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Chicken Cacciatore

Chicken Cacciatore
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Serves 4| Hands-On Time: | Total Time:



  1. In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
  2. Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan. Cook until browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken.
  3. Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook for 10 minutes.
  4. Crush the tomatoes and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates.
May, 2006

Nutritional Information

  • Per Serving
  • Calories 803Calories From Fat 63%
  • Fat 56g
  • Sat Fat 14g
  • Protein 54g
  • Cholesterol 207mg
  • Sodium 943mg
  • Fiber 3g
  • Carbohydrate 19g
What does this mean? See Nutrition 101 .

Quick Tip

White pot on stovetop
If your stovetop can't maintain a gentle simmer, stack a second burner grate on top of the one you're cooking on to buffer the too-hot flame.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.