Classic Chicken Cacciatore

chicken cacciatore


Chicken Cacciatore is a classic rustic country-style dish that will surely delight your whole family. Hunters-style chicken has many different family variations. This one is fairly simple to make and goes along way as far as feeding a bunch of people.

I like using chunks of vegetables for this dish. It seems to make a much heartier meal. Braising the chicken in broth, tomatoes and wine adds such an intense flavor to the dish, you’ll definitely be eating it with a very large loaf of Italian bread and a heavy bold glass of red wine.

You can serve this Chicken Cacciatore dish over ziti, spaghetti or rice, though I sometimes prefer it with a side of fried polenta.


  • 2 whole chicken cut into pieces
  • 1/2 cup of flour for dredging
  • 1/2 tsp of salt
  • 1/2 tsp of freshly ground black pepper
  • 1/4 cup of extra virgin olive oil
  • 1 28oz can of diced tomatoes
  • 1 large yellow onion cut into chunks
  • 1 green pepper cut into chunks
  • 1 cup of porcini or Portobello mushrooms
  • 1 15oz can of chicken broth
  • 1/2 cup of dry red wine
  • 1 tsp of dried oregano
  • 1 tsp of dried basil
  • 1 pound of spaghetti, ziti or other type of pasta
  • 1/4 cup of fresh parsley chopped


  • Mix salt and pepper into the flour.
  • Dredge the chicken in the flour.
  • In a large skillet sauté the chicken in batches in the olive oil until brown.
  • Place chicken in a large pot and add the tomatoes, broth and wine and cook for about 15 minutes.
  • Add the mushrooms, onions and green peppers.
  • Season with basil and oregano.
  • Cover and cook for around 45 more minutes.
  • In 6 quarts of water boil your pasta until al dente, around 10 minutes.
  • Drain the pasta.

    Place the spaghetti on a large serving platter and top with the chicken and sauce. Garnish with parsley and your ready to serve. Serves 8 people.

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