Chicken Cacciatore

Served With Creamy Polenta!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour 20 minutes


1 chicken fryer, cut up
1 1/2 cups flour
2 cups baby carrots, left whole
1/2 large onion, chopped
1/2 green pepper, chopped
1 1/2 cups cremini mushrooms, sliced
1 cup large black olives, pitted
1 can whole peeled tomatoes, drained, seeds removed
4 cups marinara sauce
1 1/2 cups Chianti wine
1 tbsp fresh oregano, minced
1 tbsp fresh thyme leaves
3 garlic cloves, sliced
3 tbsp olive oil
1 tbsp parsley, chopped (garnish)
Parmesan cheese, grated (topping)

Cooking Tools

Large deep skillet with lid
Medium mixing bowl

Place flour in mixing bowl and dredge chicken parts in the flour to coat all sides, shake off any excess flour.  On medium heat, place oil in skillet and place chicken in pan to brown on all sides, approximately 15-20 minutes.  Once the chicken parts are browned, add rest of the ingredients, mix and cover with the lid and cook for additional 1 hour, stir occasionally so not to burn the bottom.  If the temperature is to high, just lower the heat.  Serve over cooked polenta, rice or pasta, garnish with chopped parsley and Parmesan cheese.
Serves 4

1 thought on “Chicken Cacciatore”

  1. Pingback: Chicken Cacciatore — Woman and the Whisk | My Meals are on Wheels

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