Chicken Cacciatore over Marsala Risotto Recipe

Name: Chicken Cacciatore over Marsala Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cups Flour; 1/2 teaspoons Salt; ⅛ teaspoons Freshly Ground Black Pepper, More To Taste; 5 Tablespoons Olive Oil, Divided; 6 pieces Dark Meat Chicken; 1 cup Salsa; 2 cans (8 Oz. Can) Tomato Sauce; 1 cup Whole Cremini Mushrooms; 1 whole Medium Onion, Sliced; 4 cloves Garlic, Minced, Divided; 1 teaspoon Dried Oregano; 2 whole Bell Peppers, Sliced; 2 Tablespoons Butter; 1 cup Uncooked Arborio Rice (risotto); 1/2 cups Onion, Chopped; 1 cup Marsala Wine; 2 cups Chicken Broth

Servings: persons

⅓ cups Flour
1/2 teaspoons Salt
⅛ teaspoons Freshly Ground Black Pepper, More To Taste
5 Tablespoons Olive Oil, Divided
6 pieces Dark Meat Chicken
1 cup Salsa
2 cans (8 Oz. Can) Tomato Sauce
1 cup Whole Cremini Mushrooms
1 whole Medium Onion, Sliced
4 cloves Garlic, Minced, Divided
1 teaspoon Dried Oregano
2 whole Bell Peppers, Sliced
2 Tablespoons Butter
1 cup Uncooked Arborio Rice (risotto)
1/2 cups Onion, Chopped
1 cup Marsala Wine
2 cups Chicken Broth

1
In a large zip top plastic bag, combine flour, salt and pepper.
2
Heat 3 tablespoons olive oil in a large, deep skillet on medium heat.
3
Add chicken to the flour mixture 2 pieces at a time and shake to coat.
4
Brown chicken in oil and drain on paper towels.
5
Drain the pan and return to the heat.
6
Stir in salsa, tomato sauce, mushrooms, onion slices, half the minced garlic, and oregano.
7
Return chicken to the mixture in the pan and bring to a boil.
8
Reduce heat to low, cover and simmer for 40 minutes.
9
Add bell pepper and simmer, covered, for an additional 5-10 minutes or until chicken is fork-tender (temperature in the thigh should be 180 degrees F).
10
While chicken is simmering, prepare the risotto: heat the remaining 2 tablespoons olive oil and butter in a large skillet.
11
Saute the chopped onion and remaining minced garlic in the oil and butter for 3 minutes, until translucent.
12
Add rice, stirring for about 2 minutes.
13
Be careful not to let your rice or your onion and garlic burn.
14
Stir in marsala.
15
Continue cooking and stirring until liquid is absorbed.
16
Gradually stir in the chicken broth, one cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
17
Serve the chicken over a bed of risotto and top it with plenty of sauce and vegetables from the pan.

959

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ⅓ cups Flour, 1/2 teaspoons Salt, ⅛ teaspoons Freshly Ground Black Pepper, More To Taste, 5 Tablespoons Olive Oil, Divided, and more.

Yes, Chicken Cacciatore over Marsala Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cacciatore over Marsala Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions