Chicken Cacciatore
with soffritto, Taggiasca olives, aromatic herbs and roasted new potatoes
Difficulty
Medium
Preparation
20 min
Cooking
80 min
Serves
4 people
Category
Mains
Season
Autumn
Cuisine
Traditional
Propaganda's chicken alla cacciatora is a braise that fills the whole kitchen with its scent: chicken pieces seared over high heat to a deep golden crust, then slow-cooked on a soffritto of carrot, celery, onion and garlic. The searing pan becomes the heart of the sauce — aromatic herbs toasted in the caramelised residue, a white wine deglaze, Taggiasca olives added only at the end to preserve their buttery flavour. Fifty minutes of gentle cooking transform everything into a rich, coating sauce to spoon generously over the chicken before serving. Alongside, roasted new potatoes to complete the plate.
Ingredients
For the chicken
Whole chicken, portioned~1.3 kg
Plain flourto taste
Garlic2 cloves
Extra virgin olive oilto taste
Salt and black pepperto taste
For the soffritto
Carrots2
Celery stalks2
Golden onion1
Garlic2 cloves
Extra virgin olive oilto taste
For the sauce
Dry white wine100 ml
Fresh rosemary1 sprig
Fresh thyme3–4 sprigs
Fresh sage4 leaves
Taggiasca olives80 g
For the roasted new potatoes
Baby potatoes500 g
Fresh rosemary1 sprig
Extra virgin olive oilto taste
Saltto taste
Method
01
Cleaning the chicken
Clean the chicken: remove any excess fat and pat thoroughly dry with kitchen paper. A dry surface is essential for achieving a golden crust in the pan.
02
The soffritto
Peel and finely dice the carrot, celery, onion and garlic. Place in a large pot with a generous drizzle of extra virgin olive oil and sweat over medium-low heat for 8-10 minutes, stirring occasionally, until soft, sweet and fragrant. This soffritto is the flavour base of the entire dish.
03
Flouring and searing the chicken
Dust the chicken pieces lightly in flour, shaking off the excess. In a separate pan, heat extra virgin olive oil with a garlic clove. Once hot, add the chicken and sear over high heat until a deep golden crust forms on all sides. This step seals in the juices and adds colour to the final braise.
04
Chicken into the pot
Transfer the seared chicken pieces into the pot with the soffritto. The two will now cook together, the chicken absorbing the sweetness of the vegetables.
05
Aromatic herbs, deglaze and sauce
In the pan where the chicken was seared, add the rosemary, thyme and sage. Let them toast briefly in the cooking juices, then deglaze with the white wine, scraping up all the caramelised bits from the base. Once reduced, discard the herbs and pour the sauce into the pot with the chicken. Add the Taggiasca olives and continue cooking over low heat for 50-60 minutes, until the chicken is fully cooked and the sauce is well reduced and coating.
06
Roasted new potatoes
Meanwhile, toss the new potatoes with extra virgin olive oil, rosemary and salt. Roast in a fan oven at 200°C for 30-35 minutes, until golden and crispy on the outside and soft inside.
07
Plating
Arrange the roasted new potatoes on one side of the plate. Place the chicken pieces alongside. Spoon the braising sauce generously over the chicken. Garnish with a fresh sage leaf.
👨🍳 Chef's tip
