Chicken Cacciatore (Hunter Style Chicken)

This recipe calls for added wine, which is traditional. It does add to the flavor. If you have a dietary restriction that prohibits wine, just omit.

  • Prep time: 10 minutes
  • Cook time: 1 hour, 10 minutes
  • Yield: Serves 4-6


  • One 4 pound chicken, cut into serving pieces, trimmed of excess fat (or 3 1/2 to 4 pounds of chicken thighs, bone in, skin on)
  • Salt
  • 2 Tbsp extra virgin olive oil
  • 1 medium onion, thinly sliced root to tip, about 1 1/2 cups
  • 1 red or green bell pepper, seeded, sliced into 1/4-inch wide slices
  • 8 ounces cremini mushrooms, thickly sliced
  • 2 garlic cloves, thinly sliced
  • 1/3 cup white or red wine
  • 2 1/2 to 3 cups peeled and chopped, firm ripe tomatoes, with their juices,  or 1 28 ounce can of plum tomatoes in their juice
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dry thyme (or 2 teaspoons fresh, chopped)
  • 1 teaspoon dry oregano (or 2 teaspoons fresh, chopped)


1 Brown the chicken: Rinse chicken and pat dry. Season the chicken pieces on all sides with salt. Heat olive oil in a large skillet on medium heat.

Working in batches so that you don't crowd the pan, place the chicken pieces skin side down in the pan.  Cook until nicely browned, about 5 minutes, then turn over and lightly brown the other side.

chicken-cacciatore-method-1 chicken-cacciatore-method-2

Remove chicken to a bowl, set aside. Drain off all but 2 tablespoons of the rendered fat. If you have less than 2 Tbsp of fat in the pan, add more olive oil until you have about that much oil coating the pan.

2 Sauté the onions, bell peppers, mushrooms, garlic: Add the sliced onions, bell peppers, and mushrooms to the pan. Increase the heat to medium high.

chicken-cacciatore-method-3 chicken-cacciatore-method-4

Cook until the onions are translucent, and the mushrooms have given up most of their moisture, stirring frequently, about 10 minutes.

Add the garlic to the pan and cook a minute more.

3 Deglaze pan with wine, add tomatoes, spices: Add the wine and scrape up any browned bits at the bottom of the pan. Simmer until the wine is reduced by half. Add the tomatoes.

chicken-cacciatore-method-5 chicken-cacciatore-method-6

Stir in the pepper, thyme, oregano, and about a teaspoon of salt. Test and taste to adjust. Simmer uncovered for another 5 minutes.

4 Add chicken back to pan, partially cover, cook until tender: Place the chicken pieces on top of the tomatoes and onions, skin side up. Lower the heat and cover the skillet with the lid slightly ajar.

Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are tender, about 30 to 40 minutes.


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  • 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!


  • Bozious

    I used a Ballontine(deboned leg and thigh quarters), fresh wild mushrooms capers with one Serrano chile, just to jump it up a bit. When I used to go hunting with my Juda(grandfather) we would make a version of this with woodcocks(small game bird) white wine deglaze for veggies and red wine when add meat. Blows it up! Great recipe! Brings back some great memories!


    Absolutely delicious! I added capers and a little bit of chicken broth. Served with linguine – dish was a huge hit with family of five. Will definitely make again and again! Thanks so much for sharing. xoxox

  • Bistra

    I was wondering why the picture on top has more liquid and the one at the end of the recipe has only a thick sauce. I want more liquid. Should I add some broth or the liquid can come from the tomatoes alone?

    • Elise Bauer

      Hi Bistra, it’s just the same dish photographed from a different angle. You can easily add some broth if you want.

  • Sophie

    Just made this. Used a dry pink Riesling because it was the only wine I had. I browned the chicken in bacon grease and added a jar of artichoke hearts (juice and all) into the broth. I also threw it in the oven for all the flavors to come together. Divine!!!

  • Sandy

    I made this. Substituted pancetta(chopped bacon) for the mushrooms, seasoned the chicken with some paprika, garlic and onion powder, sea salt and pepper before braising it. Used Moscato wine to make this dish to sweeten and balance the onion and garlic. I added a teaspoon of Italian seasoning to the spices. It gave it some punch.
    Served it with green beans seasoned with Italian spices.
    Served it with Moscato wine( sweeter)
    Thank you. The family loved it so much.

