The Tuscan cacciatora differs from the Neapolitan version by its use of red wine, wild rosemary and olive oil from the Chianti area. This stew was born among the cacciatori, Tuscan hunters who cooked the chicken with herbs and wine from the region after the hunt. The tradition dates back to the Florentine Renaissance, when rural families prepared this dish in wood-burning stoves.
Italian
Pollo Cacciatora alla Toscana
Chicken cacciatora alla toscana with red wine, rosemary, cherry tomatoes and mushrooms.
- Italy
- Main course
- Light
- High protein
- medium
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 395 kcal
- Protein 34 g
- Fiber 2 g
- Carbohydrates 9 g
- Fat 22 g
- Sodium 580 mg
Story behind the dish
Preparation
Chicken Cacciatora alla Toscana is a preparation from Italy with medium difficulty. Reserve about 70 minutes in total (20 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 1.5 kg chopped chicken.
- Have ready: 400 g of cherry tomatoes.
- Have ready: 200 g of whole mushrooms.
- Have ready: 150 ml of Tuscan red wine.
- Have ready: 2 sliced carrots.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Generously salt and pepper the chicken pieces and brown them in oil…
Generously salt and pepper the chicken pieces and brown them in olive oil over high heat until they are well caramelized on all sides, set aside.
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In the same pot
In the same saucepan, sauté the onion, carrot and garlic over medium heat for 8 minutes until tender.
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Deglaze with red wine
Deglaze with the red wine, scrape the bottom and let the alcohol evaporate for 3 minutes.
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Add the cherry tomatoes cut in half
Add the halved cherry tomatoes, mushrooms, rosemary and bay leaves.
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Return the chicken
Return the chicken, add broth until partially covered and cook covered over low heat for 40 minutes.
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Remove the lid for the last 10 minutes so that the sauce reduces and…
Remove the lid for the last 10 minutes so that the sauce reduces and concentrates flavors.
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Serve in the same casserole with fresh parsley and a drizzle of olive oil…
Serve in the same casserole with fresh parsley and a drizzle of raw olive oil.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with black olives and capers in the Livorno style.
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