Step 1 of 4
Pollo alla cacciatora
Season the chicken. Brown it skin side down in the oil over medium-high heat until deep golden, then turn and brown the other side. Pour off most of the fat.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pollo alla cacciatora take?
1 hr 15 min all in — 15 min prep, 1 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Dairy-free, Gluten-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Dutch oven, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Tomato → A splash of red wine vinegar and anchovy. The Roman 'in bianco' version, sharp and herby.
Any tips from this recipe?
Dry the chicken well before browning, or it will steam. It tastes even better reheated the next day.
Can I prepare this ahead?
It tastes even better reheated the next day.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.