Pollo alla Cacciatora (Chicken Braised with Tomato, Red Wine and Olives)
Why this recipe works
- Layered sauce: Browning the chicken, cooking down the mushrooms and reducing the wine build a deep savoury base before the tomatoes are added.
- Classic braising method: A gentle simmer keeps the chicken thighs tender while allowing the tomato and wine sauce to concentrate around the meat.
- Hearty and satisfying: Bone-in chicken, olives, mushrooms and rosemary give the dish the robust character expected from a rustic Italian braise.
Get the most out of this recipe
Ingredient notes
- Use bone-in thighs: Bone-in, skin-on chicken thighs suit this style of braise because they stay juicy and add depth to the sauce.
- Choose a suitable wine: Use a dry red wine with enough character to reduce well, as its flavour becomes concentrated in the sauce.
- Season after the olives: Green olives bring their own saltiness, so taste the sauce near the end before adding more salt.
Common mistakes
- Do not crowd the chicken: Brown the thighs in batches if needed; overcrowding traps steam and prevents the skin from colouring properly.
- Reduce the wine properly: Let the wine simmer until it has reduced and lost its raw alcohol aroma before adding the tomatoes.
- Keep the braise gentle: A low, steady simmer helps the chicken become tender without drying out or causing the sauce to catch.
Make-ahead tips
- Good for cooking ahead: The sauce develops well after resting, making this a strong make-ahead dinner.
- Reheat gently: Warm slowly on the hob over low heat, adding a splash of water if the sauce has thickened too much.
- Freezes well: Cool completely before freezing, then defrost overnight in the fridge and reheat until piping hot.
Authenticity notes
- Hunter-style braise: Alla cacciatora refers to a rustic Italian style of cooking meat with aromatics, wine and tomatoes or other savoury additions.
- Wine variations are common: Red wine gives a richer sauce, while dry white wine makes the dish lighter and brighter.
- Built for generous serving: This is the kind of braise that is best served with something plain and absorbent, such as polenta, potatoes or crusty bread.
Equipment you'll need
Ingredients
Instructions
- Pat the chicken thighs dry, then season all over with the fine sea salt and crush the black peppercorns over the top. Slice the onion, slice the mushrooms, and thinly slice the garlic. Strip the rosemary leaves from the sprigs and lightly bruise them with the side of a knife.
- Heat the extra virgin olive oil in a Dutch oven over medium-high heat. Brown the chicken thighs skin-side down until the skin is deep golden, then turn and brown the other side; do this in batches if needed so the pan is not crowded. Transfer the chicken to a plate.
- Lower the heat to medium and add the onion to the pot, scraping up any browned bits as it softens. Add the mushrooms and cook until they give up their liquid and start to take on colour. Stir in the garlic and rosemary and cook for 1 minute until fragrant.
- Pour in the red wine and bring to a lively simmer, scraping the base of the pot well. Simmer for 5 to 7 minutes until the wine has reduced by about half and the alcohol smell has cooked off.
- Roughly chop the plum tomatoes, then add them to the pot along with any juices. Bring to a gentle simmer, then nestle the chicken thighs back into the sauce, skin-side up. Part-cover and simmer on low for 40 to 45 minutes, turning the chicken once halfway through, until the meat is tender and pulling from the bone.
- Stir in the green pitted olives and simmer uncovered for 8 to 10 minutes until the sauce is glossy and slightly thickened. Taste and adjust seasoning with a little more fine sea salt and crushed black peppercorns if needed. Serve the chicken with plenty of sauce spooned over the top.
Recipe notes
Tips
- For the best flavour, brown the chicken well and do not rush the reduction of the red wine; both steps build the sauce.
- Keep the simmer very gentle so the chicken stays juicy and the sauce reduces without catching on the base of the pot.
Substitutions
- Replace Fresh rosemary with Fresh thyme for a softer, more floral herb note.
- Replace Red wine with Dry white wine for a lighter, brighter sauce.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the hob over low heat with a splash of water if needed, until piping hot. Freeze for up to 3 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (25min active)
- Difficulty: Medium
- Cuisine: Italian
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