Chicken Cacciatore, though not always thought of as a stew, has the characteristics of one; chicken is paired with vegetables in a rich, thick broth. The mixture is then spooned over al dente linguine.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Reviews (3)

61 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 24
  • 2 star values: 18
  • 1 star values: 4
Rating: Unrated
I thought this was really disappointing. It didn't have much flavor and just generally came out mediocre.
Rating: Unrated
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.
Rating: Unrated
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?