Chicken Cacciatore

Based on a recipe by Lisa Schroeder, Danielle Centoni that was excerpted from the cookbook Mother's Best and found on
Total Time2 hrs
Course: Main Course - Chicken - Poultry
Servings: 6 servings
Author: Catherine Christiano


  • 3 1/2 pounds chicken cut into serving pieces or 3 pounds chicken legs and thighs
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper
  • 1/3 cup all-purpose flour
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 cups yellow onion quartered and sliced 1/4-inch wide
  • 1/2 pound button or cremini mushrooms sliced 1/4-inch thick, approximately 2 cups
  • 3/4 cup carrots peeled and sliced 1/4-inch thick, about 1 large carrot
  • 1 1/2 cups green bell pepper seeded and sliced 1/4- inch wide, about 1 medium pepper
  • 1 tablespoon garlic finely chopped, about 3 large cloves
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups dry white wine such as Chardonnay, Pinot Grigio, or Sauvignon Blanc ( for a deeper flavor use red wine and add a tsp of dry oregano)
  • 28 ounces canned unsalted diced tomatoes with juice


  • Heat the oven to 350 °F. Using a Dutch oven with lid works best, but a cast iron skillet or oven-proof non-stick skillet that can be covered tightly with a lid is fine too.
  • Mix flour, 1 tsp. pepper, and 2 tsp. Kosher salt in a shallow dish. Coat the chicken on all sides.
  • Heat Dutch oven over medium heat for several minutes. When hot, add 1/4 cup of oil; heat until shimmering. Add chicken, skin side down in single layer; cook over medium heat without moving for about 4 minutes, or until browned on first side. Turn over and repeat, reduce heat if it browns too quickly. Transfer to large plate lined with paper towels.
  • In oil remaining in pot, saute onions until translucent., about 2 minutes. Add mushrooms, carrots, green pepper, garlic, salt, and pepper. Cook while stirring an additional 2 minutes. Add wine and stir to scrape up browned bits. Add tomatoes with juice.
  • Return chicken to pan, submerging in vegetable mixture; bring to a simmer. Cover tightly with lid and place in oven. Cook for about 1 hour, or until chicken is very tender.
  • Sauce should have a rich-soup consistency. If watery, transfer chicken to a bowl and cover to keep warm, reduce sauce over medium-high heat until thickened. Add additional salt to taste.


Skinless and boneless chicken thighs work well. Serving suggestions include wide egg noodles or farfalle pasta.