"New School" Chicken Cacciatore Recipe

Name: "New School" Chicken Cacciatore
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (28-oz.) can whole tomatoes, undrained; 1 whole chicken, (about 4 lb.) cut into 8 pieces; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 1/2 cups Shiitake mushrooms, sliced; 1 1/2 cups Cremini mushrooms, sliced; 1 large yellow onion, diced (about 2 cups); 3 garlic cloves, minced; 1/2 cup dry white wine; 1 1/2 cups chicken broth; 2 (4-inch) fresh rosemary sprigs; Kosher salt and freshly ground black pepper to taste; 1/2 cup fresh flat-leaf parsley, chopped

Servings: persons

1 (28-oz.) can whole tomatoes, undrained
1 whole chicken, (about 4 lb.) cut into 8 pieces
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups Shiitake mushrooms, sliced
1 1/2 cups Cremini mushrooms, sliced
1 large yellow onion, diced (about 2 cups)
3 garlic cloves, minced
1/2 cup dry white wine
1 1/2 cups chicken broth
2 (4-inch) fresh rosemary sprigs
Kosher salt and freshly ground black pepper to taste
1/2 cup fresh flat-leaf parsley, chopped

1
Drain tomatoes, reserving 1/2 cup juice.
2
If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat dry. Sprinkle with 1 tsp. salt and 1 tsp. pepper.
3
Cook chicken, in batches, in hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes on each side or until browned. Remove from Dutch oven.
4
Reduce heat to medium. Add shiitake mushrooms and next 3 ingredients to Dutch oven, and cook, stirring occasionally, 8 minutes or until mushrooms are soft and onion is translucent. Add wine, and bring to a boil. Cook 2 minutes. Add broth, rosemary, tomatoes, and reserved tomato juice, and bring to a boil. Return chicken to Dutch oven, nestling into sauce.
5
Cover and cook over medium-low heat 11/2 hours or until meat is tender enough to fall off the bone, basting chicken occasionally with liquid in Dutch oven during cooking. Season with salt and pepper to taste. Sprinkle with parsley just before serving.
6
I highly recommend using San Marzano tomatoes in this dish. Other canned tomatoes are packed in a thinner juice.

499

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 1 (28-oz.) can whole tomatoes, undrained, 1 whole chicken, (about 4 lb.) cut into 8 pieces, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and more.

Yes, "New School" Chicken Cacciatore 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!

"New School" Chicken Cacciatore

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions