"Chicken alla Cacciatora" recipe: a classic by Artusi

“Chicken alla Cacciatora” recipe: a classic by Artusi

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Total Cost: UK/£ 10,42*

Cost/portion: UK/£ 2,61*

Utensils you will need

One paring knife
One chef knife
One pair of chicken scissors
One chopping board
One fish bone tweezers
One blow torch or gas hobs
Kitchen paper
One bowl
One pestle and mortar
One kitchen towel
One large non-stick frying pan with its lid
One plate
One kitchen timer


Related posts

“Chicken alla Cacciatora”: the original recipe by Pellegrino Artusi

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Whole chicken - 1 to 1,2kg (or 4 chicken legs)

  • White onions - 600gr

  • Black pepper - 3gr

  • Salt - 2gr

  • Extra virgin olive oil - 70gr

  • Rosemary sprigs - to taste (optional, not in the original recipe)

  • Salt - 2gr

  • Red wine - 300ml

  • Peeled plum tomatoes - 400gr (or tomato passata)

  • Salt - to taste

Instructions

  • 1.
    Singeing and washing the chicken

    • Whole chicken - 1 to 1,2kg (or 4 chicken legs)

      Check the chicken’s skin for remnants of feathers and hair along the ends of wings and legs, the tail, the neck as well as along the folding of the skin and the junction of limbs.
      Chop off the unwanted ends like the tail, the ankles, the head if still present.
      Pluck the bigger feathers with a fish bone tweezer accurately extracting the roots.
      Singe the chicken skin over the flame of your gas hobs or carefully using a blow torch. The skin will tend to shrink when exposed to the heat.
      The blow torch will be much more powerful than the gas fires, so never use it vertically towards the skin, but parallel to the surface. This way the burnings will be minimum.
      Cut the chicken in small piece using a chef knife or a pair of chicken scissors.
      Remove any offals left inside, such as the liver, kidneys and the heart.
      Wash the chicken under running water to remove any dirt from the skin and any inner lump of blood.
      Dry thoroughly each piece with a clean kitchen towel.
      Set aside.

  • 2.
    Chopping, soaking and drying the onions

    • White onions - 600gr
    • Black pepper - 3gr

      Peel off the onions’ tunics and halve them. with a paring Knife, remove the roots from each half, then slice finely them all with a chef knife (step 2 - pic. A).
      Put the sliced onions into a bowl with cold water and let them soak for half an hour in order to dim their aggressive taste. Then, finely crush the black pepper corns with pestle and mortar (step 2 - pic. B).
      Drain the onions and spread them over a clean kitchen towel, then mop them with a dry end or, if needed, roll the towel up and let them get dry for a couple of minutes (step 2 - pic. C).

  • 3.
    Slowly sweating the onions

    • The sliced white onions
    • Black pepper - 3gr
    • Salt - 2gr
    • Extra virgin olive oil - 70gr

      Put the non-stick frying pan on a medium heat with the onions and the extra virgin olive oil. Season them with salt and pepper. Stir evenly and let the mixture gain heat form 1 or 2 minutes. Then, lower the heat power and let them sweat slowly for 10 minutes (step 3 - pic. A).
      When soften completely and turned golden, take them out of the pan leaving as much oil as possible in it. Cover the onions to keep them warm and moist and set aside (step 3 - pic. B).

  • 4.
    Cooking the chicken in the loosely covered pan

    • The onions’ cocking oil
    • The chicken in pieces
    • Salt - 2gr

      Increase the heat to a medium high power, put the chicken’s legs first in with the skins up and let them cook for about 10 minutes. Then, lower the meat to a medium power and cover loosely the pan with a lid. Let them cook for another ten minutes (step 4 - pic. A).
      When the meat under the skin has turned almost all white, sign that the heat has passed through the inner bones, turn the legs on the other side and add the rest of the chicken (step 4 - pic.B).. Place the back and the breasts with the bones on direct contact with the pan first.
      Cover loosely with the lid and let it cook for another 20-25 minutes seasoning each side with salt as soon as the meat has sealed.
      Check the meat constantly and turn it from side to side when the skin has caramelized. If the pan’s bottom dries out, add some tablespoon of hot water from time to time.

