Pollo alla Cacciatora

Pollo alla cacciatora means hunters’ chicken and it is a typical dish people expected to eat at lunchtime during their hunting trips because it keeps well and is delicious even cold!

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Ingredients

1 onion, chopped 

2 carrots, chopped

1 celery stalk, chopped

1 cups vegetable stock or hot water

1 sprig  rosemary, whole

2 leaves sage, whole

2 tablespoons extra virgin olive oil

4 ripe tomatoes, peeled and seeded*

1 whole chicken, cut into pieces

1 cup of black olives

salt to taste and

pepper or hot chilli (optional) to taste

Description

In a stoneware pot add the olive oil and sauté the onion, carrots and celery for 5 minutes without browning it. 

Add the rosemary and sage and the tomatoes. Then add the chicken, the olives and season with salt and pepper or chilli (if used). 

Simmer for about 40 minutes or until the flesh of the chicken start detaching from the bones. 

Remove the rosemary and sage.

Serve hot, adding a swirl of good extra virgin olive oil on top. 

Tips

Immerge whole tomatoes in boiling water for 1 minute to peel and seed them more easily.

For a smoother sauce, you can use a liquidise it after the chicken is cooked (removed the sage and rosemary and the chicken obviously). Then the chicken needs to be put back in the sauce and cooked for other 5 minutes.

This dish is good eaten by itself with fresh Tuscan bread or with boiled potatoes or rice.