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Ellen's chicken cacciatore recipe

Ellen's chicken cacciatore recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

This recipe takes just 15 minutes to prepare and 50 minutes of cooking time, but tastes like it took a lot longer. You can use chicken breast if you prefer.

4 people made this

IngredientsServes: 6

  • 2 tablespoons olive oil
  • 6 boneless, skinless chicken thighs
  • 1 onion, chopped
  • 225g fresh mushrooms, cleaned and sliced
  • 2 cloves garlic, minced
  • 2 (400g) tins chopped tomatoes with juice
  • 235ml dry white wine
  • 120ml orange juice
  • 2 tablespoons dried rosemary, or to taste
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Heat olive oil in a frying pan over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. Set the chicken aside.
  2. In the same pan, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. Mix in the garlic and cook until fragrant, 1 to 2 more minutes.
  3. Pour in the tomatoes with their juice, white wine, orange juice, rosemary, salt and black pepper, and stir until thoroughly combined.
  4. Add the chicken thighs and any accumulated juices, cover the pan and bring to the boil. Reduce heat to medium-low and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.


The sauce matures if you let it sit for an hour or two (with the lid on the pan) after the initial cooking. Just reheat when you're ready to serve. It pairs very nicely with rice, mash or fresh crusty bread.

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Reviews & ratingsAverage global rating:(136)

Reviews in English (117)

I thought there was too much rosemary overwhelming the dish. I think basil and oregano would go better and maybe reducing amount to half teaspoon of rosemary. Loved the combination of wine and orange juice-18 Jan 2016

by ellenmoriah

This is my recipe, and I'm glad so many of you have enjoyed it. A couple comments after reading your reviews: substituting an ingredient within the sauce will change the character of the dish. The orange juice mixed with white wine, tomatoes, and rosemary is what gives this dish a different taste than other Cacciatore recipes. This is not intended to be a thick "hearty" sauce. Feel free to add some tomato paste to give it a little body, but it's meant to be a "runny" sauce. The pasta or rice will soak some of it up, but it's a good idea to have a nice loaf of bread to dip in the sauce as well.-16 Jan 2012

by Cojensen

This is a fabulous recipe and so easy to make. Thanks for sharing, Ellen. The only change I made was to use dry Marsala instead of white wine and I thickened with a roux at the end. We had it with whole grain rice with parmesan cheese and it was absolutely delicious. This will become a regular in our house too!-12 Feb 2012

RECIPE: Make Crispina Ristorante & Pizzeria’s Chicken Cacciatore

Our favorite local restaurant is Crispina in Vinings. We’ve never had a bad dish and especially love their nightly specials. A few weeks ago, we ordered carryout and tried the chicken cacciatore. It was absolutely amazing and I’d love to have the recipe to make at home. — Stacy Daxe, Smyrna

Crispina’s chef and co-owner Raffaele Crispino was happy to share the recipe for this Italian classic. It’s based on his mother’s recipe which starts with marinated chicken. The poultry is then braised with tomatoes, onions, Cinque Terre black olives and Sicilian capers.

Cacciatore means “hunter” in Italian and this traditional dish always incorporates tomatoes, onions and herbs. Depending on where you’re enjoying it, you will find chicken cacciatore served over mashed potatoes, polenta, or as Crispino prepares it, crisp roasted potatoes.

Marinate your chicken in the morning, and then dinner can be prepared in about an hour.

