Hunter's chicken stew (Pollo alla cacciatora) from Jamie's Italy (page 222) by Jamie Oliver

  • bay leaves
  • rosemary
  • canned tomatoes
  • Chianti wine
  • olives
  • anchovies
  • chicken

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfto on August 16, 2016

    I am not a chicken thigh lover but I knew that thighs would take the 1 1/2 hours in the oven better than chicken breasts. My grocery only had boneless skinless thighs which was a disappointment but still the thighs turned out delicious. Since I was cooking for Two, I reduced the number of thighs but otherwise made the whole recipe. The only changes I made were to add another garlic clove and a pinch of red pepper flakes. Next time I will increase the red pepper flakes to 1/4 tesp. Just a personal choice. I had very little sauce leftover after serving the stew on spaghetti. It will not be wasted, I can assure you.

  • JKDLady on December 03, 2012

    I agree with Breadcrumbs. This was just a delightful recipe. The anchovies added depth to the dish. This is a keeper!

  • Breadcrumbs on March 29, 2011

    p. 222 - Wonderful! I used chicken pieces vs cutting up a whole chicken. I marinated my chicken for 24hrs and it was rich burgundy colour on removing from the fridge. After I’d browned the meat as the pieces were a wonderful mahogany colour. This smelled absolutely delicious as the anchovies, garlic and olives were sauteing and the aromas got even more tantalizing once this was transferred to the oven. We both enjoyed this dish quite a bit. K adored it and went back for seconds which means he ate 2 thighs and, one breast of chicken! The sauce was rich and delicious with no one flavour standing out. The olives and anchovies added a nice saltiness and served to balance the acidity of the tomatoes. The chicken was moist and fall-off-the-bone tender. We served this w a simply dressed Canadian-Italian salad and some crusty bread. Lovely and perfect w the acidity of a nice glass of Chianti or two!. Photos here:

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