Cacciatora means “hunter’s style”, this dish developed in central Italy and has many variations all over the country. The dish originated in the Renaissance period (1500-1600) when the only people who could afford to enjoy poultry and the sport of hunting were the well-to-do. Today it’s still considered a country side dish and very popular on the Italian tables.



  • half chicken or 500 gr chicken breast
  • 1 garlic clove
  • 2 tbsp extra virgin olive oil
  • rosemary-sage (on your taste)
  • 10 black olives
  • 2 pinches salt
  • half glass white wine + half glass vinegar
  • pepper (on your taste)



Clean the chicken and cut it into small pieces.

Put extra virgin olive oil and garlic in a large non-stick pan, when golden brown add the chicken.

Let it become golden brown then add salt, pepper, rosemary, sage, olives and the wine and vinegar mixture.

As soon as the wine evaporates, cover the pan and cook over medium fire for 20 minutes.

Serve it adding fresh sage and rosemary.