  • 4 (4-ounce) boneless skinless chicken breasts
  • 1 cup white wine
  • 1 cup plus 1/3 cup plus 2 tablespoons olive oil, divided
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 cup sliced onion
  • 1/2 cup diced celery
  • 1 tablespoon plus 1 teaspoon chopped garlic, divided
  • 1 pound Russet potatoes, peel on, cut into 1-inch cubes
  • 1/4 cup chopped parsley
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 cup chicken broth, more if needed
  • 3 tablespoons whole black olives
  • 2 tablespoon capers
  • 2 teaspoons oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup all-purpose flour
  • Sprig of basil and grated Parmesan, for garnish
  • Place chicken breasts in a bowl or sealable plastic bag. Add wine and 1 cup olive oil. Cover chicken and marinate 4 to 6 hours, refrigerated.
  • When ready to begin cooking, make marinara: In a large skillet over medium heat, combine crushed tomatoes with onion, celery and 1 tablespoon garlic. Bring to a simmer and cook 20 minutes.
  • While marinara sauce is cooking, prepared potatoes: Heat oven to 350 degrees. In a medium bowl, combine potato cubes with 1/3 cup olive oil, parsley, remaining teaspoon garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange on a small rimmed baking sheet and roast until potatoes are cooked through and browned, about 35 minutes. Toss occasionally so potatoes brown evenly. When done, remove from oven and keep warm.
  • While potatoes are roasting, start Cacciatore mixture: In a small skillet over medium heat, combine chicken broth, black olives and capers. Bring to a simmer and cook 5 minutes. Stir in oregano, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper and red pepper flakes.
  • When marinara is ready, add Cacciatore mixture to the marinara and simmer 10 minutes. If you wish, add more chicken broth.
  • While sauce is simmering, remove chicken from marinade and discard marinade. Arrange flour in a pie plate. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Dry chicken breasts and dredge in flour, coating all sides. Arrange chicken breasts in skillet and saute until golden on both sides, about 4 minutes per side. Do not crowd skillet. Cook chicken in batches if needed.
  • When chicken has browned, add to the skillet with sauce. Continue cooking until chicken reaches a temperature of 165 degrees, about 10 minutes. Serve with potatoes. Garnish with a sprig of basil and grated Parmesan. Serves 4.

Per serving: Per serving: 645 calories (percent of calories from fat, 50), 33 grams protein, 48 grams carbohydrates, 6 grams fiber, 36 grams total fat (5 grams saturated), 84 milligrams cholesterol, 911 milligrams sodium.

Pollo Caccitore

Keyword Chicken Caccitore


  • Ingredientes Necesarios
  • Seis muslos de pollo limpiado con la piel eliminado
  • 2 cucharaditas de sal
  • 1 1/2 cucharadita de pimienta negro
  • I / 2 taza de harina para todo uso
  • 3 a 4 cucharadas de aceite de oliva para freír
  • Un pimiento rojo grande
  • 1 1/2 cucharadita de ajo picado
  • 1 cebolla amarilla o menos picado
  • 1 28 latas de onzas tomates cortados en cubitos
  • 2 cucharada de alcaparras
  • 2 cucharadita de orégano seco
  • 3/4 taza de caldo de pollo reducido de sodio y
  • 3/4 taza de vino blanco
  • Albahaca fresca picada o perejil para adornar


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Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 861
  • Calories from Fat 285
  • Total Fat 32g 49 %
  • Saturated Fat 5.6g 28 %
  • Trans Fat 0.1g 0 %
  • Protein 79g 158 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 234mg 78 %
  • Sodium 2,492mg 104 % Potassium 0 0 % -->
  • Total Carbohydrates 66g 22 %
  • Dietary Fiber 4.6g 18 %
  • Sugars 14g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

Thanks for your comment. Don't forget to share!

Can you please tell me if this can be made ahead and frozen? (not the noodles) Thank you.

Yes, this dish (with the exception of the noodles) can be made ahead and then frozen. :)

This is the best chicken cacciatore recipe I have ever tried. It was very flavorful and tasty. I used regular spaghetti instead of egg noodles and it worked out just fine.

This was a fantastic dish that my whole family loved. It was easy & many light but full flavors. I substituted paprika for chili flake because I like flavor but not heat.

This recipe sounds great! It seems to have a lot of ingredients, but most of us already have these things on hand. so don't let the ingredients scare you away from making it. I plan to prepare this next Sunday evening, and all I'll need to buy is a red pepper, mushrooms, and some chicken. I might have wine on hand, but if I don't. I'll either omit it altogether, or I'll add some chicken stock (or boullion) to replace the wine. I'm sure this dish will be terrific. It sounds good to me, and I've been cooking for many years.

