Go Back
–+ servings
Gennaro Contaldo

Pollo alla Cacciatora

Print Recipe Pin Recipe
Servings: 4 serves
Ingredients Method

Ingredients
  

  • 750 g/1lb 10oz chicken thighs and drumsticks
  • salt and freshly ground black pepper
  • 3 tbsp extra virgin olive oil
  • 1 large onion finely sliced
  • 1 garlic clove crushed and left whole
  • 1 small red chilli sliced
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • a handful of parsley roughly chopped
  • 2 bay leaves
  • 4 sage leaves
  • 125 ml/4fl oz/½ cup dry white wine
  • 1½ tbsp tomato purée paste, dissolved in 3 tbsp lukewarm water
  • 175 g/6oz cherry tomatoes halved

Method
 

  1. Rub the chicken pieces all over with salt and pepper. Heat the olive oil in a large saucepan, add the chicken and seal well all over.
  2. Add the onion, garlic, chilli and herbs and cook for a couple of minutes on a medium heat. Add the wine, increase the heat and allow the wine to evaporate slightly. Add the diluted tomato purée, then stir in the cherry tomatoes. Reduce the heat to low, cover with a lid and cook gently for 1¼ hours, until the chicken is cooked through; the flesh should come away from the bone and there should be no sign of pink when you pierce the thickest part. Serve hot.
  3. For a slow cooker
  4. Heat the oil in a large deep frying pan and cook the chicken as above. Continue as above, add the tomatoes, plus 300ml/10fl oz/1¼ cups chicken stock. Bring to the boil, then transfer to a large slow cooker pot. Cover and cook on Low for 7–8 hours or until there are no pink juices when the chicken is pierced with a small knife.

Tried this recipe?

Let us know how it was!