Chicken cacciatora is a typical dish of the Italian cuisine which comes from the peasant tradition of our country.

There are many Italian regions that claim paternity, especially those of Central Italy, where this recipe is best known and appreciated. It has admirers in fact especially in Tuscany, Marche and Umbria, where it is cooked with different local variations but with some fixed points, that is, the use of red wine to blend and aromatic herbs such as rosemary.


But why is this chicken called “alla cacciatora”?

Most probably “alla cacciatora” refers to the combination of garlic and rosemary which is used for all the dishes bearing this name, as well as in the case of rabbit “alla cacciatora”.

And which are then the same elements that hunters once used to season their prey at the moment of their capture.





  • 1 kg 35 oz) of chicken
  • 80 grams (2.80 oz) of black olives
  • 400 grams (14 oz) of cherry tomatoes
  • One carrot
  • One garlic clove
  • One glass of red wine
  • One celery stalk
  • Salt to taste
  • A sprig of rosemary
  • Pepper to taste
  • 30 grams (1 oz) of anchovies
  • 4 bay leaves
  • Extra virgin olive oil



Wash the carrot and celery under running water and chop them coarsely.
Take a frying pan and put the extra-virgin olive oil in it and heat it well.
Then add the chopped garlic and the bay leaves.
At this point, add the anchovies, deprived of their dipping liquid, and fry them well in the pan with the help of a wooden spoon.
Once the fried carrot, celery and anchovies are ready, add the previously washed and cleaned chicken pieces and let them brown in the pan for a few minutes.
Turn the chicken pieces every now and then with a ladle to ensure that they are cooked evenly and add the black olives to the pan.
Leave the chicken to gain flavor and then douse it with red wine, which should be completely evaporated.
Wash the cherry tomatoes under cold running water and cut them in half and put them together with the chicken.
Add the rosemary as well.
Season with salt and pepper.
Continue cooking the chicken cacciatore for half an hour over a very low flame so that the chicken will be very tender once it is cooked.



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