Chicken Cacciatore

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 207.6
  • Total Fat: 6.8 g
  • Cholesterol: 69.8 mg
  • Sodium: 502.9 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 28.5 g

View full nutritional breakdown of Chicken Cacciatore calories by ingredient
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copied from Joy of Cooking copied from Joy of Cooking
Number of Servings: 8


    3 1/2 to 4 1/2 pounds chicken parts
    Salt and ground black pepper to taste
    3 Tbs olive oil
    1 cup chopped onions
    1 bay leaf
    1 1/2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary, crumbled
    1 tsp minced fresh sage leaves or 1/2 tsp dried sage, crumbled
    1 clove large garlic, minced
    1/2 cup dry red wine or white wine
    8 ounces canned whole tomatoes, with juice, crushed with your hands
    3/4 cup chicken stock
    1/2cup oil-cured black olives, pitted and sliced
    8 ounces mushrooms, sliced


8 servings:
Rinse and pat dry chicken, season with salt and pepper to taste.
Heat olive oil in a large, heavy skillet over medium-high heat until shimmery and fragrant.
Add chicken and brown on all sides; remove them to a plate.
Remove all but 2 tablespoons of the fat in the pan, reduce heat to medium and add:
bay leaf
Cook, stirring until the onions are golden brown, about 5 min.
minced garlic
cook about 30 sec more, be careful not to brown the garlic.
Return the chiken to the skillet and pour in
Cook over medium-high heat until all the wine is evaporated, truning the chicken and scraping the browned bits on the bottom. Add
crushed tomatoes
chicken stock
Reduce the heat to low, voer, and simmer gently for 25 min.
cook covered for 10 minutes. Uncover the pan and boil the pan juices over high heat until slightly thickened. Taste and adjust the seasonings

Number of Servings: 8

Recipe submitted by SparkPeople user CAROLRPT.

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