Chicken Cacciatore - Olive Branch Oil & Spice

Chicken Cacciatore

Apr 20, 2024

This is an easy and delicious version of chicken cacciatore. Chicken stewed with tomatoes, wine, and mushrooms.


  • 1 whole chicken, cut into 8 pieces

  • 1 onion, chopped

  • 3 cloves garlic, chopped

  • 1 28 oz can whole tomatoes

  • 3 cups mushrooms, sliced

  • 1 cup white wine

  • 3 cups chicken stock

  • 1 sprig rosemary

  • 1 cup olives, chopped

  • 1/4 cup capers

  • 1/4 cup parsley, chopped

  • 1/4 cup Nocellara del Belice olive oil (or any varietal)

  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Heat olive oil in a large dutch oven over medium high heat

  2. Season the chicken on both sides with salt and pepper. Add the chicken to the hot oil in batches searing on all sides. Remove the chicken and set aside.

  3. Reduce the heat to medium. Add the onion, garlic, and mushrooms and saute until soft. Add the wine and scrape up all the brown bits. Bring to a boil then add the tomatoes and break up with a spoon. Add the broth, rosemary, and return the chicken to the pot. Reduce the heat to medium low and simmer for 2 hours until the chicken is tender.

  4. A few minutes before serving add the olives and capers. Top with parsley.

Takes 2 hours 30 minutes

Serves 4-6

More articles