Chicken cacciatore
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Serves:     people
Notes from Anna
  • Alla cacciatora’ means chicken cooked ‘hunter’s style’. This version predates the arrival of the tomato in Italian cuisine and simply uses garlic, parsley, onions and red wine or vinegar.
  • It looks after itself for the last 30 minutes so lives up to 'quick and easy' billing.
  • Take any leftover chicken off the bone and use it as a tasty sandwich filling, with tomatoes and lettuce, the next day. Or eat leftovers hot with crusty bread and steamed vegetables.


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  1. Peel and finely dice the onion. Peel and crush the garlic. Wash and chop the celery and parsley.
  2. Rinse the chicken under the tap and pat it dry with kitchen paper.
  3. Heat 1 tablespoon of oil in a large saucepan. After 1 minute add the chicken joints. Turn the heat up and fry them for about 10 minutes until they are nicely browned all over. This part is important to the end result!
  4. Lift the chicken out of the pan and discard the oil. Getting rid of the meat fats makes this a lighter dish.
  5. Add the remaining oil to the pan together with the onion , garlic, parsley and celery and a pinch of salt. Cook for about 5 - 6 minutes until soft, stirring frequently
  6. Put the chicken back and continue cooking for another 2 minutes.
  7. Pour the wine over the chicken and let it bubble away for a couple of minutes.
  8. Add the bay leaf, turn the heat down, cover the saucepan with a lid and continue cooking for a further 30 minutes. Check regularly to make sure the sauce is not drying up and add a drop of warm water if necessary.
  9. Season the chicken joints with a generous grind of black pepper and some extra chopped parsley if you like.

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