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Chicken Cacciatore

Yields1 Serving

adapted from

 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

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


In 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.


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


Pour 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.


Return 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.


Serve over pasta or with mashed potatoes.

Nutrition Facts

Serving Size Serves 4-6.