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Chicken Cacciatore


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  • 2 chicken leg/thigh sections
  • 2 c tomato concasse
  • 1/4 onion, thinly sliced
  • 1/2 of a roasted, peeled red bell pepper, diced
  • 2 T diced celery
  • 2 T diced carrot
  • 4 mushrooms, quartered
  • 4 cloves of garlic, sliced
  • 1/8 c white wine
  • chicken stock, as needed
  • 1-2 bay leaves
  • fresh thyme, oregano, or rosemary
  • salt and pepper
  • flour for dredging chicken
  • olive oil



Step 1

Season chicken, dredge lightly in seasoned flour, and brown, skin side down, in olive oil in a saute pan over medium heat. Remove chicken, set aside on a plate. In the same pan, saute mushrooms until golden brown, add the onions, celery, and carrot, and sweat until slightly softened. Next add the garlic and roasted red pepper and cook for one minute more. Deglaze the pan with the white wine, and allow it to reduce by half. Add the tomatoes with their liquid, the bay leaves, and the first addition of fresh herbs, whole and tied in a bouquet garni. Season with salt and pepper and return chicken to the pan, partially submerging it in the braising liquid (add chicken stock if more liquid is needed). Cover with foil and braise over low heat on the stovetop or in a 350° oven for 35-45 minutes. When chicken is tender, remove the herbs, and add the second addition of fresh herbs, finely choppped.

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