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Classic Chicken Cacciatore Recipe
5 from 198 votes

Classic Chicken Cacciatore Recipe

Classic Chicken Cacciatore is a rustic stew of browned chicken pieces simmered in a tomato sauce enriched with porcini mushrooms, assorted fresh mushrooms, and aromatic vegetables like onion, celery, and carrot. Red wine and fresh herbs deepen the sauce's complexity, while garlic adds savory notes. The result is a hearty, richly-flavored dish featuring tender chicken and a tomato-herb sauce with mushroom earthiness.

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 5
Calories: 474 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • ¼ cup dried porcini mushrooms reconstituted
  • 1 whole chicken broken down into parts
  • 2 tablespoons olive oil
  • ½ yellow onion peeled and small diced
  • 3 celery rib small diced
  • 2 carrot peeled, small diced
  • 4 garlic finely minced cloves
  • 1 cup baby portabella mushrooms sliced
  • 1 cup button mushrooms sliced
  • 1 cup red wine dry
  • 2 28- ounce whole peeled tomatoes crushed with your hands, canned
  • 1 tablespoon parsley chopped, fresh
  • 1 ½ teaspoons rosemary chopped, fresh
  • salt sea salt and fresh cracked, to taste
  • black pepper sea salt and fresh cracked, to taste

Instructions

    Cup of Yum
  1. Pour 2 cups of boiling water over top a ½ ounce of dried porcini mushrooms in a medium-sized bowl and let them sit for 20 minutes.
  2. Finely strain the mushrooms and reserve ½ of the liquid.
  3. Rinse the mushrooms well under cold water and then squeeze out as much liquid as possible. Roughly small chop the mushrooms.
  4. Season the chicken parts well on all sides with salt and pepper.
  5. Heat the olive oil into a large rondeaux pot over medium heat until it begins to smoke likely.
  6. Add chicken parts and brown them well on each side, which takes about 4 minutes per side.
  7. Remove the chicken and set aside.
  8. Next, add the onions, celery, carrots, garlic, and mushrooms to the pan and sauté for 6 to 7 minutes or until browned over medium-high heat.
  9. Deglaze with the wine and cook over medium heat until the liquid is almost gone, which takes about 5 minutes.
  10. Pour in the reserved porcini mushroom liquid, tomatoes, herbs, salt, and pepper and stir.
  11. Add the browned chicken back in and add a lid to the pot and simmer over low heat for 25 to 30 minutes.
  12. Garnish with chopped parsley.

Notes

  • This dish can be made up to 30 minutes ahead and kept covered on low heat to maintain warmth.
  • Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months.
  • When reheating, warm gently over low heat, stirring occasionally, and adjust salt and pepper before serving.
  • Chicken breasts, thighs, or drumsticks can be used depending on preference.
  • Do not overcrowd the pan when searing chicken pieces to achieve a good, flavorful brown crust; sear in batches if necessary.

Nutrition Information

Calories 474kcal (24%) Carbohydrates 14g (5%) Protein 31g (62%) Fat 29g (45%) Saturated Fat 7g (35%) Cholesterol 114mg (38%) Sodium 373mg (16%) Potassium 855mg (18%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 4567IU (91%) Vitamin C 23mg (26%) Calcium 88mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 474

% Daily Value*

Calories 474kcal 24%
Carbohydrates 14g 5%
Protein 31g 62%
Fat 29g 45%
Saturated Fat 7g 35%
Cholesterol 114mg 38%
Sodium 373mg 16%
Potassium 855mg 18%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 4567IU 91%
Vitamin C 23mg 26%
Calcium 88mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.