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Gallery Chicken Cacciatore Credit: Quentin Bacon Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 1/2 three-pound chickens, cut into 12 pieces 1 tablespoon extra-virgin olive oil 1 1/2 pounds cremini mushrooms or white mushrooms, quartered 2 large onions, sliced 1/4 inch thick 2 large bell peppers (preferably 1 red and 1 green), sliced 1/4 inch thick 4 garlic cloves, smashed 1/2 cup dry red wine One 28-ounce can crushed Italian tomatoes One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat 3/4 pound linguine Coarse salt 1/4 cup chopped fresh basil or flat-leaf parsley (optional)

Gallery Chicken Cacciatore Credit: Quentin Bacon

Recipe Summary Servings: 6

Chicken Cacciatore      Credit: Quentin Bacon

Chicken Cacciatore

Credit: Quentin Bacon

Chicken Cacciatore

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 1/2 three-pound chickens, cut into 12 pieces 1 tablespoon extra-virgin olive oil 1 1/2 pounds cremini mushrooms or white mushrooms, quartered 2 large onions, sliced 1/4 inch thick 2 large bell peppers (preferably 1 red and 1 green), sliced 1/4 inch thick 4 garlic cloves, smashed 1/2 cup dry red wine One 28-ounce can crushed Italian tomatoes One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat 3/4 pound linguine Coarse salt 1/4 cup chopped fresh basil or flat-leaf parsley (optional)

Directions

Reserve chicken wings for another use. Remove skin from chicken; halve breasts crosswise; you will have 6 pieces of dark meat and 6 pieces of light meat.

Heat a deep 10-inch skillet or 6-quart Dutch oven over medium heat until hot. Add half the chicken pieces; cook until browned, about 8 minutes, turning once. Transfer to a plate. Repeat with remaining chicken.

In same pan, heat 1/2 tablespoon olive oil. Add mushrooms; cook on medium-high, stirring, until softened and browned, about 7 minutes. Transfer to a bowl.

Add remaining 1/2 tablespoon oil to pan; add onions, peppers, and garlic; cook on medium-high, stirring occasionally, until golden, about 4 minutes. Pour in wine; bring to a boil. Cook until almost evaporated, about 3 minutes. Add tomatoes and broth; return chicken to pan. Simmer, turning occasionally, until meat is tender and sauce is thickened, about 1 hour. Stir in mushrooms. Cook linguine in a large pot of boiling salted water until al dente. Drain; serve with chicken and sauce. Garnish with basil or parsley if desired.

Reviews (3)

 Add Rating & Review     61 Ratings   5 star values:        7    4 star values:        8    3 star values:        24    2 star values:        18    1 star values:        4

Reviews (3)

Add Rating & Review     61 Ratings   5 star values:        7    4 star values:        8    3 star values:        24    2 star values:        18    1 star values:        4

Add Rating & Review

61 Ratings 5 star values: 7 4 star values: 8 3 star values: 24 2 star values: 18 1 star values: 4

61 Ratings 5 star values: 7 4 star values: 8 3 star values: 24 2 star values: 18 1 star values: 4

61 Ratings 5 star values: 7 4 star values: 8 3 star values: 24 2 star values: 18 1 star values: 4

  • 5 star values: 7 4 star values: 8 3 star values: 24 2 star values: 18 1 star values: 4

    Martha Stewart Member     Rating: Unrated       11/21/2010   I thought this was really disappointing. It didn't have much flavor and just generally came out mediocre.  

Martha Stewart Member     Rating: Unrated       06/30/2008   To Souseki: If you are interested in a fabulous chicken cacciatore recipe that is even better the next day and I have had hundreds of compliments on it, please let me know. I will search for the one you are interested in, though, but I think that particular magazine went down in the Iowa flood--I will check if you are interested.  

Martha Stewart Member     Rating: Unrated       05/09/2008   I have the recipe of Chicen Cacciatore 101 from your magazine, but missing the how-to section. It calls for preparing the skin separately, and doesn't have green peppers, and uses dry white wine. I made it once, and it was fantastic. Now, I am searching for the complete recipe again and can't find it on Martha's web site. Can someone help?

    Martha Stewart Member

    Rating: Unrated 11/21/2010

I thought this was really disappointing. It didn’t have much flavor and just generally came out mediocre.

Rating: Unrated

Rating: Unrated 06/30/2008

To Souseki: If you are interested in a fabulous chicken cacciatore recipe that is even better the next day and I have had hundreds of compliments on it, please let me know. I will search for the one you are interested in, though, but I think that particular magazine went down in the Iowa flood–I will check if you are interested.

Rating: Unrated 05/09/2008

I have the recipe of Chicen Cacciatore 101 from your magazine, but missing the how-to section. It calls for preparing the skin separately, and doesn’t have green peppers, and uses dry white wine. I made it once, and it was fantastic. Now, I am searching for the complete recipe again and can’t find it on Martha’s web site. Can someone help?

All Reviews for Chicken Cacciatore

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken Cacciatore

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest