Total TimePrep: 15 min. Cook: 1-1/2 hours
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, chopped
- 2 celery ribs, sliced
- 1 large green pepper, cut into strips
- 1/2 pound sliced fresh mushrooms
- 1 can (28 ounces) tomatoes, drained and chopped
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 cup dry red wine or water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 garlic cloves, minced
- 1 tablespoon sugar
- Hot cooked pasta
- Grated Parmesan cheese
- Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter.
- In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese.
Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.
Chicken Cacciatore Tips
What is chicken cacciatore?The Italian word “cacciatore” translates to “hunter”. Hunter-style dishes are typically prepared by braising a protein (like chicken) with tomatoes, onions, herbs, vegetables and an acidic ingredient, such as wine or vinegar until tender.
What can I serve with chicken cacciatore?Chicken cacciatore lends itself well to being served with a variety of side dishes, including polenta, buttered noodles, rice pasta and mashed potatoes. For a healthier option, serve chicken cacciatore with quinoa pilaf or lentils with kale artichoke saute.
How do I store leftover chicken cacciatore?Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To freeze for up to 3 months, let the mixture cool completely before transferring it to a freezer-safe container. When ready to use, partially thaw overnight in the fridge; heat slowly in a covered skillet until a thermometer inserted into the chicken reads 165°, stirring occasionally.
Nutrition Facts4-1/2 ounce-weight: 517 calories, 25g fat (8g saturated fat), 112mg cholesterol, 790mg sodium, 28g carbohydrate (13g sugars, 6g fiber), 39g protein.
Aug 22, 2020
We love Chicken Cacciatore, especially bone-in. I’ve tried different recipes, but Taste of Home’s is by far the best. Recently, we ordered take-out from our local Italian restaurant. The special was Chicken Cacciatore, which my husband ordered. He was very disappointed– the chicken was overdone and the sauce bland. My husband commented that the Cacciatore I make is better so of course I had to make it for him last night. Several reviewers are confused about the Tomatoes. I use a 26.46 oz carton of Pomí’s chopped tomatoes. There’s really not much to drain, so I just throw the whole contents in. Also, for the cup of tomato sauce, I cheat a little and use Rao’s Tomato & Basil sauce. Usually when I made this recipe, I need to add a little extra sugar to counteract the bitterness, but last night, it was perfect without any additional sweetener. Maybe it was the wine I used: Cabernet Sauvignon. I've found 1/4 cup of flour for dusting the chicken is too much, so I add the rest when I cook the veggies. Also, I add some Kalamata Olives and some chopped up carrots. Thank you, Taste of Home, for this terrific recipe!
Jun 2, 2020
This was a hit. The sauce was so smooth.
Jun 1, 2020
First attempt: FANTASTIC. I converted this to a slow cooker dish. I browned the chicken thighs as described then set aside. I then prepared the vegetables as above. I omitted the sugar and kicked it up a notch with Calabrian Chilies (Italian Bomba from Trader Joe's') B A M ! Layered sauce over chicken in crock pot- auto setting: 2hrs high, 4hrs low. Fall off the bone spectacular. Served over flat Amish Egg Noodles. YUM-OH, No survivors!!
May 21, 2020
Was delicious added a little grape jelly to sweeten a bit
May 18, 2020
Thank you. I'm picky but I like this recipe, esp for summer when I just want stove-top cooking. I always add a pinch of cinnamon to tomato-based Italian recipes. : )
May 7, 2020
I've made this recipe twice since the "stay at home order" and everyone Loves it. Making it again today, thanks for the delicious recipe!
Mar 29, 2020
The recipe was good. We’ll have it again for sure. I did not include the green pepper and used a can of mushrooms since I did not have fresh.
Jan 4, 2020
A reviewer already asked this question but never received an answer. Why do you reserve juice from tomatoes? I was making this thinking you’d use it later, but was not in recipe. Wound up using half of the liquid because I was unsure. Turned out good, but was wondering if I was supposed to not use extra juice or not. Which goes to show, always read a recipe all the way through before attempting it.
Dec 7, 2019
I would make this recipe for company. Delish. Used white wine instead of red; no sugar and chicken broth instead of tomato sauce because I didn’t have tomato sauce. Great recipe!
Sep 3, 2019
Just trying this, why does the recipe say to reserve the juice from the canned tomatoes?