Chicken Cacciatore

4.78 avg. rating (94% score) - 9 votes

Chicken Cacciatore

Reader Fredericka Jones shared this recipe for Chicken Cacciatore with us several years ago. It arrived via Ellis Island with her father, Louis Janus Vici; he cut a dashing figure in World War I, serving in the Air Corps as a navigator, gunner, and bombardier. He was a great cook, too, if this recipe is any evidence.

Total Time: 45
Yield: 6 servings


  • 1 3-4 pound chicken, cut into 8 parts
  • 2-1/2 teaspoons kosher or sea salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons salted butter
  • 1 tablespoon olive oil
  • 1 medium-size onion, finely chopped
  • 1/2 pound fresh button mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 2 tablespoons cognac
  • 1 cup chicken broth
  • 3 cups canned diced tomatoes, drained
  • 1-2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon dried oregano


Rinse chicken; pat dry and season all over with 2 teaspoons salt and the pepper. In a 4- to 5-quart oven-safe pot over medium-high heat, melt butter with oil. Add chicken and brown on all sides, working in batches to avoid overcrowding. Remove and set aside.

Preheat oven to 350°. Add onion, mushrooms, and remaining salt to pot. Cook, stirring often, until onion is translucent, about 6 minutes. Add flour and stir. Cook, stirring continuously, until glossy. Remove from heat; add wine, cognac, broth, tomatoes, and garlic. Return to heat and simmer 10 minutes. Return chicken to pot.

Cover and bake until chicken is cooked through, 45 to 55 minutes. Remove chicken and keep warm on a serving plate. Bring sauce to a boil in the pot on stovetop; cook until volume is reduced to about 3 cups. Add herbs. Serve with crusty bread or over linguine or polenta.

  • I’m surprised that there are no peppers in this recipe. In many regions of Italy, including the town where my parents came from, there were always sliced red and green peppers added along with the mushrooms. Also, two or three cloves of garlic (sliced in half) would be added and removed prior to serving. In my house, we would devour an entire loaf of crusty bread, dipping it in the delicious sauce. We didn’t serve this over pasta or polenta, it was eaten as a simple stew, and it was a perfect cold-weather meal!

  • I can’t wait to try this recipe! It sounds devine! Thank you for this.

  • Anonymous

    Boy, this is really good! I made this twice — first with bone-in chicken breasts and next with boneless chicken strips. Both ways were excellent! The sauce is just divine.

  • Anonymous

    It’s a marvelous recipe! The alcoholic products lose their alcohol, as the dish cooks, and leaves only a delicious flavor, very mild and unlike the uncooked cognac or white wine. I’m from New Orleans, where many Sicilian Italians live, and they add a new, vinegary red wine, the type that used to be called “Dago Red,” a very cheap and relatively “new” red wine (I usually use Gallo) before so many people were offended about almost everything, and we became so “correct.” The best I’ve ever had was cooked in the home of Sicilian friends, who used fresh, very ripe plum tomatoes diced and deseeded, rather than the canned product, and added a cup of homemade red wine that gave the sauce a nice bite.

  • This recipe is unbelievable. Even my Nona would have loved it. The fresh herbs with the cognac and wine is really tasty. Well worth the time to prepare and wait for the response of your guests or family.

  • Anonymous

    Made this last night. Left out cognac and white wine, added one small tomatoe paste…it was excellent. Going home for lunch to have some more!!!

  • Gerry

    Made enough…I thought for eight hungry guys…should have made double..what a hit!!!!

  • I have made this recipe numerous times. Every time it has always come out perfect. I love the fact that you can taste all of the ingredients as this recipe does not overwhelm you with tomato sauce.


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