Italian Meat & Fish Recipes


Chicken cacciatora can be cooked with white wine, tomato sauce, white wine, red wine, vinegar or broth.

It is a recipe born in the countryside, and as such takes advantage of the few seasonal ingredients that are easily available.


Aromatic herbs, garlic or onion, to give the basic aromas, sometimes accompanied by carrots and celery, as in the most classic soffritti.

Depending on the region, oil, butter or lard will be used to cook the chicken.

The season instead will influence the other ingredients accompanying the meat, from ripe tomatoes in late summer, to mushrooms, to olives.



Yield: Serves 4 to 5
  • 2.20 lb chicken pieces with skin
  • 1 small onion
  • 1 small  carrot
  • 1 stick celery
  • 1 can peeled tomatoes
  • red wine as needed
  • 2 to 3 sprigs of rosemary
  • 1/4 cup pitted black olives
  • 4 tbsp extra virgin olive oil
  • salt and black pepper to taste
  • finely chopped parsley as needed
1. Chop the onion, carrot and celery into fine pieces.

2. Heat the extra virgin olive oil in a medium pot. Once hot, sear the chicken pieces with the skin side down. Sear on both sides until light golden brown.



3. Add the chopped carrot, celery and onion. Cook for about 5 to 10 minutes.
4. Add the rosemary and wine. Cook for 2 to 3 minutes.
5. Next add the peeled tomatoes. Press the tomatoes with the back of a wooden spoon. Cover and cook on low heat for 25 to 30 minutes.
6. After 30 minutes uncover and increase the heat to medium flame. At this stage add in the olives.
7. Cook until the liquid is reduced and the stew attains the desired consistency. Garnish with parsley and serve hot.
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