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Braised Mediterranean Beef

We know you're always looking for one pot dinner recipes that keep the menu fresh and fun. Well, our Braised Mediterranean Beef is a one-pot recipe full of comfort, flavor, and flair! It'll bring the family together around the table, and don't be surprised, when there's none left over! The combo of garlic, tomatoes, and red wine really add bold flavors that will make this a family-favorite!


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  • 2 broiler chickens (about 2 ½ pounds each, preferably free range)
  • salt
  • Freshly ground pepper
  • All-purpose flour
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1 small yellow onion, cut into 1-inch cubes (about 1 cup)
  • 1/2 cup dry white wine
  • One 28-ounce can Italian plum tomatoes, preferably San Marzano, with liquid, crushed
  • 1 teaspoon dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
  • 2 cups sliced white or shiitake mushrooms (about 8 ounces)
  • 1 each, red and yellow bell peppers, cored, seeded and cut into 1/2-inch strips (about 2 cups total)


Chicken Cacciatore Meatballs

What if you don&apost want to wait hours for your chicken braise to simmer slowly in the oven or on the stovetop? You have a family to feed (or yourself) and stomachs are rumbling. Make this dish of chicken cacciatore meatballs with all the savory flavors you want, but without all of the time and fuss.

What is Chicken Cacciatore and who invented it?

I love to find out how a recipe came to be, but the answer is not always definitive. The history and origin of chicken cacciatore is fraught with controversy. Theres agreement that &ldquoCacciatore&rdquo is Italian for &ldquoHunter&rdquo and that the dish originated in Italy, but that&rsquos about as far as the consensus goes.

Some insist that true chicken cacciatore has no tomatoes. They explain that tomatoes weren&rsquot available to hunters and this dish, was originally made from ingredients that the hunter could hunt or forage.

Others dispel that theory by pointing out that chickens are domestic farm animals and not something you hunt! They argue that this dish was prepared for the hunters by their wives, who wanted to make them something delicious and comforting after a long day of work.

I&rsquom not sure what the truth is about how chicken cacciatore came to be, but I&rsquom glad it&rsquos here.

  • 10 Ounces mushrooms, sliced
  • 4 skinless, boneless chicken breasts
  • 1/2 Cup all-purpose flour, for dredging
  • 1/2 Cup olive oil
  • 1/2 Cup diced onions
  • 3 Cups tomato sauce
  • 1/4 Cup dry white wine
  • 1/4 Cup sweet Marsala wine
  • 1 Cup chicken stock
  • 1 Tablespoon butter
  • Salt and pepper, to taste

Blanch the mushroom slices in boiling water for 2 minutes. Drain and set aside. Rinse the chicken under cold water and pat dry with paper towels. Dredge the chicken in flour, shaking off the excess. Heat the olive oil in a large skillet and sauté the chicken breast halves until lightly browned, about 2 minutes on each side. Add the diced onions and sauté until lightly browned. Drain excess oil from skillet and add the tomato sauce, white wine, Marsala, stock, and butter. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Season with salt and pepper, to taste.


Mix flour, salt and pepper in shallow dish. Coat chicken evenly with flour mixture.

Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add chicken cook and stir 5 minutes or until lightly browned. Remove chicken from skillet. Heat remaining 1 tablespoon oil in skillet. Add mushrooms, onions and bell peppers cook and stir 5 minutes on medium heat or until tender.

Stir in remaining ingredients. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low cover and simmer 5 minutes or until chicken is heated through. Serve over cooked pasta or rice, if desired.

Chicken Cacciatore

Cook pasta according to package directions. Do not overcook! Drain and set aside.

Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.

Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.

Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.

Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.

Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)

Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

I am a lover of braised meats, whether it be pot roast or short ribs or beef brisket&hellipor the chicken dish I&rsquom sharing with you today. Just give me some meat, a pot with a lid, some combination of liquid ingredients, and I&rsquoll be eating out of your hand&hellipas long as your hand is holding braised meat.

