1 chicken (1.2–1.5 kg) cut into pieces
2 tbsp extra virgin olive oil
1 onion
1 carrot
1 celery stalk
2 garlic cloves
1 sprig of fresh rosemary
1 glass (150 ml) Chianti red wine
400 g peeled tomatoes (or tomato passata)
Salt and freshly ground black pepper
A classic Tuscan chicken recipe, slowly braised with red wine, tomatoes, garlic, and rosemary. A rustic dish with deep, layered flavors tender meat, aromatic herbs, and a rich sauce that tells the story of the Italian countryside.
Heavy-bottomed casserole (cast iron or terracotta) 🍲 → Ensures even heat distribution for perfect searing and slow simmering. Its weight prevents sudden temperature drops when adding ingredients, giving the chicken a rich, deep flavor.
Sharp chef’s knife 🔪 → Critical for cutting the chicken into uniform pieces and chopping vegetables finely. Precision ensures even cooking and a balanced texture in the final dish.
Cutting board (preferably wooden) 🪵 → Provides a safe, stable surface for cutting chicken and vegetables while keeping the flavors intact.
Paper towels 🧻 → Essential for patting the chicken dry. Removing excess moisture allows the skin to sear properly, creating a golden, flavorful crust.
Wooden spoon or spatula 🥄 → Perfect for stirring the sauce gently without breaking the chicken pieces. Also helps in scraping the fond to incorporate deep flavors from searing.
Measuring cups and spoons ⚖️ → Accurate measurements of wine, tomatoes, and olive oil ensure the sauce achieves the right balance of acidity, sweetness, and richness.
Lid for casserole 🍽️ → Maintains gentle steam during simmering, keeping the chicken moist while allowing flavors to meld.
Small bowl or cup for wine 🍷 → Handy for deglazing, ensuring smooth incorporation of wine into the sauce without splattering.
Serving platter or dish 🥂 → For presenting the Chicken Cacciatore beautifully, garnished with fresh herbs.
1️⃣ Choosing the chicken 🐔
Select a free-range or farmhouse chicken weighing around 1.2–1.5 kg. Its firm flesh and natural fat are key to creating a sauce that’s both rich and flavorful. Imagine the rustic aroma of the countryside captured in every bite.
2️⃣ Preparing the base 🔪
Clean the chicken, removing any excess fat. Cut into medium pieces, then pat each piece dry with paper towels. This simple step is crucial: dry chicken sears perfectly, locking in juices and building a deep, golden crust.
3️⃣ Heating the pan 🍳
Warm your heavy-bottomed casserole with 2 tablespoons of extra virgin olive oil over medium-high heat. The oil should shimmer, ready to embrace the chicken in its first golden kiss.
4️⃣ Searing the chicken 🔥
Place the chicken pieces skin-side down. Let them brown undisturbed for several minutes, then turn to achieve a uniform, crispy, golden exterior. This searing is not just about color—it’s about building layers of flavor that will permeate the sauce. Remove and set aside.
5️⃣ Crafting the soffritto 🥕
In the same pan, gently sweat finely chopped onion, carrot, and celery for 5–6 minutes until they release a fragrant sweetness. Add crushed garlic and a sprig of rosemary, stirring to awaken the pan with aromatic magic.
6️⃣ Deglazing with wine 🍷
Pour in 150 ml of Tuscan red wine, such as Chianti or Sangiovese. Stir and let the alcohol evaporate completely. The wine deglazes the pan, lifting the caramelized bits from the bottom and enriching the sauce with depth and complexity.
7️⃣ Adding tomatoes 🍅
Incorporate 400 g of peeled, hand-crushed tomatoes or smooth passata. Season with salt and freshly cracked black pepper. The tomatoes will meld with the aromatics and wine, creating a luscious, velvety sauce.
8️⃣ Returning the chicken 🍗
Nestle the seared chicken back into the sauce, ensuring the pieces are partially submerged. Each piece will slowly absorb the flavors while maintaining its structure.
9️⃣ Simmering gently ⏲️
Cover with a lid and cook over low heat, around 90–95 °C inside the sauce, for 40–45 minutes. Stir occasionally with a wooden spoon, allowing the sauce to thicken naturally while keeping the chicken tender yet intact.
🔟 Finishing touches 🌿
If the sauce remains too thin, uncover during the final 10 minutes to reduce and intensify flavors. Remove the rosemary sprig, drizzle with a touch of extra virgin olive oil, and serve immediately. The result: a rustic, aromatic Chicken Cacciatore that captures the essence of Italian comfort cuisine.
Chicken skin: Don’t remove it before cooking; it adds flavor and richness.
Wine choice: Always use a good-quality wine that you’d also drink. Chianti gives earthy, fruity notes.
Herb balance: Rosemary is classic, but you can add a bay leaf or a few sage leaves for a deeper aroma.
Side dishes: Serve with polenta in winter or fresh Tuscan bread to soak up the sauce. In summer, try with roasted vegetables.
Storage: Keeps well refrigerated for 2–3 days. Reheat gently; the flavors improve the next day.
Chicken Cacciatore was born in the Tuscan and Umbrian countryside as a humble dish, prepared by farmers and hunters with whatever they had on hand: free-range chicken, wine, garlic, and aromatic herbs.
The earliest versions, without tomatoes, date back to before the 16th century. With the arrival of tomatoes in Europe, the recipe evolved into what we know today: colorful, fragrant, and succulent.
In 1533, Catherine de’ Medici moved to France and helped spread Tuscan culinary culture; some sources suggest that Chicken Cacciatore was among the dishes that inspired French cuisine at the time.
In the 20th century, Italian emigrants popularized the dish in the United States: it quickly became one of the most iconic Italian-American recipes, still beloved today in New York and Chicago restaurants.
A dish that has crossed centuries: from the Tuscan countryside to international tables, never losing its rustic soul.
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