  • Arnie

    To Kathleen. Try artichoke bottoms, can be ordered online from Amazon or others. Salute quickly until a little brown, turn and saute one minute, add just five minute before completiong simmer and serve..

  • Kathleen

    Just made this recipe (added artichoke hearts because I didn’t have mushrooms or peppers) It was delicious – like all of your recipes! Honestly, I think I use two or three of your recipes a week!! They never fail! Thank you, Elise!

  • Kenny Mack

    Made it for the first time today for the family…not a traditional southern dish so I enjoyed the thought of something different. Reminded me of a New Orleans styled dished…very tasty, super easy…will make again!

  • Bill

    This recipe is fantastic and outside of chili, I am not a skilled cook. I have made it with skinless chicken breasts (I’m not keen on eating high-fat chicken skin) about five times with slight variations. Every one of them was excellent which speaks to the versatility of this dish. I do add more garlic. The ease of preparation and end product make this a five star choice.

  • Vanessa

    Does this freeze well? I cook meals for families and freeze them for them to defrost and use at their convenience!

    • Elise

      Hi Vanessa, I haven’t tried freezing this dish but I don’t see why it wouldn’t work well.

  • Tapizz

    What kinda of dish can i make with the following ingridients : Chicken fillets ,Green pepper,Onion ,Tomatoes ,Carrots with Rice

    • Elise

      You’ll have to experiment with that. You might try making something like a Spanish rice, by sautéing finely chopped green pepper, onion, carrots, and raw rice, stirring in crushed or chopped tomatoes, chicken fillets that had been chopped up, adding stock or water (enough to cook the rice), covering and cooking until the rice and chicken are cooked through. YOu would have to add some spices too. You might get some inspiration from looking at the Slow Cooked Chicken and Rice Casserole dish on the site. Good luck!

  • Robert

    Which type of pasta would compliment this ? I have diced the chicken and sauted off in seasoned flour before cooking in the oven along with the said sauce.I intend to add some sour creme before serving.This would actually be more like chicken paprika but “he ho” fed up of rice and fries along with these dishes.

    • Elise

      Hi Robert, I would use big egg noodles!

    • Joe

      Robert: Try ditalini they go well with this dish

  • Joe

    If you want to taste a delicious dish try wild rabbit and wild mushrooms, leaving
    everything else as it is . Every fall my father and uncle gather the mushrooms,
    as they know what to look for,they call them caps or buttons, as the heads are small and round, I supply the rabbits.
    What a feast we have. So delicious.

  • Mr. Catchatory

    Very delicious. Goes great with a crusty baguette or all kinds of pasta/rice. You can add shrimp, fish, or crab to make it more like cioppinio as well. Olives, capers, chard, and various veggies also go well in it but this is a great base recipe and my favorite part is customizing recipes based on what you have in the kitchen or what you’re in the mood for.

  • HS

    I love dishes like this. Just made it last night (another recipe – I’ll try this one later!). We had it with polenta (bf has Northern Italian blood in him!). The great thing is that it usually makes a lot of sauce, so whatever chicken is leftover, I shred and mix it with the leftover sauce and then serve it with pasta the next day for lunch or dinner. Love double duty dishes like that :)

  • Greg bellinger

    Pretty darn tasty and straight forward. Adding the wine early is brilliant. I had a touch more oregano, what you had was great. I only had chicken breasts on time, so I added a little more olive oil. it will be served in Seattle tonight to my wife and South African visitors with Malbec from Argentinia. I owe your one.

    Greg Bellinger
    Untrained as a chef but willing to learn.

    Blessings on your family and the folks who heilped you publish the recdipe. Time to eat.

  • Cheynene Bodie

    Try this dish over egg noodles it is soooo delicious you will be pleasantly surprised.

  • Chuck

    Unbelievable!- I’m usually not a fan of tomato based dishes, too acidic and tomatoey but this recipe, however, is not.
    Fun/easy to make, mis en place helped. Along with dark meat chicken I threw bone-in county style pork ribs(Sam’s cut) simmered until the meat fell off the bone…. FANTASTIC!!

