Pollo alla Cacciatora

Name: Pollo alla Cacciatora
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1200 g Chicken, jointed into pieces; 800 g Tomato, chopped; 1 Onion, thinly sliced; 2 sprig Rosemary, left whole; 150 ml White wine; 100 g Olive, pitted; 2 tbsp Olive oil; 3 clove Garlic, crushed; 8 g Salt; 1 tsp Black pepper, freshly ground; 100 ml Water

Pollo alla Cacciatora · ready in 1 h 10 min · 4 servings · 608 kcal per serving · medium · 11 ingredients

Hunter style chicken from central Italy, browned then slowly braised with tomato, wine, rosemary, and olives for a rustic sauce.

Prep: 10 min
Cook: 1 h
Total: 1 h 10 min
Serves: 4
kcal: 608
Difficulty: medium

Italian Main dishes Gluten-free Dairy-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1200 gChicken, jointed into pieces
800 gTomato, chopped
1Onion, thinly sliced
2 sprigRosemary, left whole
150 mlWhite wine
100 gOlive, pitted
2 tbspOlive oil
3 cloveGarlic, crushed
8 gSalt
1 tspBlack pepper, freshly ground
100 mlWater

Equipment

stovetop, knife, cutting board, measuring bowl, heavy pot, tongs, wooden spoon, lid, instant read thermometer, serving platter, serving spoon

Instructions

Mise en Place
Gather measured ingredients, a heavy pot, knife, board, tongs, bowl, wooden spoon, lid, and instant read thermometer before cooking. · 10 min
What to look for: All ingredients are measured and tools are within reach.
Brown Chicken
Season chicken with salt and black pepper, then brown it in hot olive oil until the skin is golden on all sides. · 12 min
What to look for: Chicken pieces are golden with browned edges.
Soften Aromatics
Add onion and garlic to the same pot and cook until sweet smelling and lightly golden, scraping up browned bits. · 5 min
What to look for: Onion is softened and lightly golden.
Deglaze With Wine
Pour in white wine and simmer until the sharp aroma softens and the liquid reduces by about 1/2. · 3 min
What to look for: Wine is reduced and the pot bottom looks clean.
Braise In Tomato
Return chicken to the pot with tomato, rosemary, and water, then cover and simmer gently until the meat is tender. · 35 min
When it is done: Chicken reaches 74°C / 165°F at the thickest part and juices run clear.
Add Olive Finish
Stir in olives, uncover the pot, and simmer until the sauce looks glossy and clings to the chicken. · 5 min
What to look for: Sauce is glossy, slightly thickened, and dotted with olives.
Serve Hot
Serve the chicken hot with plenty of tomato sauce spooned over each piece. · 2 min
What to look for: Chicken is coated in rustic tomato sauce.

Nutrition (per serving)

kcal	608
Protein	37 g
Carbohydrates	15 g
of which sugars	7 g
Fat	41 g
of which saturated	10 g
Fibre	4 g
Sodium	985 mg

Nutri-ScoreA

Allergens

Contains: sulphites

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Warm gently with a splash of water until the sauce loosens and the chicken is hot throughout.

Ingredient substitutions

Chicken

Chicken thigh: Use bone in pieces for a richer sauce and steady braising.

Tomato

Tomato passata: Use plain tomato passata when ripe chopped tomato is unavailable.

Onion

Garlic: Use only when onion is not available, since the sauce will taste sharper.

White wine

Red wine: Red wine gives a deeper color and slightly fuller flavor.

Olive

Tomato: Use extra tomato only if olives are unavailable, accepting a less briny finish.

Olive oil

Butter: Use only if olive oil is unavailable, since the flavor becomes less typical.