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Pollo alla cacciatora, also known as chicken cacciatore, is a classic Italian dish that has become popular in many parts of the world. The dish is known for its rich and hearty flavor, with tender chicken cooked in a savory tomato-based sauce with vegetables and herbs. While there are many variations of the recipe, the basic ingredients and cooking method remain consistent. In this article, we will explore the history and origins of Pollo alla cacciatora, as well as provide a step-by-step guide on how to make this delicious and satisfying dish at home. Whether you are a seasoned cook or just starting out, this recipe is sure to impress your family and friends with its authentic Italian flavors.

Chicken cacciatore

This article is about Pollo alla cacciatora, also known as chicken cacciatore, a classic Italian dish that has gained popularity worldwide. The article explores the history and origins of the dish and provides a step-by-step guide on how to make it at home. The dish is known for its rich and hearty flavor, with tender chicken cooked in a savory tomato-based sauce with vegetables and herbs. Whether you are an experienced cook or a beginner, this recipe is sure to impress with its authentic Italian flavors.
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 500 g chicken fillet
  • 200 ml pureed tomatoes
  • 3 tbsp flour
  • as needed oil
  • 1-2 cloves of garlic
  • as needed salt, black pepper, dry basil
  • 1 small onion

Instructions
 

  • Cut the chicken fillet into small pieces.
  • Dip each piece in flour to coat evenly.
  • Heat some oil in a frying pan and add the chopped onion. Fry for 1 minute until slightly softened.Pour in the pureed tomato and add chopped cherry tomatoes. Cook for 3 minutes, stirring occasionally.
  • Add the chicken pieces to the pan and cook for 12 minutes, or until the chicken is cooked through and no longer pink inside.Season with salt and black pepper to taste.Finish by adding some fresh basil leaves, chopped or torn, and stir through the sauce before serving.
Keyword chicken, italian

History of chicken cacciatore

The history of Pollo alla cacciatora, or chicken cacciatore, is somewhat unclear, as the dish has been prepared in various regions of Italy for centuries. The term “cacciatore” translates to “hunter” in Italian, suggesting that the dish may have been originally created as a hearty meal for hunters on the go. The dish typically includes chicken that has been seared and then braised in a tomato-based sauce with onions, garlic, bell peppers, and herbs such as oregano and basil. The specific ingredients and cooking methods may vary depending on the region and the family recipe, but the overall result is a flavorful and satisfying meal that has become a beloved Italian classic. Chicken cacciatore has since become popular worldwide and has been adapted in many different ways to suit different tastes and dietary preferences.

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Cover and recipe photos by @sundaycooking

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