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Honestly, who has never salivated over a crispy roast chicken, that Sunday classic? But wait a moment, I’ve discovered an Italian pollo alla cacciatora recipe that might just shake up your habits. It blends Southern flavors with tender cooking, a real gem to try quickly!
Chicken: the unexpected star of our plates
In France, chicken has settled in as the favorite meat, and it’s no surprise. Cheap, easy to cook, it offers a good source of protein with little fat. Add to that a low environmental impact compared to beef, and you’ve hit the jackpot!
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I would add that choosing a free-range chicken makes all the gustatory and ethical difference. Not just a question of price, but of taste and animal respect—that matters.
Why roast chicken remains a monument of family gastronomy
We love this chicken with its golden, crispy skin and tender meat, especially for sharing around the table on a Sunday. It’s simple but delicious. I often had this dish at my grandparents’ house, and the atmosphere was almost as tasty as the chicken itself.
Yet, even classics need a little fresh twist, don’t they? That’s where the Italian recipe steps in, with its aromas of garlic, rosemary, and a little tangy zing given by vinegar.
The “pollo alla cacciatora” recipe: a Mediterranean breeze to try urgently
“Pollo alla cacciatora,” it already sounds like an invitation to travel. It’s a traditional Italian family specialty, where the chicken simmers in an aromatic broth spiced with a splash of white wine, rosemary, sage, and that little touch of cider vinegar that wakes everything up.
This recipe varies across the regions, but the base ingredients remain faithful—simple yet effective.
A cooking secret for crispy and fragrant chicken
So, here’s the little trick that amazed me: first, brown the thighs in a casserole with olive oil until the skin becomes ultra crispy. Then, deglaze with white wine, add the broth, and let it simmer gently. It’s the basis for tender meat full of flavor.
The herb mix with vinegar is added just before the end so all the flavors explode on the palate. Honestly, it’s a festival for the eyes and the taste buds!
How to adopt this dish in your Sunday culinary routine
If you’re like me, always looking for easy recipes that change things up a bit, this pollo alla cacciatora dish is perfect. It goes wonderfully with roasted potatoes, a classic, or sun-kissed vegetables for a lighter touch, your choice.
And then, it’s a convivial dish that keeps the kitchen busy while chatting or setting the table. I tried this chicken at home, and believe me, it was adopted by the whole family, with a special mention for the kids who loved the tangy touch.
A dish that combines tradition and novelty for a successful meal
“Pollo alla cacciatora” reminds us that even an everyday dish can be reinvented without hassle. It combines the essentials: tender meat, fresh herbs, and a little unexpected twist, resulting in something both simple and sophisticated.
And in 2025, in a context where we seek to eat better without overcomplicating things, this recipe is right on time. I’m telling you, it could well dethrone our famous traditional roast chicken!
Pollo alla Cacciatora
4
servings20
minutes50
minutes450
kcalEnjoy this classic Italian chicken in sauce.
Ingrédients
800 g chicken pieces
30 ml olive oil
1 clove garlic
1 onion
100 ml dry white wine
400 g canned peeled tomatoes
1 rosemary sprig
1/2 each red and green bell pepper
100 g pitted black olives
50 ml chicken broth
2 tbsp fresh parsley
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1 pinch salt
1 pinch pepper
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chicken pieces and brown on all sides for about 10 minutes.
- Remove the chicken and set aside. In the same pan, add minced garlic and chopped onion. Sauté until tender.
- Add the white wine and simmer for 2 minutes to reduce slightly. Stir in peeled tomatoes, rosemary, salt, and pepper.
- Return the chicken to the pan, add sliced bell peppers, olives, and chicken broth.
- Cover and let simmer on low heat for 30 to 40 minutes until the chicken is well cooked and tender.
- Garnish with freshly chopped parsley before serving hot, preferably accompanied by crusty bread or pasta.
Video
Notes
- Add a few black olives at the end of cooking: they bring a salty and flavorful touch that enhances the tomato-herb sauce and gives the pollo alla cacciatora even more character.
Nutrition Facts
- Total number of serves: 4
- Calories: 450kcal
- Cholesterol: 100mg
- Sodium: 800mg
- Potassium: 900mg
- Sugar: 8g
- Protein: 30g
- Calcium: 50mg
- Iron: 3mg
- Thiamin: 0mg
- Riboflavin: 0mg
- Niacin: 0mg
- Folate: 0mg
- Biotin: 0mg
- Phosphorus: 0mg
- Iodine: 0mg
- Magnesium: 0mg
- Zinc: 0mg
- Selenium: 0mg
- Copper: 0mg
- Manganese: 0mg
- Chromium: 0mg
- Molybdenum: 0mg
- Chloride: 0mg
