Chicken Cacciatore

Chicken Cacciatore


April 18, 2013

adapted from

  • Makes: Serves 4-6.


1/4 cup all-purpose flour

6-8 chicken thighs or breasts, bone-in, skin-on

3 bacon strips, chopped

1 medium onion, diced

2 cups quartered button mushrooms (optional)

3-4 garlic cloves, crushed

2 cups chicken stock

1 large tomato, diced

1 Tbsp. fresh rosemary, chopped


1Preheat the oven to 350F. In a large re-sealable plastic bag (or a bowl) toss the flour and chicken to coat evenly.

2In a large, heavy ovenproof skillet or Dutch oven, cook the bacon over medium-high heat until crisp; remove from the pan with a slotted spoon and set aside.

3Add the chicken pieces in batches and brown them on all sides. Remove chicken from pot and set aside.

4Pour off all but about a tablespoon of the oil. Add the onion and mushrooms (if you're using them) and cook until tender, about 5 minutes. Add garlic and cook 1 minute more.

5Return the chicken to the pan along with the bacon, stock, tomato and rosemary and bring to a simmer. Bake uncovered for 1 hour, until the chicken is golden, tender and cooked through.

6Serve over pasta or with mashed potatoes.


About Julie

You May Also Like

Leave a Reply

Your email address will not be published.