Chicken Italien style “Pollo alla cacciatora”

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We ate “Pollo alla cacciatora” in Orvieto, Umbrien. Also called “Hunter’s Wifes” Chicken, this Italien Food has lots of fresh tomatoes and herbs, and is very delicious. Enough for 4 people, you would eat it with Parpadelle pasta (wide Nudels).


20 Min, 1 hour rest

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

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.
Stir in preheated oven at 170 ° C or 340 F (if possible convection) for approx. 40 minutes.

Rinse the anchovies and finely chop them. Chop capers coarsely, olives also. Stir these ingredients into the sauce and simmer for another 5 minutes.

Parpadelle pasta

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