There are recipes that turn simple ingredients into genuine delicacies. The Chicken Cacciatore is one of those rustic hunter’s dishes cooked outdoors. My version adds black olives and a splash of vinegar that, I assure you, gives the stew a truly deep and authentic flavor.
Watch the video with all the steps
Below you can see the video with all the steps to prepare Chicken Cacciatore in the easiest way. And if you haven’t yet, I invite you to subscribe to my YouTube channel to never miss a recipe. Don’t forget to follow me on Instagram! (video in Spanish with Google’s auto English subtitles)
Main Ingredients
Serves 2
⏱ Prep Time: 10 min
⏱ Cook Time: 15 min
- 750 g chicken (thighs and drumsticks with skin and bone)
- 2 sprigs fresh rosemary
- 2 garlic cloves
- A handful of black olives
- 35 ml white vinegar
- 50 ml extra virgin olive oil
- Salt and black pepper to taste
Remember:
At the end of the article you’ll find the full recipe card with detailed prep and cook times.
How to Prepare Chicken Cacciatore
Brown the chicken
First, heat a generous amount of extra virgin olive oil in the pan. When it’s hot, add the chicken pieces without salting them beforehand. Season with salt and pepper and brown on all sides. Tip: if using free-range chicken, cover the pan to cook in its own steam; otherwise, leave it uncovered to evaporate excess liquid.
Make the garlic & rosemary paste
Meanwhile, peel two garlic cloves and remove the central germ. Place them in a mortar with a handful of chopped fresh rosemary. Pound vigorously: remember, this is a “rustic hunter” dish.
Add the vinegar
Once the paste is smooth, stir in 35 ml of white vinegar and, if you like, a chili pepper. Mix and pour this concoction into the pan. Cook for a few minutes until the sharpness of the vinegar evaporates.
Finish with olives
Just before serving, stir in the black olives and let them heat through for one more minute. Ready to plate!
Tips from La Ragazza col mattarello
1. Free-range vs. standard chicken
Free-range chicken takes longer to brown and releases less liquid. Cover it to steam. Standard chicken, left uncovered, will crisp more.
2. Finely chop the rosemary
Chopping rosemary before pounding helps release more oils and melds better with garlic.
3. The power of vinegar
Vinegar is the “secret ingredient” that adds depth. Try apple cider vinegar for a milder contrast or white vinegar for a sharper kick.
4. Add olives at the last minute
Adding olives near the end preserves their texture and color, offering a delightful salty counterpoint.
Frequently Asked Questions
Can I use other chicken parts?
You can use drumsticks, wings, or bone-in breast. Adjust cooking time based on thickness.
Can I substitute white vinegar?
Yes, apple cider vinegar or a white balsamic can add different flavor notes. Use your preference.
Can I make this ahead of time?
Yes, it keeps well in the fridge for 2–3 days. Reheat gently to maintain juiciness.
What type of olives work best?
Pitted black olives offer a mild flavor and meaty texture. Avoid overly salty varieties.
What to serve with Chicken Cacciatore?
Rustic bread, roasted potatoes, or a light mashed potato make perfect accompaniments.
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The card
Chicken Cacciatora (Pollo alla Cacciatora)
Ingredients
- 750 g chicken thighs and drumsticks with skin and bone
- 50 ml extra virgin olive oil
- 2 sprigs fresh rosemary
- 2 garlic cloves
- A handful of black olives
- 35 ml white vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Pour the oil into the pan and heat.
- Brown the chicken with salt and pepper; cover or uncover depending on chicken type.
- Peel and clean the garlic; chop the rosemary and pound both in a mortar.
- Add vinegar to the paste and mix; add to the pan.
- Just before plating, add the olives and heat for 1 min.
- Serve hot.
Video
Notes
- For free-range chicken: cover to cook in its steam.
- Finely chop the rosemary for better integration.
- Adjust the acidity by changing the type of vinegar.
