Pollo alla Cacciatora (Hunter's Style Chicken)
A rustic Tuscan classic that brings the soul of the Italian countryside to your table. This version features tender chicken slow-cooked in a rich tomato base, brightened with green olives and a fragrant leek soffritto. It's a comforting, gluten-free, and dairy-free masterpiece that improves with a slow simmer, ensuring the meat is succulent and the sauce is deeply savory.
Ingredients
Main Ingredients
Soffritto and Aromatics
Pantry and Liquids
Method
Prepare the Base
Clean the chicken and divide it into portions. Finely dice the carrot, onion, and leek to create your soffritto base.
Heat a splash of olive oil in a large pan and sauté the diced vegetables over low heat for about 10 minutes until softened.
Mince the garlic and rosemary together with the chili powder. Stir this herb mix into the pan along with the whole bay leaves, letting the flavors meld for another 10 minutes before temporarily removing the mixture from the pan.
Brown and Simmer
Place the chicken pieces in the pan in a single layer. Sear for 15 minutes, turning occasionally until the meat has whitened and browned slightly.
Deglaze the pan by pouring in the wine. Allow the alcohol to evaporate completely over medium heat.
Return the cooked vegetables to the pan. Incorporate the green olives and peeled tomatoes. Season with salt, cover with a lid, and simmer gently for one hour.
Check the moisture levels periodically; if the sauce becomes too thick, stir in a ladle of warm broth or water. Once the chicken is tender and the sauce is rich, serve immediately.
Chef's Notes
Perfect when served with crusty bread or over creamy polenta.