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Chicken Cacciatore


  • 4 chicken thighs

  • 4 chicken drum sticks

  • 4 chicken wings

  • 1/2 cup flour

  • 1/4 cup olive oil

  • 1 1/2 cups chopped onions

  • Salt

  • Freshly ground black pepper

  • 3 cups sliced shiitake mushrooms, cleaned and stemmed

  • 3 tablespoons chopped garlic

  • 3/4 cup dry white wine

  • 2 cups chopped fresh tomatoes, peeled and seeded

  • One 15 ounce can tomato sauce

  • 2 cups chicken stock

  • 1/2 teaspoon crushed red pepper, or more to taste

  • 2 bay leaves

  • 3 sprigs of fresh thyme

  • 1 tablespoon chiffonade basil

  • 1 pound cooked fettuccine, linguine, or spaghetti

  • 4 ounces grated Parmigiano-Reggiano cheese

  • 1 tablespoon finely chopped fresh parsley leaves


  • Season the flour with salt and pepper. Thoroughly coat the chicken in the seasoned flour. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown until golden, 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and pepper. Sauté for until softened, 3 to 4 minutes. Add the mushrooms and garlic. Season with salt and pepper. Continue to sauté until mushrooms are golden around the edges, 3 to 4 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the red pepper, bay leaves thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 to 1 1/2 hours or until very tender. Serve over pasta, garnished with Parmesan and parsley.

  • Enjoy


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