilà the Piemontese chicken cacciatore is ready in about an hour.


  • chicken, thighs and brisket
  • 1 & # 32 clove & # 32 of garlic
  • black olives
  • ½ & # 32 glass & # 32 white wine
  • 1 & # 32 canned & # 32 peeled tomatoes
  • q.s. & # 32 extra virgin olive oil
  • basil
  • q.s. & # 32 goes up
  • pepper or chilli


  1. Place the chicken under running water, peel it and set the skin aside
  2. In a large pan pour the extra virgin olive oil, let it heat up and add the skin of the chicken. Cook it until crisp and then set it aside.
  3. We add the chicken in the pan. Brown both sides and add the white wine. We raise the heat to make it evaporate completely.
  4. Once the desired cooking of the chicken is obtained, remove it from the pan where we are going to add 1 clove of garlic and chilli. Then add the black olives and let them cook for 5 minutes. Then add tomatoes and basil and cook for another 10 minutes. Let's get the pulp out of the tomatoes by crushing them and then add salt.
  5. We put the chicken back into the pan and cook for another 10 minutes over low heat.
  6. At this point we serve our Neapolitan chicken cacciatore hot


Heat a nice round of extra virgin olive oil in a saucepan, add the rosemary, garlic and let them take heat.

Cut the chicken into rather small pieces and brown them evenly. Once well browned, let it deglaze with the wine over a very high flame.

Dissolve the tomato paste in a glass of hot water. Mix so that it melts evenly.

When the alcoholic part of the wine has completely evaporated, add the solution of water and tomato concentrate, add salt and pepper and cook for 50 minutes over medium heat. If it gets too dry, add more water.

Once cooked and when the cooking juices are well reduced, serve hot.

Chicken Cacciatore / Spicy recipe tutorial

Chicken Cacciatore is one of the cornerstones of Italian cuisine: the origins of the Chicken Cacciatore recipe are Tuscan, although this dish is widespread in all Italian regions in a thousand different variations. A rich and tasty second course, perfect for Sunday lunch or for all those occasions when the whole family gathers around the table. Ready to make the shoe in the sauce?

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★ INGREDIENTS (Doses for 4 people)

1.3 kg whole chicken
Peeled tomatoes 400 g
Golden Onions 1
Carrots 1
Celery 1 stalk
1 clove garlic
Red wine 100 g
Extra virgin olive oil to taste
1 sprig rosemary
1 sprig chopped parsley
Salt up to taste
Black pepper to taste



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Chicken Cacciatore original traditional recipe - Sonia Peronaci

Chicken Cacciatore is one of the second courses of the tradition that is really delicious and highly appreciated on the table. Follow my original recipe and find out how to make chicken cacciatore!

▬ Contents of this video ▬▬▬▬▬▬▬▬▬▬
00:00 - Intro chicken Cacciatore recipe
00:10 - Preparation of chopped carrot, onion and celery
01:10 - Cooking mince in the pan with oil
01:28 - Preparation of chopped aromatic herbs, garlic, sage and rosemary
01:59 - Inserting the chicken pieces into the pan
02:29 - Adding red wine
02:42 - Addition (optional) of the olives
02:51 - Now let's add the tomatoes.
03:06 - It's time for the broth and final cooking
03:20 - The final touch, we chop the parsley
03:50 - Ingredients

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▬ Chicken Cacciatore recipe, ingredients ▬▬▬▬▬▬▬▬▬▬
1 whole chicken (preferably free range), about 1.5 kg
celery 80 g
onion 100 g
carrot 100 g
sage 3 leaves
rosemary 1 sprig
bay leaf 2 leaves
garlic 1 clove
extra virgin olive oil 50 g
pitted black olives 80 g
400 g peeled tomatoes (or tomato sauce)
200 g red wine (or white)
fresh parsley 1 bunch
fresh chilli 1
vegetable broth to taste
Salt to taste.

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▬ Chicken cacciatore recipe, how to make it ▬▬▬▬▬▬▬▬▬▬

To make the chicken cacciatore, start cleaning the chicken and cutting it to get all the pieces. Now proceed with the sauté. Remove the base end of the celery to obtain the individual ribs, then cut them lengthwise and mince them. Clean and finely chop the onion and carrot as well. In a large pan heat the extra virgin olive oil and add celery, carrot and onion then let them dry for 10 minutes. In the meantime, peel and thinly slice the garlic, then finely chop it together with the aromatic herbs and chilli peeled from the internal seeds. Also add this mince to the sauté and mix to blend all the flavors. Continue cooking for another 10 minutes. Now arrange the chicken components in the pan so that they don't overlap one another. Drizzle with extra virgin olive oil and let them brown for 10-15 minutes to whiten them. Deglaze with the wine, then stir to flavor and continue cooking for a couple of minutes. Add the pitted black olives and tomato (if you prefer a white chicken cacciatore, omit this step). Season with salt and let the chicken cook for an hour covered with the lid. A few minutes before the end of cooking, wash the fresh parsley and dry it with a cloth. Chop the parsley fairly finely and spread it over the meat. Your chicken cacciatore is ready, serve it still hot!

▬ About Sonia ▬▬▬▬▬▬▬▬▬▬
Sonia Peronaci, founder in 2006 of Giallozafferano, the first "true foodblogger of Italy" today follows her two projects:

● the website where she continues to publish the photos and video recipes that made her famous and gave her the nickname "mother of food bloggers".

● The Sonia Factory, the space, a little editing, a little cooking school and a little space for events, where you can see her at work, perhaps during a show cooking: