Pollo alla Cacciatora is a traditional Italian hunter-style chicken dish featuring bone-in chicken braised with tomatoes, onions, garlic, herbs, and white wine. Slow simmering creates tender meat and a rich, flavorful sauce that's perfect with crusty bread or roasted potatoes.
For the richest flavor, brown the chicken well before simmering. The sauce tastes even better the next day, making this an excellent make-ahead meal. Serve with crusty Italian bread, creamy polenta, or roasted potatoes.
Season the chicken generously with salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat.
Brown the chicken on both sides until golden, then transfer to a plate.
Add the onion, carrot, and celery to the pot and cook until softened, about 8 minutes.
Stir in the garlic and cook for 30 seconds.
Add the tomato paste and cook for 1 minute.
Pour in the white wine and simmer until reduced by half.
Stir in the crushed tomatoes, oregano, rosemary, and bay leaves.
Return the chicken to the pot, nestling it into the sauce.
Cover and simmer over low heat for 45 minutes, or until the chicken is tender and cooked through.
Remove the rosemary sprigs and bay leaves.
Sprinkle with fresh parsley and serve hot.
