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Chicken Cacciatore Recipe

Chicken Cacciatore Recipe photo by Taste of Home

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This dish makes a good Sunday dinner, since it's so quick to prepare. It's inexpensive besides...plus, most all cooks have the ingredients on hand. My husband (a high school music teacher) and I live on Vancouver Island, right on the Pacific Ocean. Our six children are grown—I'm taking up quilting this year so I can stitch homemade gifts for our seven grandchildren.

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Chicken Cacciatore Recipe

Prep: 15 min. Cook: 1-1/2 hours

Yield: 6 Servings

15 90 105

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, cut up and juice reserved
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese

Directions

Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter.
In same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine or water, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Yield: 6 servings.

Nutritional Analysis: 4-1/2 ounces cooked chicken equals 517 calories, 25 g fat (8 g saturated fat), 112 mg cholesterol, 790 mg sodium, 28 g carbohydrate, 6 g fiber, 39 g protein.

Originally published as Chicken Cacciatore in Country Woman September/October 1991, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Cacciatore

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Reviewed on Jun. 01, 2010 by FriedaG

I've been meaning to try this recipe for years. Now all I can do is kick myself for not doing it sooner. Everyone at the dinner table raved about it. Instead of the whole chicken, I used an equivalent weight of halved chicken breasts and legs.

Reviewed on Jul. 16, 2009 by jThndr2

This was really good, because I am an alcoholic I made it without the wine. Before admitting to alcoholism I cooked with wine or what recipe called for under the impression that the alcohol cooked away. Can anyone tell me if it does or doesn't?

jThndr2!

Reviewed on Mar. 14, 2009 by Diane916

This chicken was delicious and very tender, the sauce was excellent. My husband loved it!! I will make it again.

Diane

Reviewed on Oct. 08, 2008 by navonodmp

This was delicious. I sauteed the garlic with the veggies before adding the tomatoes. Using Cabernet Sauvignon wine. This one will quickly become a favorite at our house!