Pollo alla cacciatora

Chef Dara Klein brings traditional Italian flair to the table with this classic pollo alla cacciatora recipe. Bone-in chicken thighs are slowly braised in a fragrant soffritto with white wine, tomatoes, rosemary, and green olives for depth of flavor. Paired with a crisp, bitter chicory salad dressed in honey mustard vinaigrette and crusty bread, this hunter-style chicken stew makes a rich, satisfying feast.

This hunter-style chicken stew offers rich lean protein from chicken thighs, essential heart-healthy fats from olives and extra virgin olive oil, and abundant fiber and antioxidants from fresh bitter chicory leaves and soffritto vegetables. The balanced combination lands at a healthy B score.

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Ingredients

How the Timings Work

• Stage 1 (Sear & Soffritto): Crisp skin-on chicken thighs in the large ovenproof casserole dish for 10-15 minutes, then sweat aromatics and herbs over medium heat for 30 minutes.
• Stage 2 (Braise in oven): Assemble liquids and olives, seal pan, and braise in a preheated 150C Fan oven for 1 hour until internal temperature reaches 74C.
• Stage 3 (Resting & Dressing): Rest chicken in pot for 30 minutes to absorb flavor while whisking dressing in a large mixing bowl using a balloon whisk.
• Stage 4 (Salad & Serve): Toast almonds in a frying pan, chop bitter leaves, toss salad with dressing, and serve warm stew alongside crusty bread.

Method

Stage 1: Crisp Chicken and Slow Soffritto (45 mins)

1. Crisp chicken thighs. Take 8 chicken thighs out of the fridge and season all over with salt. Heat 1 tbsp chicken fat or extra virgin olive oil in a large ovenproof casserole dish over medium-low heat. Place chicken skin-side down and cook untouched for 10 minutes until deep golden and crisp. Turn pieces over and cook for 3 to 4 minutes until lightly browned, then transfer to a plate.
2. Preheat oven and bundle herbs. Preheat your oven to 170C/150C Fan/Gas 3. Tie 6 rosemary sprigs, 6 thyme sprigs, and 3 bay leaves into a neat herb bundle using kitchen string.
3. Sweat soffritto base. Add 2 finely chopped celery sticks, 1 finely chopped onion, 1 finely chopped carrot, 1 thinly sliced garlic clove, 1 anchovy fillet, and the herb bundle to the fat remaining in the dish. Add a pinch of salt and a splash of white wine to scrape up any tasty browned bits from the bottom. Cook over medium heat for 30 minutes, stirring occasionally, until vegetables turn sweet and very soft.

Stage 2: Braising in White Wine Sauce (1 hour 05 mins)

1. Combine liquid and braise. Remove casserole dish from heat. Stir in 500ml chicken stock, 150ml white wine, 100ml passata, 200g green olives, and 2 tsp capers. Return the browned chicken thighs to the dish, nestling them skin-side up into the aromatic sauce.
2. Seal and bake. Lay a circle of baking paper over the top of the stew, then cover the pan tightly with two layers of foil. Bake on the middle oven shelf for 1 hour. Insert a digital meat thermometer into the thickest part of the thigh (avoiding bone) to confirm it reads at least 74C.

Stage 3: Resting Chicken and Mixing Salad Vinaigrette (30 mins)

1. Rest and skim gravy. Remove stew from oven and let chicken rest in its cooking liquid uncovered for at least 30 minutes. Use a large spoon to skim off excess oil that rises to the surface – this creates a silky, well-balanced sauce.
2. Emulsify salad dressing. In a large mixing bowl, combine ¼ chopped shallot, 2 tbsp vinegar, ½ tbsp honey, ½ tbsp lemon juice, ½ tsp Dijon mustard, and a pinch of salt. Using a balloon whisk, slowly pour in 4 tbsp extra virgin olive oil while whisking constantly until light and emulsified.