  • 5.
    Adding the onions and the red wine to the chicken

    • The cooked onions
    • The crushed black pepper
    • Rosemary sprigs - to taste (optional, not in the original recipe)
    • Red wine - 300ml

      Add the cooked onions and the rosemary (which is not mentioned in Artusi’s original recipe), then season generously with the crushed black pepper (step 5 - pic. A). Let the onions heat up again for about 5 minutes.
      Then add the red wine and increase the heat to a medium high power (step 5 - pic.B).
      Let the wine sink into the meat turning each piece form time to time and let the liquors reduce: the alcohol must evaporate completely (step 5 - pic. C).

  • 6.
    Adding the peeled plum tomatoes (or passata)

    • Peeled plum tomatoes - 400gr (or tomato passata)
    • Salt - to taste

      Add the peeled plum tomatoes (or the passata), spread it and set the heat to a high power (step 6 - pic. A).v Let the sauce reduce, turn the pieces from side to side so to flavour and colour the meat evenly. When the sauce starts bubbling, check the seasoning and add some salt if necessary (step 6 - pic. B). Let it boil for no longer than 5 minutes.
      Rest for 5 minutes and serve.

"Chicken alla Cacciatora" recipe: a classic by Artusi"Chicken alla Cacciatora" recipe: a classic by Artusi"Chicken alla Cacciatora" recipe: a classic by Artusi"Chicken alla Cacciatora" recipe: a classic by Artusi"Chicken alla Cacciatora" recipe: a classic by Artusi"Chicken alla Cacciatora" recipe: a classic by Artusi"Chicken alla Cacciatora" recipe: a classic by Artusi"Chicken alla Cacciatora" recipe: a classic by Artusi"Chicken alla Cacciatora" recipe: a classic by Artusi"Chicken alla Cacciatora" recipe: a classic by Artusi"Chicken alla Cacciatora" recipe: a classic by Artusi"Chicken alla Cacciatora" recipe: a classic by Artusi"Chicken alla Cacciatora" recipe: a classic by Artusi"Chicken alla Cacciatora" recipe: a classic by Artusi

Instructions

  • 1.
    Singeing and washing the chicken

    • Whole chicken - 1 to 1,2kg (or 4 chicken legs)

      Check the chicken’s skin for remnants of feathers and hair along the ends of wings and legs, the tail, the neck as well as along the folding of the skin and the junction of limbs.
      Chop off the unwanted ends like the tail, the ankles, the head if still present.
      Pluck the bigger feathers with a fish bone tweezer accurately extracting the roots.
      Singe the chicken skin over the flame of your gas hobs or carefully using a blow torch. The skin will tend to shrink when exposed to the heat.
      The blow torch will be much more powerful than the gas fires, so never use it vertically towards the skin, but parallel to the surface. This way the burnings will be minimum.
      Cut the chicken in small piece using a chef knife or a pair of chicken scissors.
      Remove any offals left inside, such as the liver, kidneys and the heart.
      Wash the chicken under running water to remove any dirt from the skin and any inner lump of blood.
      Dry thoroughly each piece with a clean kitchen towel.
      Set aside.

  • 2.
    Chopping, soaking and drying the onions

    • White onions - 600gr
    • Black pepper - 3gr

      Peel off the onions’ tunics and halve them. with a paring Knife, remove the roots from each half, then slice finely them all with a chef knife (step 2 - pic. A).
      Put the sliced onions into a bowl with cold water and let them soak for half an hour in order to dim their aggressive taste. Then, finely crush the black pepper corns with pestle and mortar (step 2 - pic. B).
      Drain the onions and spread them over a clean kitchen towel, then mop them with a dry end or, if needed, roll the towel up and let them get dry for a couple of minutes (step 2 - pic. C).

  • 3.
    Slowly sweating the onions

    • The sliced white onions
    • Black pepper - 3gr
    • Salt - 2gr
    • Extra virgin olive oil - 70gr

      Put the non-stick frying pan on a medium heat with the onions and the extra virgin olive oil. Season them with salt and pepper. Stir evenly and let the mixture gain heat form 1 or 2 minutes. Then, lower the heat power and let them sweat slowly for 10 minutes (step 3 - pic. A).
      When soften completely and turned golden, take them out of the pan leaving as much oil as possible in it. Cover the onions to keep them warm and moist and set aside (step 3 - pic. B).

