Chicken Cacciatore

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IngredientsChicken Cacciatore 1

  • 3 lb. broiler – fryer chicken
  • 2 Tbspns butter
  • 2 Tbspns Olive oil
  • 1 medium sized onion
  • 1 clove garlic
  • 1 large celery stalk
  • 1 medium carrot
  • ¼ lb. medium sized mushrooms
  • 1 can about 1 lb. whole tomatoes
  • 1/3 cup dry red wine
  • 1/3 cup fresh parsley
  • ½ tspn dry rosemary
  • ¼ tspn basil
  • ¼ tspn oregano leaves
  • Salt and pepper



Dice onion, mince garlic, chop celery, shred carrot, quarter mushrooms coarsely chop tomatoesChicken Cacciatore 2 (save liquid).

Salt and pepper chicken.  In a large pan over medium-high heat, place butter and olive oil.  When butter is melted, add chicken pieces and cook, turning until browned on all sides.  Remove when browned and set aside.  Pour off and discard all but 3 tablespoons pan drippings.  Add to the pan onions, garlic, carrots and mushrooms.  Cook, stirring occasionally, until onions are soft and lightly browned (about 10 minutes).  Return chicken to pan and add tomatoes and its liquid, wine. ¼ cup of the parsley, all of the rosemary, basil and oregano; stir well.  Cover and simmer gently for about 45 minutes or until chicken thighs are no longer pink in the middle. 

Use a slotted spoon to move chicken and mushrooms to a serving dish and keep warm.

Over high heat cook sauce stirring constantly until slightly thickened.  Add salt to taste.  Spoon sauce over chicken and sprinkle remaining parsley.   

Can be served by itself or with your favorite pasta.  

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