Chicken Cacciatore

The trend in Italian restaurants today to be new and innovative has unfortunately forced some excellent traditional dishes such as Chicken Cacciatore off the menus. This is a shame, because if you ask me great food should never go out of style. Here is Chef Paolo’s version of this classic dish.

Serves 4

1 three pound chicken cut into pieces
1 large onion chopped
1 pound mushrooms sliced
1 cup dry sherry wine
1 cup chicken broth
2 cups marinara sauce
1/4 cup olive oil
Salt and Pepper to taste
1 tablespoon chopped fresh parsley

  1. Heat Olive Oil in large, high sided frying pan over medium heat. Add the chicken to the pan and cook until browned on all sides.
  2. Add the onions and mushrooms, cook for 2-3 minutes until onion is translucent.
  3. Drain the oil, add salt, pepper and wine. Cook for 1 minute, stirring and scraping bottom of the pan, to mix in the pan residues.
  4. Add marinara sauce and chicken broth. Bring to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes.
  5. Transfer the chicken to a serving dish., pour the sauce over the chicken sprinkle with parsley and serve.

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