Hunters Chicken stew – Pollo Cacciatore

Hunters chicken stew
Hunters chicken stew

The final dish in chicken week, is a HUNTERS CHICKEN STEW – Pollo Cacciatore in Italian. There are many versions across the different Italian regions so I came up with my own Tiny Italian version but keeping true to its traditional roots, chicken and vegetables in a stew.


  • 1 garlic clove, finely chopped
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 2 celery stalks finely slices
  • Olive oil
  • 750g chicken thighs.
  • Salt
  • Chilli flakes
  • 75 pancetta, unsmoked
  • 150ml dry white wine
  • Fresh rosemary stalk
  • Bay leaf
  • 6 sage leaves
  • 200g peeled tomatoes


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  1. Fry the garlic, onion, celery and carrot in a drizzle of olive oil. This is called a soffrito, which is the base for many wonderful Italian recipes.
  2. When the vegetables have softened, remove it from the pan and set aside.
  3. Add the chicken thighs, skin face down first, season with salt and chilli flakes and brown on both sides for about 8-10 minutes on a medium heat
  4. Add the pancetta and brown with the chicken
  5. Pour in the white wine, turn the heat up slightly and cook for a few minutes.
  6. Add the rosemary, sage and bay leaf
  7. Add the peeled tomatoes and the cooked veg back in the pan. Give it a good stir
  8. Cover and simmer for 40 minutes.
  9. Serve with some tiny roast potatoes and some greens.


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