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Chicken Hunter-style: Pollo alla Cacciatora Recipe

Chicken Hunter-style: Pollo alla Cacciatora

Mario Batali

Recipe copyright 2000, Mario Batali. All Rights Reserved.

Show: Molto MarioEpisode: The Chicken--Who Came First?

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

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  • on August 30, 2011

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    I made this today and it was really tasty. I used more garlic and store-bought chicken stock instead of using Mario's brown chicken stock. I also used white mushrooms instead of portobello. Served over rice with salad and bread. My family really enjoyed it!

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  • on August 02, 2010

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    I made this from Mario's cookbook, Molto Mario, last night. We used an organic free-range chicken (ended up using two to get the right amount of meat. I doubled the rosemary and garlic, as well as the liquids, for 6 pounds of chicken. Otherwise, there won't be enough liquid to properly cook the chicken. I used 3 onions, 1 lb. of mushrooms and 4 celery stalks like the recipe says, and about 1/2 pound of hickory smoked bacon instead of pancetta. It was unreal - falling off the bone and soo good after about an hour of simmering.

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  • on October 18, 2009

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    The color and flavors really come through on this dish. The entire family loved it over polenta. Thank you Mario for never disappointing!

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  • on January 15, 2006

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    I've made this several times and everyone's loved it each time. It's a winner

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  • on December 31, 2005

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    I cooked a modified version of Mario's recipe that appeared in Costo Connections. Used drumsticks in place of a fryer and home made marinara sauce (store bought would also work. Shared with my neighbors who throughly enjoyed it to the last bite. Even though the sauce is dark (portobello mushrooms will do thatthe flavor is hearty. Definitely a dish to enjoy on cold, rainy nights. Thank you Mario!

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  • on July 11, 2005

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    I followed the exact recipe and found the use of portabella mushrooms too overpowering for the sauce. Next time I would use cremini or porcini mushrooms. Also, the portobella mushrooms made the sauce too dark - not very appealing in color. Overall, the taste was still good.

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