  • dave

    what is the name of the white wine to use in this recipe im new to the wine would love to try it thanks

    • Elise

      You could use a chardonnay or a sauvignon blanc. Make sure you use a wine you like to drink, or like the taste of, as it will flavor the dish. A cheap “cooking” wine will rarely yield a good result.

      • dave

        i looked up a bunch of sauvignon blanc but not sure a good one for this dish i would like to know a good cheap one that you like so i can give the name to the wine store and buy it, thanks your help would be awsome

        • Elise

          Hi Dave, any sauvignon blanc from New Zealand will be good. A relatively inexpensive one that I use a lot is “Monkey Bay”.

  • Marilyn

    I made this for dinner tonight. I had misplaced my usual recipe. I did alter it slightly. I added shallots and zucchini, used roasted garlic and I used cooking sherry. I won’t need to look for my old one because this one is better.

  • cynna

    I have made this recipe four times, each time better than the last. Fabulous and a real crowd pleaser you have it all at the right measuments and it is wonderful !!!

  • Michelle

    I LOVE your recipe, I make it often and I have one tiny (itsy bitsy) request. I love this recipe over mashed potatoes, but my hubby thinks it’s weird. I would love it if, when you post these main dish recipes if you would add what you would think are tasty sides. I ALWAYS have trouble deciding what to make with it!

  • Cary

    I made this last week and served it with a good, crusty bread. My boyfriend RAVED about it – he said it was the best thing I’ve ever cooked. We’ve been together for 5 years now, and except for the “infamous fish foil packets/ fish pudding” incident, I’ve never made him a flop, so high praise! Picky, tomato-hating 8 year old also gobbled it up.

    I added about 1 1/2 tablespoons capers and subbed in salt-free canned chopped tomatoes and an 8-oz jar of canned portobello mushrooms (had them on hand). It still turned out fantastic. Going in the recipe box!

    • Elise

      I’m so glad you liked it Cary!

      • Loris Weber

        Elise – This recipe looks absolutely wonderful. Hope I can do it and not mess it up. I want to know – what is pancetta?

  • Alison

    Made this tonight, and love how rich and flavourful it is! My only complaint is that it was too salty; what is the rationale behind salting the chicken?

    • Elise

      Hi Allison, you need the salt to draw out the flavor of the chicken. If the dish is too salty for you, just cut back on the amount of salt you are using.

  • Ife

    I added thinly sliced carrots and used crushed tomatoes. I also added a little chipotle seasoning. It came out delicious. And served with yellow rice.

  • Tom

    Fantastic! delicious recipe with great flexibility. The number of comments are a testament to it’s quality. The feedback and suggestions encourage experimentation. I made the dish for our 45th anniversary yesterday. It was a hit and I’m looking forward to the leftovers – they get even better a day or two after prep. Thanks!

    • Elise

      Thanks Tom, I’m so glad you liked it!

  • Scott

    Got it simmering on the stove right now. The sauce is already awesome and the chicken is browned to perfection. I cannot wait for the finished product (30 min. and counting).

    As far as my own spins on the recipe: I subbed in chicken broth for the wine, though I want to try it with wine, just don’t have any on hand (the wife is pregnant, so I’m on a sympathy wagon!). I added a dash of crushed red pepper to kick it up just a bit. I dredged the chicken (two legs, two thighs with bone and skin) in flour, which gave the chicken an awesome crispness…

    Oh my, the smell just hit me…I gotta go start the ziti. Thanks Elise!

    PS: I’m very impressed that you updated this recipe SEVEN years later! That’s dedication!

  • Jamie Lynn

    This was so delicious. I used a green pepper and no mushrooms because of my remote location sometimes our produce is sketchy. The chicken browned wonderfully and the tomatoes were so wonderful. Thank you!

  • Vanessa

    I made this last night using boneless, skinless chicken thighs, added green olives and capers, used a mixture of red wine and chicken broth, cooked it low and slow in my dutch oven, and served it with black rice and wilted spinach, and it was absolutely delicious. This is the first time I made one of your recipes, Elise, and I was thrilled with the result. I will be coming back here for more cooking inspiration. Thank you!!

