Chicken Cacciatore - Roman Style

Chicken Cacciatore - Roman Style

This chicken cacciatore recipe is so simple and easy yet bursting with flavour. Tender chicken thighs are braised in white wine with fresh herbs, garlic and olives. The zing in this sauce comes from the addition of wine vinegar. You are probably used to making chicken cacciatore with tomatoes but I guarantee you that this Roman chicken cacciatore recipe will be your new favourite.

I discovered this authentic Roman chicken cacciatore one rainy afternoon near the Campo dei Fiori and have been regularly making this chicken cacciatore recipe ever since. This recipe is so easy and forgiving - simple enough to be cooked on a simple hunting stove. I have tweaked it several times but it has always turned out to be delicious.

What is chicken cacciatore?

Chicken cacciatore (Pollo alla Cacciatora) or hunter's chicken is a delicious braised chicken dish from Italy. Cacciatora refers the hunter's wife who would be expected to cook whatever the hunter brought whether that be a rabbit or a bird. Most regions of Italy have a version of chicken cacciatore, the best known being from Tuscany where the chicken cacciatore is served in a hearty tomato sauce. This is the version that is most widely know in the United States. There also a popular French version of Hunter's Chicken known as Poulet Chasseur.

What is Roman chicken cacciatore?

This delicious chicken cacciatore recipe is based on a traditional Roman recipe. Roman chicken cacciatore is different because it does not contain any tomatoes, instead the intense flavours of the olives, garlic and herbs and the tang of the vinegar come together to make such punchy delicious sauce that you may never make the tomato version again.

What to serve with chicken cacciatore?

I serve this Roman chicken cacciatore with lightly steamed green beans and plenty of crusty bread to mop up the deliciously flavourful sauce. If you want a more substantial meal this chicken cacciatore is also delicious served with mashed potatoes.

Yield: 4

Author: Dee Kirk

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Chicken Cacciatore

This chicken cacciatore recipe is so simple and easy yet bursting with flavour.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

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Ingredients

• 3.5 tablespoons of extra virgin olive oil
• 2 lbs of chicken thighs and legs with skin
• 2 cloves of garlic
• 2 or 3 sprigs of fresh rosemary
• A small chopped chilli (optional)
• A bunch of whole fresh sage leaves
• 200ml of white wine
• 1 tablespoon of red wine vinegar
• A handful of purple pitted olives, i.e. taggiasche or kalamata
• Salt and black pepper

Instructions

1. In a deep sauté pan, warm the olive oil over a medium heat with the lid on.
2. Add the chicken skin-side down and cook with the lid off until the skin forms a golden crust, then turn them over and do the same on the other side. Add a sprig of rosemary and the whole sage. This will take about 15 minutes.
3. While the chicken is browning, finely chop the garlic, the remaining rosemary leaves and chilli, if using.
4. Once the meat has browned, remove the whole herbs and turn it back around so that it is skin-side up,
5. Sprinkle the chicken with the chopped garlic, rosemary, and chilli, if using. Season with salt and pepper, pour over the white wine, cover the pan and turn the heat down to low.
6. Cook on a low heat for about 45 minutes, stirring it from time to time, until the thighs are tender, and the sauce thickens. If the pan seems a little dry, add more wine or some water.
7. Ten minutes before serving, add the vinegar and then stir in the olives leaving the flavours to combine.
8. Serve the chicken on warm plates surrounded by some olives and sauce and accompanied by crusty bread to mop up the sauce.

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@my_ski_kitchen This is so easy - chickencacciatore #chicken #chickendinner #easyrecipe #easychickenrecipe #roman #polloallacacciatora ♬ original sound - Dee My Ski Kitchen

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