How to Make Northern Italian-Style Chicken Cacciatore - A Step-by-Step Guide

Chicken cacciatore is a classic Italian dish that hails from various regions across Italy. The term "cacciatore" translates to "hunter" in English, and this dish is traditionally made with braised chicken, vegetables, and a rich tomato sauce. There are many regional variations of chicken cacciatore, and one of the most popular is the Northern Italian-style version, which we will be exploring in this recipe.

What sets Northern Italian-style chicken cacciatore apart from other variation...

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Ingredients

  • 1 (4 pound) whole chicken, cut into 4 pieces
  • 2 tablespoons olive oil
  • 1 (8 ounce) package mushrooms, chopped
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • 1 (14 ounce) can diced tomatoes
  • ½ cup chicken broth
  • ¼ cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 pinch red pepper flakes
  • salt and ground black pepper to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 8 servings

  • Rinse chicken pieces and pat dry.
  • Heat oil in a large skillet over medium heat. Add chicken and brown, 4 to 5 minutes per side. Remove chicken to a plate.
  • Add mushrooms, onion, and celery to the pan drippings and sauté until soft, about 5 minutes. Add garlic and cook until fragrant, about 2 more minutes.
  • Return chicken to the skillet. Add white wine and cook until it has almost completely evaporated, 2 to 3 minutes. Add diced tomatoes, chicken broth, parsley, oregano, pepper flakes, salt, and pepper. Cover and simmer until chicken is no longer pink at the bone and the juices run clear, about 30 minutes.
  • Nutrition

    557 cal.

    • Total Fat: 38g
    • Saturated Fat: 10g
    • Cholesterol: 171mg
    • Sodium: 318mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 1g
    • Protein: 44g
    • Potassium: 643mg