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Chicken stew with tomatoes

  • 1 hour
  • Medium
  • Second Courses
This traditional recipe from northern Italy will win you over with its rustic and genuine flavors.

Ingredients: Per 4 servings

  • 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 the bird 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.

Food history

Originally, chicken most likely comes from the area of Southeast Asia where still today you can find the red rooster, a type of wild chicken. It is probably in this corner of the world that chickens were domesticated and bred for the first time. Initially, the roosters were raised for fighting and were not considered a culinary delicacy until they reached Europe, and in particular Rome, where chicken was eaten by the rich noble families. Later, at the beginning of the Middle Ages, poultry gained popularity and by the 15th century chicken was considered the king of dinner banquets: roasted, boiled or stuffed, in this period chicken was always present on the tables of the nobility.
It wasn’t until between the 19th and 20th centuries that chicken was no longer a food of the rich, but widespread and available to all social classes. At this time, chicken was first cooked together with tomato, the base of the “alla cacciatora” preparation. This recipe is very common in northern Italy and was originally prepared by peasants during the holidays.

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