I am sure the majority of you will have at least heard of pollo alla cacciatora (which literally means "chicken made hunter style") and many of you will have probably eaten it as well as it is a very famous dish that can be found at many Italian restaurants around the globe.
Anyhow, as with many other popular Italian recipes, this too has often been manipulated and transformed into something "non-original." It is a very simple recipe and it was originally cooked by peasants with whatever they grew in their fields.
Pollo alla cacciatora is a classic dish that almost everyone in Italy makes... it is one of those dishes that will slightly vary from house to house! And today I am sharing with you my mom’s recipe. Enjoy!
- 1/4 cup extra-virgin olive oil
- One 3- to 4-pound chicken, cut into 8 pieces
- 1 yellow onion, diced
- 1 clove garlic, minced
- 2 carrots, diced
- 3 stalks celery, diced
- 1 tablespoon minced parsley
- 2 sprigs rosemary
- Salt and freshly ground black pepper, to taste
- 1 cup red wine
- One 14-ounce can diced tomatoes
- 10 large green olives, pitted (optional)
- Mashed potatoes, for serving
Heat the olive oil in a large pot over medium heat and brown the chicken pieces in it for 3-4 minutes (avoid crowding the pan; do it in batches, if necessary). Next, add the onion and cook for 2-3 minutes. Add the garlic, carrots, celery, parsley, and rosemary. Season with salt and pepper, to taste.
Sauté until all of the vegetables are soft, about 5 minutes. Next, pour in the red wine and increase heat to high; allow the alcohol to evaporate. Add the diced tomatoes, reduce heat to medium, cover, and let the chicken cook until the juices run clear, about 30 minutes. Add the olives in the last 5 minutes, if using, and mix well. Serve warm with some mashed potatoes on the side.