Chicken ‘alla cacciatora’, a traditional Tuscan recipe to change your weekly menu

When we lack ideas, it’s a good opportunity to go to the cookbook of other cuisines to find inspiration.

This hunter-style chicken is a traditional Tuscan Italian recipe that preserves the most authentic flavors of ancient stews. Rosemary, sage and laurel will give it a very special Mediterranean touch.

Let the chicken cook together with the vegetables and wine for a flavorful sauce, and don’t forget to add some black olives to make it even more irresistible.

Chicken alla cacciatora


1 chicken cut into four parts, about 1500 gr

1 onion

1 celery stick

1 large carrot



2 bay leaves

1 clove of garlic

400 g of peeled tomatoes

80 g of pitted black olives

1 glass of red wine

1 chili pepper

vegetable soup or water

extra virgin olive oil


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Chicken 'alla cacciatora' ingredients

Ingredients for chicken alla cacciatora

Anna Casanova

Step by step preparation

1. Wash, peel and cut Cut the onion into small squares. Wash and remove the strings from the celery and also cut it into the same size as the carrot. Peel and chop the onion in the same way.

2. In a frying pan vegetables in plenty of oil for a few minutes.
Add sage, rosemary, bay leaf, minced garlic clove, and sliced ​​chili pepper. Fry for a few minutes.

3. Add the chicken lightly coat with salt and fry on all sides. Once ready, add the glass of red wine and let the alcohol evaporate.
Add the black olives, the peeled tomato and cook for a few minutes. Cover it with vegetable juice or water and let it boil for about 30-40 minutes.

4. Serve topped with more fresh sage or parsley.

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