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Pollo a la cazadora (pollo a la cacciatora)
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Chicken Cacciatora (Pollo alla Cacciatora)

Chicken Cacciatora with a splash of vinegar and black olives for an authentic Italian dish, easy and full of flavor.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Primer plato
Cuisine: Italiana
Keyword: balanced, deep, flavour
Servings: 2
Calories: 350kcal
Author: Mia Mattarello

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.