Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Authentic Italian Chicken Cacciatora – Pollo alla Cacciatora
This Pollo alla Cacciatora is a simple yet flavorful Italian classic, featuring tender chicken simmered in a rich tomato sauce with green olives and fresh herbs
Pollo alla Cacciatora, or “hunter’s chicken,” is one of Italy’s most beloved comfort dishes, known for its rich flavors and heartwarming simplicity.
Just like the Pollo alla Pizzaiola recipe that I shared before, this is one of my favorite chicken dinner ideas.
This rustic recipe also celebrates the essence of Italian cuisine—using a handful of high-quality ingredients to create something truly special.
As always, you can change up the recipe to your taste. In this version, we elevate the classic dish with the addition of flavorful green olives and Colavita olive oil, ensuring every bite bursts with flavor.
No matter how you change this recipe up ( add olives, potatoes, red peppers, capers….) make sure to serve it up with a few thick slices of freshly baked bread to soak up all that yummy sauce!
What is Pollo alla Cacciatora?
Pollo alla Cacciatora originated as a simple meal made by hunters. It’s a dish that varies by region in Italy, but the foundation is the same: chicken slow-cooked in a flavorful sauce made from crushed tomatoes, wine, herbs, and vegetables.
The dish is a true representation of Italian home cooking—hearty, flavorful, and easy to prepare with minimal fuss.
Why This Recipe Stands Out
For this version, I’m using chicken thighs and drumsticks, which stay tender and juicy throughout the slow-cooking process. But you’re also welcome to use chicken breast or tenders.
The key to making Pollo alla Cacciatora irresistible is using the best ingredients possible. Colavita Extra Virgin Olive Oil adds depth and richness, while Colavita green olives and crushed tomatoes with their bold flavor take the dish to the next level.
Tips for the Perfect Chicken Cacciatora
Customize with vegetables: If you want to add more vegetables, potatoes or bell peppers make great additions to this dish. Just sauté them with the onions and carrots.
Ready to try this recipe too?!? Buon appetito!
Other Italian Recipe you might like:
Pasta with Creamy Roasted Butternut Squash Sauce
Italian Bruschetta with Burrata Cheese
Traditional Risotto with Calamari (Squid)
Step-by-step Authentic Seafood Risotto
Authentic Italian Pasta with Calamari (Squid) Sauce
Risotto with Shrimp and Asparagus
Traditional Frittata di Spaghetti
Authentic Italian Chicken Cacciatora – Pollo alla Cacciatora
This Pollo alla Cacciatora is a simple yet flavorful Italian classic, featuring tender chicken simmered in a rich tomato sauce with green olives and fresh herbs
Servings:
4
Prep Time
10 min
Cook Time
50 min
Resting Time
Total Time
1 hr
Ingredients
- 2 tbsp Colavita Extra Virgin Olive Oil
- 4 chicken thighs and 4 drumsticks
- fresh rosemary sprigs
- 1 medium onion, finely chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 2 garlic cloves, crushed
- 1/2 cup dry white wine
- 1 cup chicken broth
- 2 cups Colavita crushed tomatoes
- 1 cup Colavita green olives, pitted
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chicken thighs, chicken drumsticks, and rosemary sprig. Brown the chicken on all sides. It should take about 10 minutes.
- In the same pan, add the chopped onion, carrots, celery, and the garlic cloves.. Cook until softened, about 5 minutes.
- Pour in the white wine, scraping up the browned bits from the pan. Let it evaporate for 2 minutes, then add the broth, crushed tomatoes, and olives. Salt, and pepper to taste.
- Bring the sauce to a simmerto a simmer. Cover and cook on medium-low heat for 35-40 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Remove the rosemary sprigs and sprinkle with fresh parsley. Serve warm with its flavorful sauce.
