Tuscan Chicken – Pollo alla Toscana, more commonly known as Pollo alla Cacciatora alla Toscana, lends itself to different interpretations such as the addition of olives, peppers, capers or rosemary… but the original Tuscan recipe prepared by peasants is much simpler, in which the chicken is garnished only with chopped onion, celery and carrot, tomato sauce and sage.
Sage is the most commonly used aromatic herb in Tuscany.
We would like to say that the truly original Tuscan-style pollo alla cacciatora, as well as other regional Italian versions, has absolutely no added cream, yoghurt and even less coconut milk or mascarpone.
Serves 4-5 | Preparation time: 10 mins | Cooking time: 40-45 mins
- Chicken cut into pieces, about 1 kg
- Hot Water: 250 ml
- Red wine, full-bodied: 150 ml
- Celery: 1 stalk
- Garlic: 1 clove
- Carrot: 1
- Onion: 1
- Sage: 4-5 leaves
- Tomato puree: 2 teaspoons
- EVOO – Extra Virgin Olive Oil: 4 tablespoons
- Salt and pepper: to taste
Heat 4 tablespoons of EVOO in a large frying pan and brown the garlic clove.
Remove the garlic and fry the chopped celery, carrot and onion for a few minutes, allowing them to wilt. Place the chicken pieces in the pan and sear them on all sides over medium heat, turning continuously to prevent burning. Pour in the wine and let it simmer until it evaporates completely.
Add the tomato puree and a tablespoon of oil to the hot water, mix thoroughly and pour the mixture over the chicken.
Season with salt and pepper to taste and add the sage leaves. Lower the flame and cook for 40 minutes covered with a lid. From time to time, using a spoon, pour a little sauce over the chicken so that the meat gets even more flavour.