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You are here: Home / Gluten Free / CHICKEN CACCIATORE ITALIAN STYLE – pollo alla cacciatora

CHICKEN CACCIATORE ITALIAN STYLE – pollo alla cacciatora

09/09/2016 by Filippo Trapella 1 Comment

Chicken cacciatore, is one of the most popular Italian recipes. Named “pollo alla cacciatora”, this recipe is prepared with some little differences in almost all the regions of Italy. I like sear the chicken reduced into pieces before slowly cook it into a fresh tomatoes sauce. Garlic, rosemary and give at the meat a delicious flavor. Even if it’s possible braise the meat with white wine, I suggest baste with red wine in order to make the taste of the sauce bold!

CHICKEN CACCIATORE ITALIAN STYLE - pollo alla cacciatora

CHICKEN-CACCIATORE

  • 1 chicken skin on
  • 1 yellow onion
  • 3 cloves of garlic
  • 1 sprig of rosemary
  • 1 pint (500 ml) tomato puree (here my fresh tomatoes recipe)
  • 1 tbsp triple concentrated tomato paste
  • 1 glass red wine
  • 6 tbsp extra virgin olive oil
  • 3 juniper berries
  • 1 dash black pepper
  • to taste table salt

CHICKEN CACCIATORE ITALIAN STYLE - pollo alla cacciatora

SEARED CHICKEN

First, reduce the chicken into pieces. Slice the onion into thin half rings. Peel and crush the garlic and juniper berries. Now, place a stainless or enamel pan over medium heat. Finally, sear the chicken a little pieces at time along with 3 tbsp of olive oil.  When all the pieces of the chicken are golden brown, store them into a bowl, covered.

CHICKEN CACCIATORE ITALIAN STYLE - pollo alla cacciatora

TOMATOES SAUCE

Pour the red wine into the pan, deglaze the fond of the pan stirring and scraping the meat and skin bites. Let the wine simmering five minutes, then store the wine reduction. Saute onion, garlic, juniper berries and rosemary along with 3 tbsp of olive oil, stirring occasionally. When the onions are golden and translucent, add the chicken pieces and triple concentrated tomato paste. Stir fry five minutes over medium heat, then raise the flame and pour the wine reduction. Cook five minutes more. Finally, add tomato puree and stir until consistent (for a fresh and tasty tomatoes sauce take a look at my recipe here).

CHICKEN CACCIATORE ITALIAN STYLE - pollo alla cacciatora

CHICKEN CACCIATORE

Now, cover the pan with a lid and stew slowly the chicken cacciatore 1 hour over minimum. Salt as needed and complete with a dash of black pepper. Serve the chicken hot with bread slices, white rice or polenta.

CHICKEN CACCIATORE ITALIAN STYLE - pollo alla cacciatora

TAKE A LOOK AT THIS

ITALIAN CHICKEN STEW WITH BELL PEPPERS – pollo ai peperoni

ITALIAN CHICKEN STEW WITH BELL PEPPERS - pollo ai peperoni - philosokitchen.com

PRINTABLE VERSION

3.0 from 1 reviews
CHICKEN CACCIATORE ITALIAN STYLE - pollo alla cacciatora
 
Print
Prep time
1 hour 30 mins
Total time
1 hour 30 mins
 
Chicken cacciatore, is one of the most popular Italian recipes. Named “pollo alla cacciatora”, this recipe is prepared with some little differences in almost all the regions of Italy. I like sear the chicken reduced into pieces before slowly cook it into a fresh tomatoes sauce. Garlic, rosemary and give at the meat a delicious flavor. Even if it’s possible braise the meat with white wine, I suggest baste with red wine in order to make the taste of the sauce bold!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
  • 1 chicken skin on
  • 1 yellow onion
  • 3 cloves of garlic
  • 1 sprig of rosemary
  • 1 pint (500 ml) tomato puree
  • 1 tbsp triple concentrated tomato paste
  • 1 glass red wine
  • 6 tbsp extra virgin olive oil
  • 3 juniper berries
  • 1 dash black pepper
  • to taste table salt
Instructions
  1. SEARED CHICKEN
    First, reduce the chicken into pieces. Slice the onion into thin half rings. Peel and crush the garlic and juniper berries. Now, place a stainless or enamel pan over medium heat. Finally, sear the chicken a little pieces at time along with 3 tbsp of olive oil. When all the pieces of the chicken are golden brown, store them into a bowl, covered.
  2. TOMATOES SAUCE
    Pour the red wine into the pan, deglaze the fond of the pan stirring and scraping the meat and skin bites. Let the wine simmering five minutes, then store the wine reduction. Saute onion, garlic, juniper berries and rosemary along with 3 tbsp of olive oil, stirring occasionally. When the onions are golden and translucent, add the chicken pieces and triple concentrated tomato paste. Stir fry five minutes over medium heat, then raise the flame and pour the wine reduction. Cook five minutes more. Finally, add tomato puree and stir until consistent.
  3. CHICKEN CACCIATORE
    Now, cover the pan with a lid and stew slowly the chicken cacciatore 1 hour over minimumt. Salt as needed and complete with a dash of black pepper. Serve the chicken hot with bread slices, white rice or polenta.
  4. CHICKEN CACCIATORE ITALIAN STYLE - pollo alla cacciatora
3.5.3208

 

Filed Under: Entrées, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Slow Cooked Tagged With: bread, cacciatora, chicken cacciatore, entree, garlic, italian, italian entree, italian sauce, italy, meat, pollo, rosemary, sauce, saute, seared, slow cooked, tomato

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Comments

  1. J.mc Donald says

    08/26/2019 at 2:42 pm

    Nice food

    Reply

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