Pollo alla Cacciatora

Chicken Cacciatora


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Chicken cooked with tomatoes is a real classic among the best-loved Italian dishes. There are dozens of versions of the recipe for ‘hunter’s chicken’, but this is the original one from Campania, flavoured with porcini mushrooms, wine and juniper berries. The variations on the basic recipe are very wide indeed. For some cooks this dish is just a plain chicken stewed in tomatoes with a little wine; others add olives or prawns, and some use completely different ingredients altogether. Try out several for yourself and see which you prefer.


  • 50 g/2 oz dried porcini mushrooms, soaked in hot water for about 20 minutes
  • 90 ml/6 tbsp olive oil
  • 1 small carrot, chopped
  • 1 celery stick, chopped
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1.2 kg/2 ½ lb chicken joints
  • 1 bay leaf
  • 5 juniper berries
  • 175 ml/6 fl oz/¾ cup dry white wine
  • 450 g/1 lb tomatoes, or 600 g/1 lb 6 oz canned
  • 750 ml/1 ¼ pints/3 cups chicken stock
  • 15 ml/1 tbsp chopped fresh flat leaf parsley
  • sea salt and ground black pepper


  1. Drain and chop the soaked porcini mushrooms. Set aside. Heat the oil in a large pan and gently sauté the carrot, celery, onion and garlic for 15-20 minutes, or until tender, but not crisp.

  2. Add the chicken, salt and pepper, bay leaf and juniper berries, and allow the chicken to brown over a high heat.
  3. Add the wine, cook until it has evaporated, then add the mushrooms, tomatoes and stock.

  4. Half-cover with a lid, then simmer for 45 minutes over a medium heat. When cooked through, remove from the heat, add the chopped parsley and arrange on a warm platter to serve.