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    You are in: Home / Recipes / Chicken Cacciatore Recipe
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    Chicken Cacciatore

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    threeovens's Note:

    This is an updated version of the classic. From "Food Network" Magazine.

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    Units: US | Metric


    1. 1
      Rinse the chicken and pat dry. Season with about 1 teaspoon of salt, then toss with the flour.
    2. 2
      In a Dutch oven or deep sided skillet, heat the oil over medium high heat. Add the chicken pieces, skin side down, cover and cook until browned, about 5 to 6 minutes. Remove to a plate and set aside.
    3. 3
      Add the onion, rosemary, and red pepper flakes to the pot and cook, stirring occasionally, until the onion starts to brown, about 4 minutes. Stir in the wine, scraping up the bottom, then stir in the tomatoes and 1/2 cup water.
    4. 4
      Return the chicken to the pot, skin side up this time. Cover pot, and bring to a rapid simmer. Remove the cover, spoon the sauce over the chicken, then continue simmering about 8 minutes.
    5. 5
      In the meantime, cook the polenta according to the package directions; season with salt and pepper. Serve with the chicken.

    Browse Our Top Poultry Recipes

    Ratings & Reviews:

    • on October 03, 2013


      Delicious! Really enjoyed this with the polenta, a new experience for me. The sauce was a perfect complement to the chicken and polenta. Thanks for sharing! Made for PRMR Tag!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Cacciatore

    Serving Size: 1 (497 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 557.9
    Calories from Fat 322
    Total Fat 35.8 g
    Saturated Fat 9.0 g
    Cholesterol 157.9 mg
    Sodium 430.9 mg
    Total Carbohydrate 18.2 g
    Dietary Fiber 2.8 g
    Sugars 6.6 g
    Protein 35.2 g

    The following items or measurements are not included:

    fresh rosemary

    instant polenta

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