No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken Cacciatore

Per serving: 599 calories, 9 g fat, 151 mg cholesterol, 61 g carbs, 573 mg sodium, 59 g protein, 6 g fiber

  • Servings: 6
Chicken Cacciatore

Photography: Quentin Bacon

Source: Martha Stewart Living, January 2002

Ingredients

  • One-and-a-half 3-pound chickens, cut into 12 pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds cremini mushrooms or white mushrooms, quartered
  • 2 large onions, sliced 1/4 inch thick
  • 2 large bell peppers (preferably 1 red and 1 green), sliced 1/4 inch thick
  • 4 garlic cloves, smashed
  • 1/2 cup dry red wine
  • One 28-ounce can crushed Italian tomatoes
  • One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
  • 3/4 pound linguine
  • Coarse salt
  • 1/4 cup chopped fresh basil or flat-leaf parsley (optional)

Directions

  1. Reserve chicken wings for another use. Remove skin from chicken; halve breasts crosswise; you will have 6 pieces of dark meat and 6 pieces of light meat.

  2. Heat a deep 10-inch skillet or 6-quart Dutch oven over medium heat until hot. Add half the chicken pieces; cook until browned, about 8 minutes, turning once. Transfer to a plate. Repeat with remaining chicken.

  3. In same pan, heat 1/2 tablespoon olive oil. Add mushrooms; cook on medium-high, stirring, until softened and browned, about 7 minutes. Transfer to a bowl.

  4. Add remaining 1/2 tablespoon oil to pan; add onions, peppers, and garlic; cook on medium-high, stirring occasionally, until golden, about 4 minutes. Pour in wine; bring to a boil. Cook until almost evaporated, about 3 minutes. Add tomatoes and broth; return chicken to pan. Simmer, turning occasionally, until meat is tender and sauce is thickened, about 1 hour. Stir in mushrooms. Cook linguine in a large pot of boiling salted water until al dente. Drain; serve with chicken and sauce. Garnish with basil or parsley if desired.

Cook's Note

This stew can be made up to two days ahead

Reviews (3)

  • sbjohnston 21 Nov, 2010

    I thought this was really disappointing. It didn't have much flavor and just generally came out mediocre.

  • jimsqueeniechef 30 Jun, 2008

    To Souseki: If you are interested in a fabulous chicken cacciatore recipe that is even better the next day and I have had hundreds of compliments on it, please let me know. I will search for the one you are interested in, though, but I think that particular magazine went down in the Iowa flood--I will check if you are interested.

  • sousekl 9 May, 2008

    I have the recipe of Chicen Cacciatore 101 from your magazine, but missing the how-to section. It calls for preparing the skin separately, and doesn't have green peppers, and uses dry white wine. I made it once, and it was fantastic. Now, I am searching for the complete recipe again and can't find it on Martha's web site. Can someone help?

Related Topics