That might have been the weirdest introductory sentence of any recipe I&rsquove ever posted.

This is a delightful meal, and a comfort food classic. Chicken Cacciatore generally involves browning chicken pieces in a pot over high heat, then sauteing a mix of vegetables&mdashonions, peppers, mushrooms, tomatoes&mdashin the same pot. Spices are added, followed by a little wine, and the chicken and veggies are allowed to cook together in the oven long enough for magic to happen&hellip

I use chicken thighs for this recipe because I happen to love chicken thighs. But you can use a whole cut up chicken or simply a mix of your favorite pieces. Just be sure to leave the skin on or you&rsquoll regret it the rest of your life.

Not that I&rsquom dramatic or anything.

Let&rsquos make Chicken Cacciatore!

Here&rsquos what you need: salt, pepper, butter, olive oil, flour, chicken, onion, bell peppers, garlic, mushrooms, canned tomatoes, wine, ground thyme, turmeric, Parmesan cheese, and parsley.

And noodles. Gotta have the noodles.

Begin by heating butter and olive oil in a pan over medium-high heat.

The start to any good meal!

Generously salt and pepper both sides of the chicken.

Don&rsquot even think about removing that scrumptious skin.

Dredge both sides of the chicken in flour. Just a light coating is fine.

Place the chicken (four pieces at a time) face down in the sizzling butter/oil mixture&hellip

Brown them on both sides, about a minute on each side.

Remove them to a plate and repeat with the remaining chicken.

Halve an onion from root to tip, then cut it into slightly thick slices.

Remember that the veggies will cook in the oven for an hour or so, so you want them to hold together.

Lop off the top and bottom of the pepper, pull out the innards, and cut it in half.

I love saying &lsquoinnards.&rsquo I can&rsquot promise it will be the last time today.

Slice the red pepper into thick slices.

Repeat with green bell peppers.

You can use yellow and orange, too&mdashwhatever you have on hand!

Next, slice up some &lsquoshrooms. Again, not too thin.

And finally, plenty &lsquoo garlic!

Did you know I have a disorder that causes me to use at least 50% more garlic than is probably recommended or necessary?

After you remove the chicken from the pot, pour off half the oil/butter mixture to keep the dish from being too greasy. Then throw the onions and peppers into the pan.

Stir them around and cook them for a minute over high heat&hellip

Then throw in the &lsquoshrooms.

Stir them around and cook for a minute.

It&rsquos not important that the vegetables get done at this stage, of course, since we&rsquoll be cooking them in the oven shortly.

And another disorder of mine&hellip

I apologize for the all caps, but it was the only way I could convey the expression on my face:

Eyes wide
Right eyebrow raised
Tongue out
Mouth drooling

Have I mentioned I&rsquom fond of turmeric?

But that&rsquos nothing compared to my love for turmeric.

Now, into the hot skillet goes 3/4 cup of wine&hellipand okay, 1 cup.

Let it cook and boil/bubble for about 30 seconds.

Then add a large can of tomatoes, juice and all. I used whole because it&rsquos what I had in the pantry, but if you prefer not to have the large chunks of tomatoes, go ahead and used the diced variety.

If you do use whole, squeeze or otherwise break up the tomatoes a bit.

Stir in the tomatoes and cook for another minute, then go ahead and add the chicken&mdashskin side up&mdashto the pot.

Don&rsquot totally submerge the chicken keep the skin above the surface so it&rsquoll retain its golden brown color and crispy skin.

Cover the pot now and place it into a 350-degree oven for about 45 minutes.

After 45 minutes, reach into the oven with a mitt and remove the lid. Crank up the the temp to 375, then cook it for another 15 or 20 minutes. This&rsquoll allow the top of the chicken&mdashand the veggies, for that matter&mdashto get a little more sizzly and colorful.

Watch the video: Ellen Introduces The Snazzy Napper (August 2022).