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Pollo Alla Cacciatora (Italian Hunter-Style Chicken)

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“Found online; posting for ZWT 7-Italy.”
1hr 20mins

Ingredients Nutrition


  1. Rinse the chicken pieces and pat them dry.
  2. Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside.
  3. Heat the olive oil in a large sauté pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate.
  4. Add the onions and sauté for 2-3 minutes.
  5. Add the garlic and mushrooms and sauté for another 3-4 minutes, or until the mushrooms are wilted and cooked through.
  6. Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste.
  7. Reduce heat to medium-low and simmer for 20-30 minutes, or until the chicken is cooked through and tender.
  8. Adjust seasoning to taste and serve with polenta or roasted potatoes.
  9. *Variations.
  10. Coniglio alla Cacciatora: use rabbit instead of chicken.
  11. Other possible additions: chopped bell peppers, chopped carrots, chopped celery, chopped oregano, bay leaves, juniper berries, dried porcini mushrooms, black olives, capers, 3 or 4 chopped anchovies.
  12. Use boneless, skinless chicken breast for a lower fat version.

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