Cacciatora Chicken is an italian easy and tasty dish. I make it often, even when I have guests at home. I call it ‘a dish you make yourself’ because after browning a clove of garlic in oil, you just put the chicken legs in with the sage and rosemary and let them cook over a medium-low flame. In the meantime I set about preparing the table and the last things.

When I see that the sauce (they will also have released their water) has reduced, I add the chopped tomatoes, olives, capers and wine. I adjust the salt, cover the pan, set the flame very low and let them make themselves! In short, it is a very tasty dish and there is no time that the lady on duty doesn’t ask me for the recipe!!! Moreover, I always put plenty of oil so that I should have the sauce for the next day’s tagliatelle. I say ‘should’ because invariably everyone takes the sauce to make a scarpetta ( when you clean your plate with a piece of bread!) and the next day’s noodles stay dry!!! But it is equally satisfying to see that they enjoyed my cacciatora chicken!!!

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Ingredients of Cacciatora Cicken

over chicken thighs (1 per person plus 3 for the pan because there’s always someone coming back!)

1 clove of garlic

e.v.o. oil

3 fresh tomatoes (in bunches)

rosemary sprig

3 sage leaves

sliced green olives (don’t use the whole package!)

a handful of capers

Castelli Romani white wine

salt to taste

Steps

It’s a really simple dish to make: just a few steps and you’ll enjoy deliciousness! I explain how to make it in the video! 😀

Brown the garlic in oil. Add the chicken, then capers, olives and slices of fresh tomatoes. Cook everything over a low flame. A nice sauce should come out. Then add a few sprigs of rosemary and salt to taste. Cook the chicken well on both sides. The dish is ready when the tomato slices are soft. Enjoy!

If you have guests, serve it in a nice dish; you will look great! 😀

What is cacciatora?

Cacciatora means ‘hunter’s way’. So pollo alla cacciatora (cacciatora chicken) is so called because it is made with garlic and rosemary; two ingredients that are the basis of many Italian dishes. It is said that hunters always carried rosemary and garlic with them precisely to season their prey.