Chicken alla cacciatore (hunter style) is a rustic stew from Italian cuisine that combines chicken with a sauce of tomato, olives, capers and aromatic herbs. Originating in rural Italy, it is a simple dish that develops a surprising depth of flavor.
Italian
Chicken alla cacciatore with olives and capers
Italian chicken alla cacciatore with tomato, olives, capers and herbs. Aromatic Mediterranean stew, juicy and full of flavor.
- Italy
- Main course
- Light
- High protein
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 40 g
- Fiber 3 g
- Carbohydrates 10 g
- Fat 18 g
- Sodium 580 mg
Story behind the dish
Preparation
Chicken alla cacciatore with olives and capers is a preparation from Italy with easy difficulty. Reserve about 65 minutes in total (15 for mise en place and preparation, 50 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 chopped chicken (1.2 kg).
- Have ready: 400 g of crushed tomato.
- Have ready: 100 g black olives.
- Have ready: 2 tablespoons of capers.
- Have ready: 1 chopped onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Season the chicken with salt and pepper; brown it in hot oil on all sides
Season the chicken with salt and pepper; Brown it in hot oil on all sides. Booking. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Sauté onion and garlic in the same oil for 8 min
Sauté onion and garlic in the same oil for 8 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the red wine and let it evaporate for 3 min.
Add the red wine and let it evaporate for 3 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the tomato
Add the tomato, aromatic herbs and boil for 5 min. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
-
Return chicken to pot; Cook covered for 35 minutes over low heat
Return chicken to pot; Cook covered for 35 minutes over low heat. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add olives and capers; cook 10 more minutes
Add olives and capers; cook 10 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve with polenta
Serve with polenta, fresh pasta or rustic bread. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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