Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

The first time I had chicken cacciatore in a restaurant, it was made with skin-on, bone-in chicken. The skin was so yucky and the bones were hard to deal with through the sauce. This recipe uses bite size, skinless, boneless pieces so there is nothing to fight with or yuck up the sauce. All the veggies in the sauce give it a wonderful texture and flavor. This recipe would probably work in a crock pot, but I haven't tried it that way yet.

Ingredients Nutrition


  1. Heat the olive oil in a (very) large non-stick sauce pan or pot.
  2. Add the garlic and cook for a minute or two at a medium heat.
  3. Add the chicken, stirring until the outside is no longer pink.
  4. Add the mushrooms and cook for several minutes.
  5. Add the oregano, black pepper, salt and crushed red peppers and stir well.
  6. Add the remaining ingredients, mix well and bring to a boil.
  7. Simmer, stirring occasionally over medium to low heat for 35-45 minutes until the chicken is very tender.
  8. Serve over rice or pasta.


Most Helpful

AWESOME! I've made chicken cacciatore before, but the fresh garlic and extra veggies make a difference... I'm not a big fan of bell peppers so I took them out and added zucchini and yellow squash, and also used a smaller jar of ragu rather than hunts... but it turned out great.. this will be a staple in my house!

~*~Cali~*~ October 23, 2003

Great dish!! Made a few changes though. Here is what I did, used boneless chicken breasts instead of thighs, used 14.5 can of diced tomatoes instead of fresh tomatoe, added 1TBLS of Splenda, and added 1/4 cup red wine. Everyone commented on how good this was. This is a keeper. Thanks:)

J Bowen June 28, 2007

Excellent flavour! I used boneless chicken breasts as my family prefers white meat. I also decreased the celery slightly and upped the amount of mushrooms and onion to compensate. will be making again soon.

Kate in Ontario January 11, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a