Cookin’ with Nino: Chicken Cacciatore

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Pollo alla Cacciatora (Chicken Cacciatore or Hunter's Chicken)

(serves 4)


  • 1 whole Rouses Natural Chicken cut up 8-12 pieces
  • 20 black olives
  • 5 tbsp extra virgin olive oil-
  • 2 jars Delallo Pasta sauce
  • 1 teaspoon fresh rosemary chopped finely
  • fresh garlic
  • Sea salt
  • Cracked Black Pepper
  • Extra virgin olive oil


Heat up extra virgin olive oil in a large frying pan over low heat, and saute a smashed clove of garlic.  Season chicken with salt and pepper,  toss in chicken and saute for a few minutes until the skin will be brown.  Once browned, turn on the heat over high, add the rest of the ingredients: olives, rosemary and the pasta sauce, and season with salt.  Allow the meat to cook all the way through, turning the chicken every now and again about 10 minutes each side.

Cover the frying pan with a lid and cook it for about 15-20 more minutes until the chicken looks cooked all through inside.  It should still be tender and soft overall, and the meat should come off the bones easily.

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