Chicken Cacciatore, 221 cal

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 220.5
  • Total Fat: 10.5 g
  • Cholesterol: 5.0 mg
  • Sodium: 435.3 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 6.8 g
  • Protein: 6.3 g

View full nutritional breakdown of Chicken Cacciatore, 221 cal calories by ingredient
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This is a "New Italian Recipes" recipe from their web site. This is a "New Italian Recipes" recipe from their web site.
Number of Servings: 6


    6 to 8 thicken thighs no bones, no skin
    1 TBS Extra Virgin Olive Oil (EVOO)
    4 slices of smoked bacon or pancetta
    1 medium onion (about 1 cup)
    1 large celery rib, coarsely chopped
    2 large carrots, peeled and sliced
    6 cloves of garlic, finely sliced
    4 cups tomato sauce (use Italian Tomato Sauce Homemade--New Italian Recipe)
    4 cups sliced mushrooms (Brown mushrooms--Crimini)
    3 TBS Balsamic Vinegar
    2 TBS Worcestershire sauce
    10 black olives sliced (if you like them, add in more)
    Salt and Pepper to taste
    1/4 cup Italian parsley for garnish


Add 1 TBS EVOO to a 5 quart casserole pot with a tight fitting lid. Cook the bacon until it is crisp, then place it on a paper towel to drain ad cool. When it is cool, chop it coarsely.

In the same skillet with the bacon drippings, brown the chicken thorough ob all sides. Remove from the pan and reserve.

There should still be a couple of tablespoons of oil left in the skillet. If not, deglaze with about 3 TBS of sherry or chicken stock, or add a bit more EVOO.

Add the onions, celery, carrots, and garlic. Reduce heat to medium low and cover the pot. Cook for about five minutes. This method will help the vegetables to release their wonderful juices.

Remove the lid and add the bacon, balsamic vinegar and the Worcestershire sauce. Mix it well with the vegetables.

Stir in the mushrooms and black olives, then add the tomato sauce and stir it in well. Cover and simmer oer medium low heat for 20 to 25 minutes. Turn the chicken a few times dring this process so it cooks evenly.

Garnish with Italian parsley. Serve with pasta and crusty bread.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CARIKE3.

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