Chicken Cacciatore

    1 hour 10 min

    'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. If desired, serve over spaghetti.

    701 people made this

    Serves: 8 

    • 250g plain flour for coating
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 whole 2 to 2.5kg chicken, cut into pieces
    • 2 tablespoons vegetable oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 green pepper, chopped
    • 1 (400g) tin chopped tomatoes
    • 1/2 teaspoon dried oregano
    • 125ml white wine
    • 200g punnet fresh mushrooms, quartered
    • salt and pepper to taste

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large frying pan (one with a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from pan.
    2. Add the onion, garlic and pepper to the pan and saute until the onion is slightly browned. Return the chicken to the pan and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
    3. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

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    Reviews in English (450)


    Dynamite ,I will put more mushrooms in next time and possibly another pepper 👌🇬🇧.  -  05 Aug 2016


    I made this dish exactly as the recipe requires except for using a 1.4kg chicken as there were only four of us. All other ingredients were added in the amounts suggested. When I began, I was unsure what to make of this recipe as it seemed to be more "chasseur" than "cacciatore", and to some extent that is true of the taste, Nevertheless, it is a wonderful dish, full of flavour and so delicious. With a small selection of vegetables as a side dish, it was more than enough. An easily cooked alternative to a standard Sunday dinner and one that we will be enjoying regularly in future.  -  04 Oct 2015


    This recipe is very similar to the one my Italian Grandmother taught me to make. Here's what she would do: (1) used a large Dutch Oven (the "spaghetti pot") rather than a skillet; (2) always used Olive Oil as her "vegetable oil"; (3) dipped the chicken pieces in egg prior to dredging them in flour; (4) used parsley and/or basil rather than oregano; (5) never used mushrooms; (6)pierced the onion and put it in whole (and then discarded it before serving the stew); (7) sliced the green peppers in strips rather than chopping them; (8) used red wine rather than white; (9) added carrots and potatoes (which she had cleaned, peeled, quartered and par-cooked) to the pot half-way through the cooking time (which was more like 45 minutes than 30). We used to eat this right from the pot when we were kids it was so delicious. I tend to remove the pieces from the pot first to a serving dish or salad bowl, let them sit for a while (perhaps 10 minutes), and then remove them, the vegetables and as much of the "sauce" as I want to yet another serving dish (less greasy that way). My family loves this dish, and prepared this way, there's no need to serve it "over" or "alongside of" anything.  -  17 Jul 2007  (Review from Allrecipes US | Canada)