restaurantTraditional recipe

Pollo alla Cacciatora Ternana

Name: Pollo alla Cacciatora Ternana
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 persone
Cuisine: Italian
Ingredients: 1 free-range chicken (cut into pieces); 100g black olives; 30g capers; 400g peeled tomatoes; 2 sprigs rosemary; 2 cloves garlic; 150ml white wine; 4 tablespoons extra virgin olive oil; to taste salt; to taste pepper

EasyschedulePrep: 20 minutilocal_fire_departmentCook: 45 minutigroup4 persone

Pollo alla Cacciatora Ternana is a rustic and flavorful second course: free-range chicken cooked with black olives, capers, rosemary and tomato. A traditional dish from Umbrian countryside cooking, perfect served with polenta or homemade bread.

The "cacciatora" style indicates a rustic preparation, the way hunters would cook it in the woods.

Preparation

1
Brown the chicken pieces in oil with garlic and rosemary over high heat.
2
Deglaze with white wine.
3
Add peeled tomatoes, olives and capers.
4
Cook covered over medium heat for 35-40 minutes.
5
Uncover and cook for 5 more minutes to thicken the sauce.
6
Serve with sauce and homemade bread.

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Chef's Tips

Free-range chicken makes all the difference. The olives and capers add plenty of flavor: don't add too much salt. The sauce is delicious for soaking up with bread.

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