Mother's Chicken Cacciatore

by Marie Rizzio
(Interlochen, Mi. )

Both my parents are Italian as well as my grandparents (both sides) who were born in Italy. This recipe was my Mothers and she often made it for Sunday dinner. I have been making Chicken Cacciatore for my family of six for over 50 years.


  • 3 lb. chicken, cut up, washed and dried
  • 4 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 4 finely chopped garlic cloves
  • 1 (28 oz.) can tomatoes
  • 1 (8 oz.) can tomato sauce
  • 1/2 cup Chianti wine
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon leaf thyme
  • 1 teaspoon sugar
  • 2 bay leaves
  • dash cayenne pepper


  • Heat olive oil over medium-high heat in Dutch Oven.
  • Place chicken, few pieces at a time, in Dutch Oven and cook until golden brown on all sides.
  • When all the chicken is browned, add the onion, green pepper and garlic; cook and stir for 1 minute.
  • Add the remaining ingredients; simmer uncovered about 40 minutes or until the chicken is tender.
  • Serve with sauce over it.

    Pass Italian bread.

    4-6 servings.

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