There is no single version of Pollo alla Cacciatora in Italy. Move from one region to another and the ingredients and method can change, sometimes quite considerably. For this recipe, we are heading to Romagna, where Pollo alla cacciatora, known in the local dialect as Pol ala cazadôra, is recognized as a PAT (Prodotto Agroalimentare Tradizionale) of Emilia-Romagna.
Here, it starts with onion, slowly cooked with lard and olive oil, and chicken browned in the same casserole. Red wine is used to deglaze the pan, then the broken-up tomatoes go in and form the base in which the chicken continues to cook.
From here, what matters most is time. The chicken cooks slowly in the tomato until the meat is tender and the sauce has reduced enough to cling to the pieces.
Pollo alla Cacciatora: Romagna-Style Chicken with Tomato and Red Wine
Description
Free-range chicken browned and slowly cooked with onion, lard, red wine, and tomato, following the Romagna version recognized as a PAT of Emilia-Romagna.
Ingredients
Instructions
How to Make Pollo alla Cacciatora
-
Slice the onion 🧅
Peel the onion and slice it thinly. Finely chop the lard so that it melts easily during cooking.
-
Cook the onion 🥄
Heat the extra virgin olive oil in a large casserole and add the lard. Once it begins to melt, add the onion and cook gently until soft without letting it brown. Remove the onion from the casserole and set it aside.
-
Brown the chicken 🍗
Arrange the chicken pieces in the same casserole without overlapping them. Increase the heat slightly and brown them well, turning them so they colour evenly on all sides. If the casserole is not large enough, brown the chicken in two batches.
-
Return the onion and deglaze with the wine 🍷
Return the onion to the casserole with the chicken, season with salt and black pepper, then pour in the red wine. Increase the heat and, as the wine evaporates, scrape the bottom of the casserole with a wooden spoon to loosen the browned bits left from the chicken. Continue cooking until the strong smell of alcohol has disappeared.
-
Add the tomatoes 🍅
Break up the canned peeled tomatoes roughly and add them to the casserole along with their juices. Stir and bring the sauce to a gentle simmer.
-
Cook the chicken slowly 🥘
Reduce the heat, cover with the lid slightly ajar, and cook for about 40–50 minutes, turning the chicken pieces a couple of times. A free-range chicken with firmer meat may need longer: check the thigh with a fork and continue cooking if the meat still offers plenty of resistance. If the sauce becomes too dry in the meantime, add a little hot water at a time.
-
Reduce the sauce 🔥
Remove the lid for the final few minutes and let the tomato sauce reduce further if necessary. The chicken is ready when the meat is fully cooked and tender and the sauce has reduced enough to cling to the pieces.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 42g65%
- Saturated Fat 12g60%
- Sodium 500mg21%
- Total Carbohydrate 11g4%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 53g106%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cooking time can vary depending on the chicken. A free-range bird with particularly firm meat may need longer than the indicated 40–50 minutes. Check the thigh and continue cooking until the meat is tender.
The sauce should reduce gradually without drying out. If it becomes too dry before the chicken is ready, add a little hot water at a time. If it is still too loose towards the end, remove the lid and let it reduce for a few minutes.
