Ultimate Chicken Cacciatore Recipe: Italian Grandma Secrets Revealed!

Today I’m diving deep into the heart of Italian cuisine with the timeless “pollo alla cacciatora.” Stick around as I unravel the secrets of this rustic masterpiece!
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👉 ITALIAN VERSION: https://youtu.be/FiW9mrfj7oA

🍳 PREPARATION 🍳
00:00 – Introduction to Chicken Cacciatore: The Rustic Italian Delight
For those unfamiliar, Chicken Cacciatore, or “pollo alla cacciatora” as it’s known in Italian, is a hearty, rustic dish that has its roots in the Italian countryside. Translated, “cacciatore” means “hunter”, reflecting the dish’s origins as a hearty meal prepared by hunters using simple, available ingredients.

00:11 -. Preparing the Base: Vegetables and Aromatics
The foundation of any good “pollo alla cacciatora” is its mix of vegetables and aromatics. Start by dicing carrots, celery, and onions, which will meld beautifully with the flavors of the chicken as they cook. Remember, finely chopping garlic, rosemary, and sage will infuse the dish with authentic Italian aromas.

00:55 – Searing the Chicken: Achieving the Golden Perfection
For that mouthwatering texture and depth of flavor, ensure you brown the chicken pieces evenly on all sides. This process not only enhances the chicken’s flavor but also locks in its juices, resulting in succulent, tender meat in your final dish.

02:12 – Deglazing with Wine: A Tale of Two Regions
Whether you opt for red or white wine depends largely on your personal preference and the region of Italy you want to channel. As the lore goes, Northern Italy often leans toward white, while Southern Italy favors red. Whichever you choose, the wine’s acidity will help lift the caramelized bits from the pan, deepening the overall flavor. Once you’ve added tomatoes (either peeled or as a purée) and the olives (if desired), it’s time to let your “pollo alla cacciatora” simmer. The slow cooking melds all the flavors together, resulting in a rich, hearty sauce that’s characteristic of this traditional dish.

03:05 – Finishing Touches: Fresh Herbs and Serving Tips
Just before serving, stir in freshly chopped parsley for a burst of color and freshness. When dishing up your Chicken Cacciatore, consider serving it with rustic bread or over pasta, soaking up all the delicious sauce. And there you have it: the time-honored “pollo alla cacciatora,” a dish that promises to transport you straight to the Italian countryside with every bite.

🍳 INGREDIENTS 🍳
Ingredients for 6 people:
Whole chicken (preferably free-range) 1.5 kg
Celery 80 g
Onion 100 g
Carrot 100 g
Sage 3 leaves
Rosemary 1 sprig
Bay leaves 2 leaves
Garlic 1 clove
Extra virgin olive oil to taste
Pitted black olives 80 g
Peeled tomatoes (or tomato puree) 400 g
Red wine (or white) 200 ml
Fresh parsley 1 bunch
Chili powder 1 pinch
Vegetable broth to taste
Salt to taste