Chicken Cacciatore
A rustic Italian dish featuring chicken slow-cooked with vegetables, herbs, and tomatoes, delivering deep, rich flavors.
Ingredients
- 1/4 cup dried porcini mushrooms (reconstituted in hot water)
- 1 whole chicken (broken down into parts)
- 2 tablespoons olive oil
- 1/2 yellow onion (peeled and finely diced)
- 3 ribs celery (small diced)
- 2 carrots (peeled and finely diced)
- 4 cloves garlic (finely minced)
- 1 cup baby portabella mushrooms (sliced)
- 1 cup button mushrooms (sliced)
- 1 cup dry red grape juice (or broth substitute)
- 2 cans whole peeled tomatoes (28 ounces each, hand-crushed)
- 1 tablespoon fresh parsley (chopped)
- 1 1/2 teaspoons fresh rosemary (chopped)
- to taste sea salt and fresh cracked pepper
Instructions
- Reconstitute dried porcini mushrooms in boiling water for 20 minutes. Strain and chop, reserving half the liquid.
- Season chicken pieces with salt and pepper. Heat olive oil in a large pot over medium heat and brown the chicken on all sides. Remove and set aside.
- Add onion, celery, carrots, garlic, and all mushrooms to the pot. Sauté for 6-7 minutes until softened.
- Pour in red grape juice or broth and simmer until reduced. Add reserved mushroom liquid, tomatoes, herbs, and seasoning. Stir to combine.
- Return chicken to the pot, cover, and simmer on low for 25-30 minutes until tender.
- Garnish with fresh parsley before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
This dish can be made ahead and stores well in the fridge for up to 5 days. It also freezes beautifully for up to 3 months.