Chicken Cacciatore Recipe

4.5 13 15
Chicken Cacciatore Recipe
Chicken Cacciatore Recipe photo by Taste of Home
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Chicken Cacciatore Recipe

Read Reviews
4.5 13 15
Publisher Photo
This dish makes a good Sunday dinner, since it's so simple to prepare. It's loaded with lots of vegetables and is a family favorite. —Barbara Roberts, Courtenay, British Columbia
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/2 hours

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 the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, 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.
Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.
Yield: 6 servings.
Originally published as Chicken Cacciatore in Country Woman September/October 1991, p31

Nutritional Facts

4-1/2 ounce-weight: 517 calories, 25g fat (8g saturated fat), 112mg cholesterol, 790mg sodium, 28g carbohydrate (13g sugars, 6g fiber), 39g protein.

  • 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
  1. 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.
  2. In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  3. Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese.
    Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.
    Yield: 6 servings.
Originally published as Chicken Cacciatore in Country Woman September/October 1991, p31

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Reviews forChicken Cacciatore

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DotGram User ID: 6684573 273220
Reviewed Sep. 19, 2017

"To answer jThundr2's question: Most, but not all, alcohol cooks away when you use wine in cooking. Instead, substitute apple juice in recipes calling for white wine, and substitute cranberry juice in those asking for red wine. Both add the depth of flavor that wine provides, but without the alcohol. Sorry, but I can't rate the chicken Cacciatore because I haven't made it yet!"

MY REVIEW
cbridenbecker User ID: 5464633 273205
Reviewed Sep. 19, 2017

"Excellent recipe. I made as printed except for using frozen chicken breasts which were flattened. My son who is very picky said it was wonderful and wants it again next week! The sauce had a wonderful tangy flavor. Just excellent."

MY REVIEW
Gary User ID: 8976937 257466
Reviewed Nov. 29, 2016

"Great meal to make ahead. I use chicken thighs and serve with mashed potatoes or soft polenta."

MY REVIEW
jennair94 User ID: 8276030 230321
Reviewed Jul. 28, 2015

"Fabulouso! Everyone enjoyed it immensely! I used chicken breast. Doubled the recipe for the sauce. Also used angel hair pasta."

MY REVIEW
Jeanieed User ID: 8409972 229417
Reviewed Jul. 12, 2015

"Wonderful. Even my 9 year old grandson liked it and he is a picky eater. I just told him it was spaghetti."

MY REVIEW
Linda5cooking User ID: 7404031 14290
Reviewed Sep. 12, 2013

"Did not use dry red wine, I used 1 cup of water. Tasteless! Was very surprised after adding all those ingredients. Very disappointed."

MY REVIEW
lisa53202 User ID: 1079567 12074
Reviewed Sep. 3, 2013

"Good, especially after the first day (take the meat off the bones and add back to the sauce). In my opinion, the sauce needs salt."

MY REVIEW
Timbergurl1 User ID: 4047214 5326
Reviewed Aug. 14, 2013

"One word: AMAZING! It's been permanently added to my recipe collection. Even my SUPER picky husband loved it. Actually, I'm making it as our first meal in our brand new house next week to break in the new kitchen. YUMMY!"

MY REVIEW
joycerm53 User ID: 703299 12065
Reviewed Aug. 5, 2013

"This recipe has become a favorite in our family. I make it according to the recipe, doubling everything, through the 30 min. cooking. Then I freeze it in 2 cup containers. When ready to use it, I brown my chicken, beef, sausage or whatever I am using, add the thawed sauce, cover and cook for the additional 45 - 60 min. Delicious!"

MY REVIEW
FriedaG User ID: 1671534 201308
Reviewed Jun. 1, 2010

"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."

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