In Italian cuisine, “alla cacciatora” refers to a meal prepared “hunter-style”, a rustic style. In fact, it comes from the tradition of farmers and hunters, which was and is still based on the consumption of their own products they grow and produce. So many regions from the centre of Italy claim to have originated this dish, which really varies among them. For instance, some use tomato sauce, some not. We won’t tell you we are giving you the ‘national’ recipe, but of course we are giving you the Roman one, which we definitely believe, but don’t tell this to a Tuscan, is the most authentic.
1.5 kg (3.5 lbs) whole chicken with skin (you can also buy chicken pieces, bone in, skin on)
250 gr (8.8 oz) pitted green olives
2 medium-sized red onions
180 gr (6.3 oz) salted capers
½ cup of table white wine
3 rosemary sprigs
Mediterranean Sea Salt
Ground black pepper
Mise en place:
Finely chopped onions, capers and olives.
If using a whole chicken, cut into thighs, legs and breasts.
Heat a large sauté pan. Brown the chicken, and as soon as a golden patina is reached on both sides, add EVOO, finely chopped onions, capers, olives and rosemary sprigs. Stir it. Pour in the white wine and let it blend into the sauce. Once the alcoholic part has been reduced, season with salt and ground black pepper, stir and then cook over medium heat for about 15 minutes.
This dish perfectly pairs with Chianti DOCG.