Chicken Cacciatore

Chicken Cacciatore

Weather: 7 degrees, starry morning
What I’m listening to: The Grinch

It’s easy and totally acceptable to post only sweets at Christmastime. But, I couldn’t let this particular dish sneak by. This is easily one of my favorite recipes I’ve made this winter. This rustic, hearty chicken dish is perfect for a cold evening.

Chicken Cacciatore via Alaska from Scratch

Chicken Cacciatore via Alaska from Scratch

You get the best flavor by slow-cooking chicken on the bone. Chicken thighs are very affordable and full of flavor. I removed the skin prior to cooking. If you are a white-meat person, I recommend using a combination of breasts and thighs on the bone with the skin removed. I served mine over angel hair pasta to drink up all the lovely rich broth. It’ll warm you up right down to your toes.

Chicken Cacciatore


Adapted from [bell’ alimento|]

Yields: 6-8 servings

  • 6-8 chicken thighs, bone in, skin removed, patted dry and seasoned well with salt and pepper
  • 2T butter
  • 2T olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 28oz can diced tomatoes with juices
  • 2/3c white wine
  • 8oz sliced mushrooms
  • 1/3c flat-leaf parsley, chopped

In a Dutch oven over medium heat, heat butter and olive oil together until butter is melted. Add the chicken pieces and cook until nice and browned, about 5 minutes per side.

Add the onions and garlic, cooking until the onions are tender, another 3-5 minutes. Add the carrots and celery, followed by the tomatoes and wine. Bring to a simmer, lower heat and cover, simmering for 30 minutes. Remove the lid and stir in the mushrooms. Cover and simmer another 15 minutes.

Check for seasoning and add salt and pepper as needed. Stir in half the parsley. Serve over angel hair pasta with a sprinkle of the reserved parsley.



  1. […] It wasn’t long after I got home from my trip that I tried the crockpot polenta method in my own kitchen. It totally works. Throw all the ingredients into a saucepan on the stove, bring it to a boil, transfer it to a crockpot, and cook it for two hours, stirring about once an hour. Just prior to serving, stir in some more butter and half and half to loosen to your desired texture, and serve. Parmesan cheese is optional at this stage, depending on what your entree is. This easier, lower-maintenance version of polenta would be perfect with my Balsamic Braised Beef Short Ribs or use it in lieu of pasta with my Chicken Cacciatore. […]


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