Nonno’s Pollo alla Cacciatora

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I’m a very lucky girl to have an incredibly talented Italian chef for a daddy.  He and my mum have had a successful twenty-odd years in the restaurant business, with one of their restaurants even being listed in the prestigious Michelin Guide for the sixteen years it was open for business.  You could say that I’m rather proud of the two of them.  Yes, you could definitely say that:  love you mum and dad!

Anyway, one of the many benefits of having a chef for a dad, is that pre-baby’s arrival, he came over to our place and cooked up a storm, meaning that our freezer has been stocked like a good’un with homemade lasagne, cannelloni, and – one of my favourites – Pollo alla Cacciatora.   So on those (many) evenings when dinner time has rolled around and I’ve not even thought about any meal preparation let alone started it, instead of reaching for the takeaway menu or ready meal, we’ve been fortunate enough to have a stash of Nonno’s home cooking at our disposal.  I know, super lucky.

Pollo alla Cacciatora is really easy to make and the great thing about it is that providing you keep it from drying out – with top ups of stock or water (or wine!) – then it is virtually impossible to burn: making it a great one to prep, shove in the oven, then come back to when the kids are finally asleep and you’re able to get a hot meal down you!  It’s also great for dinner parties too, as once it’s in the oven you just peek in on it every now and again and the rest of the time you can spend boozing being sociable with your guests.  So, here and now, I give to you, Nonno’s recipe for Pollo alla Cacciatora:

Pollo alla Cacciatora (serves up to 6)


  • Chicken:  allow 3 pieces of chicken per person, your choice – thigh, breast, leg…
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • 3 peppers – different colours – chopped into long strips
  • Glass of white wine (approx. 125mls)
  • 1 tin of chopped tomatoes
  • Small packet of button mushrooms, chopped (optional)
  • Herbs: oregano, basil
  • 1 fresh red chilli (optional)
  • 1 cube of chicken stock, made into stock
  • A little plain flour (to dust chicken)
  • Olive Oil
  • Salt & Pepper
1)  Pre-heat the oven to 180°
2)  Dust the chicken in plain flour, pan fry it in olive oil (or normal cooking oil), just to seal it and then put into baking dish – I use my Le Creuset shallow casserole dish
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3)  Sauté the chopped onions until golden, then add into the same dish as the chicken
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4)  Sauté the chopped peppers and chilli until they start to go soft, then add into the same dish as the chicken (approx. 5 mins)
5)  Sauté the mushrooms and garlic together for a few minutes, then add to same dish
6)  Into the dish with the chicken and other now added ingredients, add the tin of chopped tomatoes, herbs, salt, pepper, white wine and 1 cup of chicken stock
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7)  Mix everything together in the dish, then cover with silver foil

8)  Put into the oven for 20 minutes to half an hour.  Note:  if you’re leaving the dish in the oven longer than 20-30 minutes then just keep an eye on it and If it looks dry at any point, add more stock

Lovely served with mashed or new potatoes.
Give it a go and if you do, let me know how you get on!
What other Italian classic would you like Nonno to share a recipe for? – I’ll see if I can get him to divulge…

7 thoughts on “Nonno’s Pollo alla Cacciatora

  1. The best part of this lovely sounding and looking recipe is it clearly states the use of the shallow le creuset that’s been on my wish list for ages! Always on the lookout for a healthy version of carbonara…

  2. Oh yay! I love his food, so my request will be for anything and everything pretty,pretty please?! I know what’s for dinner in this house come the weekend. Thank you heaps!

  3. Pingback: Family Fun | Grenglish

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