Chicken Cacciatore
main course · Italian
A simple, rustic cacciatore-style braised chicken with mushrooms, onions, garlic and wine — served over pasta, rice or egg noodles.
Added Nov 3, 2025
Prep time
15 min
Cook time
40 min
Servings
6 servings
Ingredients
1.5 lbs boneless chicken breasts, cut into 2–3 bite pieces
1.5 lbs boneless chicken thighs, cut into 2-bite pieces
Olive oil, enough to cover the bottom of a stock pot
2 large onions, sliced
2 garlic cloves, chopped
1 package pre-washed sliced mushrooms (about 8–10 oz)
1/2 cup dry white wine (or more to deglaze)
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped, to taste
Notes
Wine amount is approximate — substitute equal amount of chicken broth if you prefer no alcohol. This version omits tomatoes; add a can (14 oz) of diced tomatoes or tomato sauce with the mushrooms for a more classic cacciatore. Leftovers keep in an airtight container in the fridge for up to 3 days and reheat gently on the stove. To serve, pasta, rice, or egg noodles all work well; finish with extra parsley or a splash of lemon juice for brightness.
Preparation
1
Heat a stock pot over medium-high heat and add enough olive oil to cover the bottom.
2
Season the chicken pieces with salt and pepper. Working in batches if needed, lightly brown the chicken in the hot oil (about 4–6 minutes per batch) until golden on the outside; remove browned chicken to a plate.
3
Reduce heat to medium. Add the sliced onions to the pot and sweat them, stirring occasionally, for about 5 minutes until softened and translucent.
4
Add the chopped garlic and cook, stirring, for about 2–3 minutes until fragrant (do not let it burn).
5
Pour in the white wine and bring to a simmer; scrape up any browned bits from the bottom of the pot. Cook the wine for 3–5 minutes to reduce slightly.
6
Return the browned chicken to the pot, add the sliced mushrooms, and season with additional salt and pepper to taste. Stir to combine.
7
Cover the pot, reduce heat to low, and simmer gently for about 25 minutes until the chicken is cooked through and flavors are melded.
8
Taste and adjust seasoning. Transfer to a serving platter and serve over spaghetti, rice, or egg noodles. Sprinkle with chopped fresh parsley before serving.
Related
Social
Tiramisu Bowl (High-Protein)
A quick, four-ingredient high-protein take on tiramisu using nonfat vanilla Greek yogurt, espresso, and ladyfingers. Makes 4 servings (~280 Cal / 26 g protein each).
Made by Joseph Abell
190 min4 servings
dessertItalian
Social
Sourdough Rosemary Focaccia Muffins
Crispy-edged, airy-centered focaccia muffins made with sourdough starter, fresh rosemary, and a buttery flaky-salt finish — perfect as a side or snack.
Made by Sam @ SALT N SPRINKLES
50 min12 muffins
main course / sideItalian
Beef Braised with Guanciale and Red Wine
My Creation
Beef Braised with Guanciale and Red Wine
A rustic Italian-style braise: flour-dredged beef browned with guanciale, onions, garlic and parsley, then finished with dry red wine (Barbera recommended).
105 min4 servings
main courseItalian
Pasta e Ceci
My Creation
Pasta e Ceci
A simple, pantry-friendly Italian chickpea and ditalini pasta simmered in tomato and chickpea cooking liquid, optionally finished with a garlic‑rosemary oil and pecorino and spinach.
35 min2 servings
Main courseItalian
Social
Basic Fresh Pasta Dough
A simple fresh pasta dough made with 200 g flour and 2 eggs — hand-mixed, kneaded, and rested until smooth and tacky, ready to roll and cut.
Made by Francesco Mattana
35 min2 servings
pastaItalian
Seafood Salad (Insalata di Mare)
Forked
Seafood Salad (Insalata di Mare)
A chilled Italian-style seafood salad with shrimp, scungilli (conch), calamari, olives, celery and whole garlic cloves, marinated in lemon and olive oil.
40 min6–8 servings
saladItalian