Pollo Alla Cacciatora Recipe

Prepare and season

Pat the chicken pieces dry with paper towels. Season all sides generously with the 2 tsp salt and 1 tsp black pepper.

If using larger pieces, optionally truss or cut to uniform size so they cook evenly.

Brown the chicken

Heat a large wide skillet or heavy sauté pan over medium-high heat. Add 2 tbs extra-virgin olive oil. When hot, add chicken skin-side down in a single layer (work in batches if needed). Brown without moving for 6–8 minutes until deep golden and the skin releases easily. Flip and brown the other side 4–5 minutes. Transfer browned chicken to a plate and set aside.

Aromatics

Lower heat to medium. Add remaining 2 tbs olive oil to the same pan. Add smashed garlic, sage leaves, rosemary sprigs, bay leaves and the peperoncino. Sauté gently 1–2 minutes until fragrant but not burned, stirring so garlic browns lightly.

Deglaze and simmer

Pour in the 150 ml dry white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–4 minutes.

Return the browned chicken and any accumulated juices to the pan, nestling pieces into the pan. Add 1 tbs red wine vinegar. Reduce heat to medium-low, cover partially with a lid, and simmer gently for 20–25 minutes until chicken is cooked through (internal temperature 74°C / 165°F) and tender. If the sauce becomes too dry, add up to 100 ml water or low-sodium chicken stock in 25–50 ml increments.

Finish and adjust seasoning

Uncover, raise heat to medium-high for 2–3 minutes to reduce and thicken the sauce slightly, spooning sauce over the chicken. Taste and adjust with a pinch more salt if needed. Remove and discard bay leaves and rosemary stems (you may leave sage leaves if you like).

Turn off the heat, stir in chopped parsley (2 tbs) if using, and let the chicken rest for 5 minutes before serving.