Pollo alla Cacciatora (Chicken with Tomato and Olives)

In Italian cooking, alla cacciatora refers to a rustic “hunter-style” preparation, usually with meat cooked gently in a savoury tomato-based sauce. Here, bone-in chicken thighs are browned first for deeper flavour, then simmered with onion, garlic, white wine, passata and rosemary until tender. Black olives add a briny edge that cuts through the richness of the chicken and sauce. It is a practical, satisfying dinner that suits simple sides such as crusty bread, polenta, potatoes or greens, with plenty of sauce spooned over each portion.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Italian home-style cooking
Cooking style One-pot cooking • Make-ahead friendly • Freezer-friendly
Time commitment Under 1 hour

Why this recipe works

  • Deep savoury base: Browning the chicken first leaves caramelised bits in the pot, which enrich the tomato sauce once the wine is added.
  • Tender chicken: A gentle covered simmer gives the bone-in thighs time to cook through while staying juicy.
  • Balanced sauce: White wine and tomato passata bring brightness, while olives add salty depth and rosemary gives the dish its fragrant, rustic character.

Get the most out of this recipe

Timing notes

  • Let it rest briefly: A short rest off the heat helps the sauce settle and allows the chicken to absorb more of the tomato, olive and rosemary flavour.
  • Best served warm: Serve once the sauce has slightly thickened and the olives are warmed through; the dish should be saucy rather than reduced dry.

Common mistakes

  • Avoid a hard boil: Keep the sauce at a gentle simmer so the chicken stays tender and the passata does not catch on the base of the pot.
  • Watch the tomato sauce: Once the passata is added, stir occasionally and keep the heat low enough to prevent scorching.
  • Do not skip the final pause: Resting the finished braise for a few minutes gives a rounder flavour and a better-textured sauce.

Ingredient notes

  • Use bone-in, skin-on thighs: They stand up well to simmering and give the sauce more body than leaner cuts.
  • Fresh or dried rosemary: Fresh rosemary gives a brighter, resinous aroma, but dried rosemary works if rubbed between your fingers before adding.
  • Season after the olives: Olives bring their own saltiness, so taste the sauce near the end before adding any remaining salt.

Make-ahead tips

  • Good for the next day: The sauce develops well after chilling, making this a practical make-ahead dinner.
  • Reheat gently: Warm slowly in a saucepan over low heat until piping hot, adding a splash of water if the sauce has thickened too much.
  • Freezer-friendly: Cool completely, freeze in a sealed container, then defrost overnight in the fridge before reheating.

Equipment you'll need

Chef’s knife Cutting board Dutch oven Wooden spoon
Ingredients
Instructions
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  1. Season the chicken all over with 1 tsp of the fine sea salt. Peel and thinly slice the yellow onion, and peel and finely slice the garlic. Strip the rosemary leaves from the sprigs and roughly chop them.
  2. Heat the extra virgin olive oil in a Dutch oven over medium-high heat. Add the chicken, skin-side down, and brown well for 5 to 6 minutes, then turn and brown the other side for 3 to 4 minutes. Transfer the chicken to a plate.
  3. Reduce the heat to medium and add the onion to the pot with a pinch of the remaining salt. Cook for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the garlic and rosemary and cook for 1 minute until fragrant.
  4. Pour in the dry white wine and bring to a lively simmer, scraping up any browned bits from the base. Simmer for 2 to 3 minutes to reduce slightly. Stir in the tomato passata.
  5. Return the chicken to the pot, nestling it into the sauce, and bring back to a gentle simmer. Cover and cook on low for 25 minutes, turning the chicken once halfway, until tender and cooked through. Taste the sauce and season with the remaining fine sea salt if needed.
  6. Stir in the black pitted olives and simmer, uncovered, for 3 to 5 minutes to warm through and slightly thicken the sauce. Rest off the heat for 5 minutes so the flavours settle. Serve with plenty of sauce and olives spooned over each portion.

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Recipe notes

Tips

  • Brown the chicken properly before simmering; the caramelised bits in the pot give the sauce its depth.
  • Keep the sauce at a gentle simmer rather than a rapid boil so the chicken stays juicy and the passata does not catch on the base.
  • If serving vulnerable groups, make sure the chicken is cooked until piping hot throughout with no pink at the bone.

Substitutions

  • Replace Dry White Wine with the same amount of water for an alcohol-free version; simmer it for an extra 2 minutes to concentrate the sauce.
  • Replace Fresh rosemary with 1 tsp dried rosemary, rubbed between your fingers before adding.

Storage

  • Refrigerate up to 3 days
  • Cool, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over low heat until piping hot, adding a splash of water if the sauce has thickened. Freeze for up to 2 months; defrost overnight in the fridge before reheating.

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Pollo alla Cacciatora (Chicken with Tomato and Olives)
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Recipe overview

  • Servings: 4 servings
  • Total time: 55min (20min active)
  • Difficulty: Medium
  • Cuisine: Italian
One pot Freezer friendly Kid friendly
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Equipment you'll need

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Dry White Wine

1 cup ≈ 240 ml
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Extra virgin olive oil

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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