Chicken Cacciatore


3-pound to 4-pound frying chicken, cut in pieces
salt and pepper
3 tablespoons butter
1 tablespoon olive oil
1 medium-size onion, finely chopped
1/2 pound fresh mushrooms, sliced
2 tablespoons all-purpose white flour
1/2 cup dry white wine
2 tablespoons cognac
1 cup chicken broth
3 cups peeled, chopped tomatoes, drained
1 to 2 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 teaspoon dried oregano


Season the chicken with salt and pepper. In a large Dutch oven, heat the butter and oil. Brown the chicken in the butter mixture. Remove and set aside.

Preheat the oven to 350 degrees F.

Add the onion, mushrooms, and ½ teaspoon each of salt and pepper to the pan. Saute until the onion is transparent, about 5 minutes. Stir the flour into the butter and cook, stirring constantly, until the butter is golden brown. Add the wine, cognac, broth, tomatoes, and garlic. Simmer for 10 minutes. Return the chicken to the pan.

Cover and bake in the preheated oven for 45 to 60 minutes, until the chicken is done. Remove the chicken and keep warm on a serving plate. Bring the sauce to a boil on top of the stove and cook until the volume is reduced to about 3 cups. Add the parsley, basil, and oregano. Serve with linguine.


4 servings

Reader Comments

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Chicken cacciatore

This was my grandfathers recipe. I regret there aren’t more !!!

I have made this recipe

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I have made this recipe numerous times. Every time it has always come out perfect. I love the fact that you can taste all of the ingredients as this recipe does not overwhelm you with tomato sauce. – Reviewed by Judy Cashman

Made enough...I thought for eight hungry guys...should have made double..what a hit!!!! – Anonymous Review

Made this last night. Left out cognac and white wine, added one small tomatoe was excellent. Going home for lunch to have some more!!! – Reviewed by robin levinson
This recipe is unbelievable. Even my Nona would have loved it. The fresh herbs with the cognac and wine is really tasty. Well worth the time to prepare and wait for the response of your guests or family. – Reviewed by Gerry Childs
It's a marvelous recipe! The alcoholic products lose their alcohol, as the dish cooks, and leaves only a delicious flavor, very mild and unlike the uncooked cognac or white wine. I'm from New Orleans, where many Sicilian Italians live, and they add a new, vinegary red wine, the type that used to be called "Dago Red," a very cheap and relatively "new" red wine (I usually use Gallo) before so many people were offended about almost everything, and we became so "correct." The best I've ever had was cooked in the home of Sicilian friends, who used fresh, very ripe plum tomatoes diced and deseeded, rather than the canned product, and added a cup of homemade red wine that gave the sauce a nice bite. – Anonymous Review

This is an excellent recipe

This is an excellent recipe that I have been making for years. I have tried it with fresh mushrooms as well as jarred and fresh are far superior. I have also tried it with boneless breasts, but they come out a little dry so I suggest frying them and adding them at the end if you try with boneless. I have also tried with or without cognac. Both come out delicious. Thanks, Mr. Vici!!