  • Texture

    Pulse half the tomatoes in a blender. The cooking time isn’t long enough for them to break down on their own.

  • peggy

    I made this last night in a dutch oven. The chicken came out flavorless as did the whole dish. I really do not understand why as I followed your directions. I have never made a recipe that came out so bad!!!!

    • Elise

      Try adding more salt and pepper! Usually not enough salt is the culprit.

    • Good Bird

      Use the best chicken you can find. Here’s an LA Times article on the subject:,0,6444593.story

      You can obviously google around to find the best bird in your area.

    • Good Bird

      But to summarize, “air chilled” birds are superior because they don’t have the added water of the “water chilled” process.

      I’m not doing an advert, but I like Trader Joes and Bell & Evans and a couple of other regional brands that use this process.

      Also, be sure to use thighs and legs for this dish…darker meat has more flavor. And the browning process is important. Don’t skip it.

  • Erica

    Made this last night with skinless, boneless breast, against your advice because I was trying to use what I had on hand. Threw in some pancetta with the chicken to try to help make up for the lost flavor, and the dish was still a hit! Thanks for the wonderful recipes.

  • Emily

    I made this tonight and it was amazing! Thanks for a great recipe!

  • Laura Cao

    I just made it and ocurred to me to add Dry Sack instead of wine. Then, since I live in Mexico and had yellow long yellow peppers, I used them instead the bell peppers! Uhmm! Delicious with the little hot flavour… An Italian Mexican American joint venture!

  • Christian Gehman

    Thank you … the picture shows the chicken tops not very brown; possibly letting the skillet rest briefly in a hot oven or under a broiler would remedy that and also crisp up the top skin.

  • Christina

    Really nice dish. I included a bit of carrots and celery, and had it over brown rice (which I don’t usually like), but the dish has enough depth that I think white rice would’ve been washed out. The brown rice has enough body to stand up to it. Next time I’ll add the olives and capers!

    I bought a whole chicken and cut it up, and am currently making stock with the back and wings, so this is a great “multi-tasking” dish. Since I was cleaning onion, carrot and celery for the dish, I just did extra as I went along and threw those in the stock pot. I like being able to kill two recipes with one bird… ;)

  • rita d

    Thanks for this great recipe Elise. My mom who was a Jewish Polish daughter of an orthidox Rabbi, made a pretty good chicken cacciatore for a Jewish girl when I was growing up..I loved it and your recipe is very similar to what she made. Please tell your readers who want to use cooking wine that they can buy a really good white wine at Trader Joes for $2.49 a bottle – 2 buck Chuck is what they call it. Cooking wine is loaded with salt and can really ruin a good recipe so hopefully that will help. I love your site..thanks for all your wonderful posts.

  • Sandy S.

    Well, ingredients for this are definitely going on the shopping list! With so much tasty sauce, I am thinking of serving it with a short flat GF pasta of some kind, maybe those little bow ties? As I need to cut back on salt and fats may try half of the chicken as skinless thighs and use something like Mrs D… or a little crushed celery seed as a ‘rub’ on them. Now if I can just keep to a reasonable portion!

  • Richard Blaine

    You make a delicious Cacciatore. My mother used to make this dish for me and always the mushrooms were a must have and the defining element of the dish as many Italians are mushroom/truffle hunters to begin with. Your dish reminds me of what my Mom used to cook for me! Thank You!

  • Mercedes

    This may be a stupid question – I don’t have a skillet that big, so can I just cook everything in a large shallow pot? Thanks!

    Note from Elise: Yes, a large, shallow pot would work, if you have a cover for the pot.

  • Ellen

    I’m a little late to the game here, but I had to write and say that I made this recipe last night and it was delicious! I added mushrooms and a red bell pepper, and used Italian style stewed tomatoes. I served it over saffron yellow rice instead of pasta, which made for a beautiful (and delicious!) presentation! My boyfriend loved it and I can’t wait to make it again. Thanks for *all* the great recipes on your site!

  • Yeni

    An excellent basic recipe! I added tons of stuff (mushroom, bacon, olive) and didn’t brown the chicken properly (time crunch). I agreed with you, the secret is to salt the chicken properly, as it will make a world of difference between bland and flavorful. With the unlimited combination and possibilities, you can’t go wrong with this dish!

  • Star

    Wow. This was surprisingly good. The changes I made included adding mushrooms, a quarter of a red bell pepper (left over from another recipe), a dash of cinnamon and a dash of paprika. Oh, I also sprinkled some rosemary and thyme just as it finished cooking. This was incredibly liquidy as some other people mentioned and I cooked it uncovered for far longer than the recommended 40 minutes. This was not at ALL bland though, I seasoned the chicken with salt prior to browning and I did not need to add anymore salt to the recipe. The wine adds depth to the sauce and I loved the paprika and cinnamon and will definitely add it again next time. Oh, and after this finishes cooking you really can’t taste the wine in it at all. I will definitely always include mushrooms in this dish as well. Even my very picky fiance enjoyed this…he usually doesn’t have seconds and he just had a second helping of this! Thanks so much for such a tasty recipe!

  • Tina

    I made this recipe last night and my family loved it!! I didn’t change a thing! My picky 14-year old even loved it – eating the drumsticks! Thanks Elise!

  • Angela

    Tried this recipe for the first time for my husband and his family. They loved it. Just wanted to thank you for your recipes. Everything I make from this website comes out amazing. Keep them coming, Elise. I did follow the advice of Big Mike posted on Nov. 2009. Added 3/4 cup of white wine, Spanish olives, mushrooms,zucchini, and bell peppers. Loved it and thank you again.

  • Erin

    Could you include summer squash in this? Would it affect cook time or heat or anything?

    Sure, you could put summer squash in this. I would put it in 10 minutes before the end of the cooking time, otherwise you risk over-cooking it. ~Elise

  • Samantha

    Really delicious! I used all dark meat and included chicken back in the dish. I think that lots of bones and dark meat are key for getting depth. It really is finger licking good.

  • Lauren Pugh

    My H2b made me hunters chicken last night and it was fantastic, he added a pinch of smoked paprika to it and it made it taste warm and excellent. Give it a go!

  • L.Lotito

    In the last 5 min. I added spinach, to let it steam and add to the flavor. It was great because I could add veggies without making another sidedish… yumm!

  • Sara A.

    My mom taught me to do this with tons of onions, mushrooms, bell peppers and canned crushed tomatoes with basil. First we’d chop the onion in to a medium dice and set that cooking then add in the mushrooms, peppers and garlic and then the chicken to get some color on the skin and then the tomatoes. I gotta recommend Tutto Rosso and Sole d’Italia because they are the tastiest. Then we let it all stew until the meat falls off the bone and serve over pasta.

    Re: wine
    You can always just leave it out. It adds a nice depth of flavor, but it isn’t essential. I’d argue towards adding a splash or two of red wine vinegar for the same sort of tang. Plus, it’s your house. The recipe police is not going to come after you if you don’t follow a recipe exactly.

  • tammie

    My mom made this dish with orange juice when I was a kid, perhaps because we didn’t keep wine in the house. I turned out tangy, but very good, despite my not being a fan of any orange flavoring. Thought I would mention it as an option for the person looking to omit the wine.

    Good suggestion, thank you. ~Elise

  • d jones

    Chicken Cacciatore was a dish my mother made frequently when I was growing up. Your version looks similar, but my mom used thinly sliced celery, chopped green pepper, zucchini (when in season), lots of fresh mushrooms, and sliced green olives in it as well. Since we had no wine in the house, she used straight vinegar (cider, white, or red wine???)in place of the wine, and we loved that sharp tang it gave the dish. Cacciatore was served over leftover mashed potatoes, rice, or pasta. Thanks for the trip down memory lane. (Have to try it over the polenta, and now you’ve got me thinking of trying it over gnocci.)

  • Patty Pelayo

    I made this recipe for dinner tonight and the family loved it! Husband and sons went for seconds, they kept saying how they liked it so much. I threw in some mushrooms and they were so good, soaking in all the other flavors. I will keep this recipe handy, it is definitely a keeper.
    I served it with a side of couscous, it was a great combination.
    Thanks for your awesome recipes!

  • lowlight @ HCW

    Hmm not sure why, but this didn’t taste that great to me. It is missing some ‘richness’.. I found it to be quite bland and liquidy. Maybe it was the wine I used?

    I think it would have been a lot better with some butter or cream added, to fill out the sauce a bit.

    • A dude who cooks

      Use good quality chicken (Trader Joe’s or any Amish brand) and stick to the thighs for more flavor. Remember to reduce the liquid (step three) and use sea salt instead of table salt. For the browning step, dust the chicken with coarse fresh black pepper before the bird goes in the pan.

      Also, think about adding a bit more garlic.

      But basically it sounds like the dish wasn’t on the fire long enough for the flavors to come together.

  • Kelly W

    I made this the other night – it was just delicious! (I added in mushrooms and used the suggestion of Verjuice in place of wine.) I served it with polenta that had parmesan mixed in, and my husband and I loved it.

    Then I used the leftovers three days later to make a Chicken Cacciatore pizza… I just made sure to pull any bones and skin out, then used the shredded chicken on top of an herbed pizza crust with tomato sauce and cheese. It was simply delicious! Thanks for another winner Elise!

  • Bigmike

    I just did this in the dutch oven on the stove, and it turned out quite wonderful (YUM!). I paired it with freshly made bread out of a breadmaker. I did have a few variations though. Let see…

    -Half a chicken cut up (2 lbs)
    -One can Fire Roasted Diced Tomatoes instead of fresh (all I had)
    -pre-diced garlic (2 Tbsp)
    -One Cup Dried Shiitake Mushrooms
    -3/4 Cup Wine instead of 1/3 (to compensate for dried mushrooms)
    -One can chopped up black olives
    -Sea Salt instead regular (decent amount)

    This is definitely a keeper. I might try a few things in the future: Sauvignon Blanc instead of Chardonay for a bit more kick, green olives instead of black (although black was awesome), tossing in some wild rice and more liquid, and maybe sun dried tomatos, bacon or prosciutto, and of course the bell pepper mentioned above. There are so many fun variation on this dish that can make it new each time.

    What a great way to finish a blustery November winter day in Alaska.

  • Alyssa

    I’m only sixteen and this recipe wasn’t that hard to make! My Whole family enjoyed it, the white wine really brung out the flavors and so did the chicken! I sereved it with rice and green beans, but it could have been great with out the side disdes!

  • Rutheyi

    I have been making something similar to this for a long time in my Slow Cooker….as I am affectionately called the “Crock Pot Queen” by friends and family.

    My version uses my leftover homemade spaghetti sauce, mushrooms are a must and if I am feeling “funky” I add in thick slices of zuchini. Layer like Elise does, but in your slow cooker and put on low setting. In 4-6 hours you have a great smelling house and a ready made main dish!

    We usually serve it with a green salad and hard rolls. AND, any leftovers are used to make a great italian-style chicken veggie soup the next day in…yep you guessed it, the Slow Cooker!

    I only own 6 of them! LOL XD

  • Karell

    I was under the impression that it was called hunter stew because this would be a simple meal for hunters to cook over a fire on hunting trips. I don’t know where I heard that, maybe I made it up.
    I’m surprised no one has commented saying they put olives in this. I know it isn’t traditional, but I thought green olives were a pretty standard addition here.
    Thanks for the recipe.

  • Bev

    This recipe looks delicious and easy. I’ve been looking at other recipes, though, and they always dredge the chicken in flour before frying. Is it ok to do that with your recipe?

    Sure, if you want. ~Elise

  • Contra

    The only way I have ever made hunters chicken is with Demi Glace for the sauce and diced toms on top. Served with wild rice. Try it!

  • Alison @ Wholesome Goodness

    I made this tonight with leg quarters. It was really yummy! I did add mushrooms and half a red bell pepper, and I doubled the wine too. This is a wonderfully flexible recipe. My husband was very impressed. Thank you!

  • lori l.

    I tried this recipe last night – and used the leftover pieces of our roast chicken from the night before. Super delicious and so easy. Thanks!

  • Teresa

    Hello Elise,
    I’m from Italy, I also live here.
    Pollo alla Cacciatora is one of my favorite dishes.
    Try adding some celery, carrots and some cubed pancetta together with the other ingredients.
    Then let me know.

    Hello Teresa, thanks for the suggestions! The pancetta alone would make a dish like this fantastic. ~Elise

  • Stephanie

    I love this meal…I make it with just basic tomato / spaghetti sauce. The kids love it and so does my husband. I sautee my mushrooms first with wine, butter and garlic and then pour the mushrooms and leftover bits and pieces in there. Its delicous!

    • Monique

      How much tomato/spaghetti sauce would you use for, say, a whole chicken? Thanks! :)

  • julie

    Can you use white cooking wine?

    Note from Elise: Recipes that call for wine are only as good as the quality of the wine. Use good drinking wine with this recipe. Please do not use cooking wine if you can avoid it.

  • Eva

    I first tried this recipe about 4 months ago and it has become a staple comfort food for me since – so delicious! I add lots of onions and sometimes mushrooms or peppers and have used white or red wine or vinegar/juice depending on whats in the house. I don’t think its possible to go wrong with any permutation of this recipe. I usually serve it over rice (1/2 brown and 1/2 basmati) and as soon as I’ve finished the leftovers, I start thinking about how soon I can make it again! Maybe tonight….

  • FrancoFile

    I’m careless today – would white vermouth work in a pinch?

    Note from Elise: I think white vermouth would work fine.

  • Molly

    My father makes a similar version of this and adds carrots ~ the sweetness complements the savory sauce, and it’s even better the second day!

  • Katie

    I made this last night per the recipe and it was DElicious! I’m already planning another go at it with my own revision including the addition of bell peppers, mushrooms, and maybe some root veggies. I’m also going to serve it over rice from now on.

    Oh, and this went perfectly with your garlic bread recipe! Garlic bread is always nice to have for tomato juice soppings. :)

  • Jessica

    I made this last night and it was a hit. My boyfriend kept telling me how good it was and when he says that, its a compliment. I used red wine instead of white because that’s all I had, plus I added a half of a bell pepper and some cherry tomatoes instead of roma tomates. I even left the skins on them, but I did chop them up. Oh yeah I added mushrooms too. Haha, man it was good. I love this site!

  • Sarah

    Can anyone suggest something to use in place of the white wine? I don’t consume alcohol.

    • Elise

      Just skip the wine, or add a dash of vinegar to the pan.

    • Linda

      People most often use chicken broth in place of white wine.

    • Tom

      Not to worry – the alcohol will completely evaporate during cooking and you will have the wonderful other components of the wine.

      • Elise

        Actually, the alcohol doesn’t completely evaporate during the cooking. It mostly evaporates, but not completely. Which can be an issue for some people who have to, for whatever reason, completely cut out alcohol from their diet.

    • Michele

      Neither does my husband and neither do the children but the alcohol cooks off so it doesn’t matter and the wine gives it definition. Probably if you really have a negative feeling about the alcohol which is no longer that when cooked then try a little balsamic vinegar.

      • Maria

        Sarah, you can use red wine vinegar. My mom can’t consume anything with alcohol even cooked.

  • James

    My father made this for us on special occasions.

    He never used mushrooms.

    and he often used basil to flavor it.

    Still brings back memories.

  • Carole

    Yes, try Polenta. When I was a child, my Italian grandmother went out, found wild mushrooms and made something like this to use over polenta. I have yet to recreate the amazing flavors that she had but this is kind of …well….getting there.

  • Bill

    Will boneless skinless chicken breast work?

    Note from Elise: A lot of the flavor comes from the skin. I would recommend cooking the chicken with the skin on, and if you don’t want to eat the skin, removing it before you eat the chicken.

  • Carole

    Serve with Polenta and really, use the mushrooms. The more varied the better. Otherwise, this is a great simple and fairly quick recipe. Thanks.

  • Tammy

    Oh, I must advocate for the mushrooms – they take on the flavor of the wine in the sauce and are indescribeably good. Chicken Cacciatore (which can be made a thousand different ways and every single one is delicious) is the first dish I learned how to make without a set recipe. I used to make it for my Mom’s birthday as a kid. Thanks for the reminder, this will be showing up on my table very soon.

  • ben

    I always thought that mushrooms were what *defined* a hunter-style dish, in any European language: poulet de chasseur, Jagerschnitzel — a hunter will find edible mushrooms of some sort growing wild in almost any terrain in Europe.