Chicken Cacciatore is beloved classic is always a treat for young and old. A most essential recipe for your repertoire. Its name is clouded in controversy, not its flavor.  Try this with a side of cappellini pasta or other thin spaghetti. A glass of white wine goes perfectly with Cacciatore!
Chicken Cacciatore

Chicken Cacciatore (Hunter's Chicken)
Prep time
Cook time
Total time
This history of this dish is discussed, in depth in this article.
Recipe type: Main Course
Cuisine: Italian
Serves: 4
  • 2 pounds chicken pieces (to 2 1/2 pounds)
  • all-purpose flour
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons butter
  • 3 Tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1/2 Cup sliced red and green pepper, seeded
  • 6 medium mushrooms; sliced
  • 1 can tomato paste (6 ounces)
  • 1/2 Cup white wine
  • 1 3/4 Cups diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 small bay leaf
  • 3/4 teaspoons fresh thyme leaves
  • 1 1/2 teaspoons chopped fresh basil
  • 3/4 teaspoons chopped fresh marjoram
  • cooked linguine, ziti, penne, rice or fettuccine
  1. Lightly coat chicken pieces with flour.
  2. Heat olive oil and butter in large Dutch oven or casserole.
  3. Saute chicken pieces, a few at a time, until browned on all sides. Remove chicken from pan. If desired, remove skin from chicken.
  4. Saute shallots, garlic and mushrooms in the pan until softened, 3 to 5 minutes. Stir in tomato paste and wine. Add tomatoes, salt, red pepper slices, pepper, bay leaf, thyme, basil and marjoram.
  5. Return chicken to pan. Cover and simmer over low heat until chicken is tender, 35 minutes. Remove bay leaf.
  6. Serve chicken and sauce with cooked pasta or rice.


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