Pollo alla cacciatora (spicy chicken with rosemary and white wine)

A useful and tasty Pesach-friendly, suppertime dish

  • place PRE 10 mins
  • place COOK 60 mins
  • place SERVES 6
  • printicon

This lip-smackingingly tasty chicken dish is ideal for midweek meals. It’s juicy, spicy and intensely flavoured. I like to use chicken on the bone, but boneless thighs also work well — just cook them for 10 minutes less. It can be reheated on the stove or in the oven.

  • Heat the oil in a large saucepan over medium-high heat. Add the chicken and sauté it until golden on all sides.
  • Once the chicken has turned golden, add the garlic, chili, rosemary and a good pinch of salt and pepper. Stir well and after a minute, add a generous splash of wine and a smaller one of vinegar. Leave to cook over a medium flame for a few minutes, until the wine and the vinegar have partly evaporated. Add 100 ml water, stir well, cover and reduce the heat to low.
  • Leave the chicken to cook until tender, splashing with a little more wine and vinegar twice more during the cooking process and stirring occasionally, for 35-40 minutes. If the chicken dries out while cooking you can add a little hot water to ease the cooking process.
  • The last splash of wine and the vinegar should be added when the chicken is almost cooked. Increase the heat for a couple of minutes to let it evaporate and the sauce to thicken a little. Serve immediately.



3 tbsp extra virgin olive oil

6 chicken legs, divided into thighs and drumsticks

2-3 garlic cloves, crushed

Pinch of dry crushed red chili (or more or less – depending on how spicy you like it)

Bunch of fresh rosemary

200 – 250ml white wine (approx.)

80ml wine or cider vinegar (approx.)

Salt and freshly ground black pepper to taste


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