No ImageChicken Cacciatore (Hunter Style Chicken)

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  1. Lori

    Elise, it’s been awhile since I made your recipe for this. I remembered that it is very good–but I forgot about a problem that I always have with it. I use thighs (bone in, skin on). When I brown the chicken over medium heat, it takes much longer than the 5 minutes you suggest for them to brown. And every time (even though I move them around in the oil a bit), the skin always end up sticking to the pan…in effect, the pan skins the chicken pieces! Would it help if I dredged them in flour first? Just wondering, for next time. Because I WILL make them again–it’s such a tasty dish. Thanks in advance for any tips.


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  2. Kristin

    My favorite!!!

  3. Wasi

    what can I use as a non alcoholic substitute

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  4. Evelyn

    I don’t have white wine. Would guiness or vodka work? Or maybe chicken stock with a splash of vinegar?

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  5. Kay

    The first time I made this as written, it was outstanding although I thought the sauce was just a little runny, so the second time I made it, I dredged the chicken in flour before browning and used crushed tomatoes. The third time I made it, I also added cubed pancetta with the onions and 1 1/2 Tb capers to the final simmer. The fourth time, my son suggested adding some red pepper flakes. (My personal preference is to simmer it at least an hour or more at the end so the chicken falls off the bone.) Each time I made it, it was company-worthy! Thanks!


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