Stage 4: Assembling Salad and Serving (10 mins)

1. Toast nuts and build salad. Toast 75g almonds in a dry frying pan over medium heat for 3 to 4 minutes until fragrant. Combine chopped red chicory, yellow chicory, radicchio, rocket, sliced green apple, and toasted almonds in a large bowl. Drizzle with 2 tablespoons of dressing and toss gently right before serving.
2. Plate and serve. Dish warm cacciatore chicken thighs into shallow bowls with spooned sauce, serving alongside crisp bitter leaf salad and warm crusty bread.

Techniques for Success

1. Rendering Fat for Golden Chicken Skin

Cooking chicken skin-side down slowly over medium-low heat allows fat to melt while turning skin deeply brown and crisp before liquid braising.

• Failure if done wrong: High heat burns skin before rendering fat, leaving underlying skin rubbery and stew greasy.
• Step-by-step checks: Start in medium-low fat. Leave chicken undisturbed for 10 full minutes until skin releases naturally from pan.
• Visual/physical signs of success: Deep golden brown skin that releases easily with tongs without sticking.
• Finished result profile: Crispy, caramelised chicken skin that adds rich depth to sauce.

2. Slow Soffritto Caramelisation

Cooking diced carrots, celery, and onions for 30 full minutes breaks down vegetable cell walls, creating a rich sweet foundation that balances wine acidity.

• Failure if done wrong: Rushing soffritto leaves crunchy, raw vegetable bits and sharp acidic stew base.
• Step-by-step checks: Sweat on low heat with salt and wine splash. Stir regularly so soffritto melts without scorching.
• Visual/physical signs of success: Soft, translucent aromatics reduced into a jammy pan mixture.
• Finished result profile: Naturally sweet, velvety stew gravy with seamless flavor integration.

3. Tight Double-Foil Pan Seal

Combining baking paper with tightly wrapped double foil traps steam completely inside the dish, maintaining gentle moist heat around meat.

• Failure if done wrong: Steam escapes, causing braising liquid to evaporate and drying out chicken thighs.
• Step-by-step checks: Press paper onto liquid surface. Crimp double-layer foil firmly around pan rims before baking.
• Visual/physical signs of success: Liquid stays level during baking and meat tenderises without scorching.
• Finished result profile: Succulent, tender chicken that easily pulls apart with a fork.

Tips and Swaps

• Get ahead: Prepare the cacciatore sauce and braise chicken 1 day ahead. Reheat gently on stove top – the flavors improve overnight as ingredients meld.
• Swaps: Replace white wine with dry vermouth, or substitute skin-on chicken drumsticks for thighs if preferred.
• Vegetarians: Swap chicken thighs for thick king oyster mushroom steaks and use vegetable stock for a rich plant-based cacciatore.
• Leftovers: Store leftover braised chicken in sealed container in fridge for up to 3 days. Reheat gently in a covered pan over medium heat with a splash of stock until hot throughout.

Wine Pairing

Recommended by Olly Smith:

Finest Langhe Nebbiolo, Italy, 2025 — Tesco, £12

Olly Smith selects an authentic Italian Nebbiolo to match this rustic cacciatore chicken recipe. The wine’s vibrant red cherry acidity, subtle floral aromatics, and fine tannins cut effortlessly through white wine tomato gravy and rich chicken skin while complementing green olive saltiness.

Here are equally good alternatives that pair beautifully with this dish:

Tesco Finest Chianti Classico — Tesco, £9.50
A brilliant budget Tuscan option packing tart red cherry and herbal notes that match tomato passata and rosemary braising flavors.

M&S Collection Valpolicella Ripasso — Marks & Spencer, £13.50
This mid-priced Venetian red brings velvet texture and dark plum notes to balance bitter chicory and savory olive notes.

Barolo Vigneti Luigi Scavino — Waitrose, £24.00
A classic premium Piedmont red featuring complex truffle, leather, and dried rose aromas ideal for slow-cooked braised dishes.

* Prices checked October 2026 and may vary. The alternatives are our suggestions, not necessarily wines recommended by Olly Smith.

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