Some meals are more than just food—they’re a memory, a moment, a story you carry home. A few years ago, while traveling through Tuscany, we stopped at a small countryside Trattoria nestled between olive groves and sun-drenched hills. There, we tasted Pollo alla Cacciatora, or “Hunter’s Wives’ Chicken”—a rustic Italian dish brimming with fresh tomatoes, herbs, and soul.
It was one of those meals that lingered long after the plates were cleared. The chicken was tender, the sauce rich and fragrant, and every bite felt like a love letter to the Tuscan countryside. Back home, I knew I had to recreate it—not just the flavors, but the feeling.
Recreating the Dish: A Tuscan Afternoon in my Kitchen on a quiet afternoon, I gathered my ingredients and began the ritual.
🌿 The Marinade: Fragrant and Bold
I peeled and chopped garlic, then worked lemon zest, rosemary, and peppercorns in a mortar until the oils released and the mixture was aromatic. I added two tablespoons of olive oil and a pinch of salt, creating a paste that smelled like Tuscany itself.
I divided the chicken into eight pieces and rubbed them generously with the marinade. After an hour of resting, the flavors had seeped in beautifully.
🍳 Searing and Building Flavor
I scraped off the marinade and sautéed the chicken in hot olive oil until golden brown. The kitchen filled with the scent of rosemary and citrus. Once browned, I added the reserved marinade back into the pan, along with white wine, broth, and a splash of lemon juice. A spoonful of tomato paste brought depth and color, and I stirred until everything came to a gentle boil.
🔥 Into the Oven
I transferred the chicken and sauce into a Dutch oven and baked it at 340°F for about 40 minutes. The slow heat coaxed out every bit of flavor, and the sauce thickened into something truly luscious.
🧂 The Final Touches
While the chicken baked, I rinsed and finely chopped anchovies, capers, and olives. These were stirred into the sauce during the last five minutes of cooking, adding a briny, savory punch that balanced the sweetness of the tomatoes and the brightness of the lemon.
Serving: A Dish That Speaks of Travel and Home
I served the Pollo alla Cacciatora with crusty bread and a glass of red wine, just like we had in Tuscany. The chicken was tender, the sauce layered and complex, and the table felt full—even if it was just the two of us.
A Dish That Travels With You
Cooking this dish reminded me that food is one of the most beautiful ways to revisit a place. Pollo alla Cacciatora isn’t just a recipe—it’s a story of countryside kitchens, of women cooking with what they had, of flavors passed down through generations.
If you’ve ever recreated a dish from your travels, I’d love to hear about it. And if you try this recipe, may it bring a little Tuscan sunshine to your table.
Enough for 4 people, you would eat it with Parpadelle pasta (wide noodles)
Pollo alla cacciatora
Ingredients
- 1 whole chicken
- 3 gloves Garlic
- 2 tbsp Rosemary (fresh and chopped)
- 1/2 Lemon juice and zest
- 5 tbsp Olive oil
- 1/2 tsp sea salt
- 2 tbsp Tomato paste
- 1/8 L Chicken broth
- 1/4 L white Wine
- 2 tsp Capers
- 2 tbsp black Olives
- 2 Anchovies
Instructions
- Peel and chop the garlic.
- Work and pound lemon zest , rosemary and peppercorns in a mortar.
- Add 2 tablespoons of olive oil and salt.
- Divide the chicken into 8 pieces and spread with the paste.
- Marinate for about one hour.
- Remove and scrape the marinade from the meat, then sauté the pieces in hot olive oil until golden brown.
- Add the marinade back on it. Pour in wine, broth and lemon juice.
- Stir in the tomato paste and bring to a boil.
- Bake in preheated oven at 170 ° C or 340 F (if possible convection) for approx. 40 minutes.
- Use an oven safe pot, like a Dutch Oven.
- Rinse the anchovies and finely chop them.
- Chop capers coarsely, olives also.
- Stir these ingredients into the sauce and simmer for another 5 minutes.
