Chicken alla Cacciatore
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Chicken alla Cacciatore

This traditional recipe from northern Italy will win you over with its rustic and genuine flavors.
Total Time1 hr
Course: Dinner
Keyword: barilla, chicken, dairy free, pasta
Servings: 4 people
Author: Barilla®


  • 1 chicken
  • 2 cloves of garlic
  • 2 onions
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 1 cup white wine
  • 2 tomatoes, peeled and seedless


  • For this recipe, you can choose to buy whole chicken or one that has already been cut into pieces. If you purchase a whole chicken, you will need to cut it into 8 pieces yourself.
  • Place a large pan on the stovetop and add a little oil. When the oil is hot, brown the chicken pieces on all sides.
  • Once brown, remove then pan from the heat and transfer the chicken to a oven-safe skillet. Place the meat in a 350°F oven for 20 minutes.
  • Once the chicken is done cooking, separate the meat from the pan juices.
  • Then wash and chop the onion, celery and carrot. Heat another pan on the stovetop and add the lard.
  • Once melted, add the chopped vegetables and sauté in the lard.
  • Then add the chicken and pour in the vinegar and wine. Let evaporate, then add grated lemon zest, tomato paste and broth.
  • Finish cooking over medium heat for 30 minutes, then adjust salt and pepper.
  • Once ready to serve, chop the remaining herbs and sprinkle them over the chicken.


Chef's tips:
To give additional flavor to your chicken alla cacciatore, you can marinate the meat overnight in the chopped herbs.