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Pollo alla Cacciatora

Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine Italian

Equipment

  • Equipment Needed: Large skillet or Dutch oven, wooden spoon, knife, cutting board, measuring cups and spoons, lid for the skillet or Dutch oven.

Ingredients
  

  • Ingredients
  • 4 chicken thighs bone-in, skin-on
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 can 14 oz diced tomatoes (or 4 fresh tomatoes, chopped)
  • 1/2 cup black olives pitted and sliced
  • 1/2 cup white wine optional, can substitute with chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

  • Method
  • Step 1: Prepare the Chicken
  • Season the chicken thighs with salt and pepper on both sides. This enhances the flavor from the start.
  • Step 2: Sear the Chicken
  • In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
  • Once the oil is hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
  • Step 3: Sauté the Aromatics
  • In the same skillet, add the chopped onion and sauté for about 3-4 minutes until softened.
  • Add the minced garlic and sauté for an additional minute, stirring constantly to avoid burning.
  • Step 4: Create the Sauce
  • Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any brown bits from the bottom. Let it simmer for about 2 minutes.
  • Add the diced tomatoes, olives, oregano, and basil. Stir well to combine.
  • Step 5: Simmer the Chicken
  • Return the seared chicken to the skillet, nestling it into the sauce. Cover the skillet with a lid and let it simmer on low heat for about 30 minutes. This allows the flavors to meld together and the chicken to cook through.
  • Step 6: Finishing Touches
  • After 30 minutes, check the chicken for doneness. It should reach an internal temperature of 165°F (75°C). If needed, cook for an additional 5-10 minutes.
  • Remove the lid and let it stand for 10 minutes before serving to allow the flavors to settle.
  • Step 7: Serve
  • Serve the Pollo alla Cacciatora over rice, pasta, or with crusty bread. Garnish with fresh parsley for added flavor and color.
  • Variations
  • Herb Variations: Experiment with fresh herbs like rosemary or thyme for a different flavor profile.
  • Vegetable Add-ins: Add bell peppers, mushrooms, or carrots for extra nutrition and flavor.
  • Spicy Kick: Incorporate red pepper flakes for a little heat.