  • 4.
    Cooking the chicken in the loosely covered pan

    • The onions’ cocking oil
    • The chicken in pieces
    • Salt - 2gr

      Increase the heat to a medium high power, put the chicken’s legs first in with the skins up and let them cook for about 10 minutes. Then, lower the meat to a medium power and cover loosely the pan with a lid. Let them cook for another ten minutes (step 4 - pic. A).
      When the meat under the skin has turned almost all white, sign that the heat has passed through the inner bones, turn the legs on the other side and add the rest of the chicken (step 4 - pic.B).. Place the back and the breasts with the bones on direct contact with the pan first.
      Cover loosely with the lid and let it cook for another 20-25 minutes seasoning each side with salt as soon as the meat has sealed.
      Check the meat constantly and turn it from side to side when the skin has caramelized. If the pan’s bottom dries out, add some tablespoon of hot water from time to time.

  • 5.
    Adding the onions and the red wine to the chicken

    • The cooked onions
    • The crushed black pepper
    • Rosemary sprigs - to taste (optional, not in the original recipe)
    • Red wine - 300ml

      Add the cooked onions and the rosemary (which is not mentioned in Artusi’s original recipe), then season generously with the crushed black pepper (step 5 - pic. A). Let the onions heat up again for about 5 minutes.
      Then add the red wine and increase the heat to a medium high power (step 5 - pic.B).
      Let the wine sink into the meat turning each piece form time to time and let the liquors reduce: the alcohol must evaporate completely (step 5 - pic. C).

  • 6.
    Adding the peeled plum tomatoes (or passata)

    • Peeled plum tomatoes - 400gr (or tomato passata)
    • Salt - to taste

      Add the peeled plum tomatoes (or the passata), spread it and set the heat to a high power (step 6 - pic. A).v Let the sauce reduce, turn the pieces from side to side so to flavour and colour the meat evenly. When the sauce starts bubbling, check the seasoning and add some salt if necessary (step 6 - pic. B). Let it boil for no longer than 5 minutes.
      Rest for 5 minutes and serve.

Rate this recipe

"Chicken alla Cacciatora" recipe: a classic by Artusi
  • 1 People Rated This Recipe

  • Average Rating

    (5 / 5)

No comments yet.

Hi Reader, thanks for sharing your thoughts with us!

Be Social

Related Posts

  • Servings : 4
  • Cook Time : 30 Min
AV_POST_RECIPE_00116_FEATURED
  • Servings : 3
  • Cook Time : 12 Min
Spaghetti with Cetara Anchovies dripping Spaghetti alla colatura di alici di Cetara
  • Servings : 5
  • Cook Time : 15 Min
"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno
  • Servings : 5
  • Cook Time : 30 Min
"Fagioli all'Uccelletto" recipe - Tuscan Beans in Tomato Sauce
  • Servings : 4
  • Cook Time : 25 Min
"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe
  • Servings : 8
  • Cook Time : 80 Min
"Ligurian Chickpeas Zimino Soup" vegan recipe - "Zimino di Ceci alla Ligure"
  • Servings : 4
  • Cook Time : 12 Min
"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe
  • Servings : 5
  • Cook Time : 10 Min
"Balanzoni: green ravioli with butter and sage" recipe - "Balanzoni al Burro e Salvia"
  • Servings : 3
  • Cook Time : 10 Min
"Taglierini pasta with San Daniele Ham and Poppy Seeds Sauce" recipe
  • Servings : 4
  • Cook Time : 90 Min
"Pappardelle with Tordi Matti Skewers" recipe - "Pappardelle ai Tordi Matti"
  • Servings : 8
  • Cook Time : 30 Min
"Crispy Artichokes Jewish-style" recipe - "Carciofi alla Giudia"
  • Servings : 10
  • Cook Time : 150 Min
"Callara Lamb Stew" recipe - "Pecora alla Callara"
  • Servings : 6
  • Cook Time : 180 Min
"Bolognese Ragù with Green Tagliatelle" recipe
  • Servings : 5
  • Cook Time : 50 Min
"Gratinèed Gnudi with Spicy Tomato Sauce" recipe - Gnudi al Pomodoro Gratinati
  • Servings : 3
  • Cook Time : 12 Min
  • Servings : 6
  • Cook Time : 20 Min
"Boiled Chicken Meatballs" recipe - "Polpette di Lesso"
  • Servings : 6
  • Cook Time : 180 Min
"Chicken Stock" recipe - "Brodo di Pollo"
%d bloggers like this: