Chicken Cacciatore

Recipe by Chef mariajane

This is another recipe that came from my Mom's collection - I'm trying to organize all the recipes that are on the backs of envelopes, and small pieces of paper, and all that sound delicious, I'm offering to Recipezaar, I hope you enjoy -

Top Review by Rose is Rose

I love this recipe! It is delicious, simple, economical and filling! It's also one of those recipes that I could imagine my mom making back in the late 60's or early 70's. I used four, skin on "Smart Chicken" brand thighs for the meat and made the sauce as written. It didn't make too much sauce for us, and I would probably double the sauce ingredients if I used two pounds of meat -- or a whole cut up chicken. I didn't have the red wine and just used an extra half-cup of water. I don't know that we even missed the wine flavor. The sauce was awesome on it's own!! After all the browning was done, I put it in a casserole, covered with foil and baked it in the oven at 350 degrees for 45 minutes and uncovered it the last 15 minutes and it was fork tender. Next time I'll make the entire dish and freeze it in meal-size portions. I had left-over angel hair in the freezer, so it was a very quick meal to get together. Chef Mariajane, thank you for the wonderful recipe! It's a keeper!

Ingredients Nutrition


  1. Over medium heat, in hot olive oil, cook chicken parts until well browned on all sides. Remove chicken.
  2. To drippings in pan, add mushrooms, green pepper, onion and celery, cook about 5 minutes. Stir in spaghetti sauce, wine and water.
  3. Return chicken to pan, heat to boiling . Reduce heat to low, cover and simmer 30 minutes.
  4. Uncover, cook 15 minutes more or until chicken is fork-tender. If necessary, spoon off fat.
  5. This freezes nicely, just cover tightly and label. It serves 6 for a family meal, more for a potluck supper especially if you use chicken wings.

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