Pollo Alla Cacciatora


Pollo Alla Cacciatora 3, Hunter-Style Chicken 3. I went back to the La Cucina The Regional Cooking of Italy for tonight’s dinner. This version is from Toscana. And I made a couple of changes so this is my version of the recipe.


2 tbsp. extra-virgin olive oil
2 medium onions, chopped3 split chicken breasts, bone-in
1/2 cup white wine
1 28 oz can plum tomatoes

Salt and Crushed Red Pepper flakes


Heat the olive oil in a pan and cook the onions. Add the chicken breasts and brown, adding salt and crushed red pepper. When the chicken begins taking on color, pour in the whine and the tomatoes. Cook at low heat to reduce the sauce and cook the chicken through. Serve hot.

My choice out of the three versions I have made of this recipe is… Number 1!


About butiamlucia123

I am a graphic/web designer. When not at work I love being in the kitchen. It brings back good memories of all the great cooks in my family who are no longer with us. Sometimes when my husband comes home he will say our house smells like an Italian restaurant. I know of no greater compliment.
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2 Responses to Pollo Alla Cacciatora

  1. Velva says:

    So Italian, so good.


  2. VE says:

    I guess my version of this dish is more Sicilian influenced- a more “saucy” tomato sauce and mom's always had sweet peppers in it. That's what I like about Italian cooking- there are thousands of variations on everything (and they're all good!)

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