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5.0 from 198 votes

Classic Chicken Cacciatore Recipe

This authentic Chicken Cacciatore Recipe is a delicious braised chicken dish loaded with mushrooms and vegetables in a tomato and herb broth.

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

Ingredients

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

  • Make-Ahead: You can make this up to 30 minutes ahead of time. Just keep it covered over low heat.
  • How to Store: Place this covered in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
  • How to Reheat: Add the desired amount of chicken cacciatore to a rondeau pot and cook over low heat while occasionally stirring. Adjust the seasonings with salt and pepper and serve.
  • Feel free to use chicken breasts, thighs, or drums.
  • When searing the chicken, be sure not to crowd the pan too much so you can get a good sear. If you need to sear it in batches, then please do it.

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 (24%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 4567IU (91%) Vitamin C 23mg (26%) Calcium 88mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 5Serving

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.