Pollo alla Cacciatore recipe

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Ingredients

12 green olives, pitted
1 stalk celery, chopped
2 onions, sliced
½ cup water
2 teaspoons white sugar
1 tablespoon extra-virgin olive oil
1 (2 pound) whole chicken, cut into pieces
4 ripe tomatoes, diced
1 bunch fresh basil, chopped
1 lemon, juiced
2 tablespoons capers
salt and ground black pepper to taste
¼ cup extra-virgin olive oil, or to taste
5 potatoes, peeled and cubed

Nutrition Info

341.5 calories
carbohydrate: 34.6 g
cholesterol: 30.7 mg
fat: 17 g
fiber: 5.8 g
protein: 15.1 g
saturatedFat: 3.3 g
servingSize: -
sodium: 271.3 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a small pot of water to a boil. Add olives and celery, simmer until celery is bright green, about 30 seconds. Drain well.

  2. Combine onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until onions are soft and caramelized, about 30 minutes.

  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.

  4. Transfer chicken pieces to a large saucepan, add olives, celery, caramelized onions, tomatoes, basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until chicken is no longer pink in the center, about 1 hour.

  5. Heat 1/4 cup olive oil in a deep skillet. Add potatoes, cook and stir until crisp and golden brown, about 10 minutes. Stir potatoes into the saucepan shortly before removing from the heat.

Recipe Yield

8 servings

Recipe Note

Chicken cacciatore is typical Tuscan dish, traditionally cooked in a terracotta pot with caramelized onions, capers, olives, tomatoes, and herbs. As a final touch, fried potatoes are added to the pot, too.

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