Italian Chicken Cacciatore made with chicken parts, garlic, mushrooms, fresh oregano and onions in a red wine marinara sauce.
I first made this recipe in a slow cooker back in 2011 when my mother in law called me to say that she had been craving Chicken Cacciatore and asked for my recipe.
Of course, I didn’t have any of the measurements written down since I usually “wing it”, so I decided to make the recipe myself for dinner so I can write down the ingredients and instructions for her.
Fast forward 8 years later and I came across the blog post and realized I hadn’t made Chicken Cacciatore since!
Probably because it’s in a red sauce; which my husband can’t eat that often unfortunately, but it had been a while and I had just purchased a whole roaster chicken and didn’t want to make a roast.
Cacciatore means “hunter” in Italian and is commonly made with chicken or rabbit, vegetables, fresh herbs, tomatoes and wine.
You can purchase chicken parts individually or cut up a whole chicken (Gordon Ramsay can show you how to do that here). I tend to see which is less expensive at the time when I’m shopping as most of the time it is less expensive to cut up my own.
First, you’ll need a heavy bottom pot like a Dutch oven. Heat a little EVOO; then season your chicken parts with salt and pepper. Brown the chicken on all sides; approximately 10 minutes, then remove the chicken from the pot and set aside.
Italian Chicken Cacciatore made with chicken parts, garlic, mushrooms, fresh oregano and onions in a red wine marinara sauce.Next, add your vegetables to the pot and sauté until they start to soften. I used red onion, garlic, mushrooms, and fresh chopped oregano. You can also add other vegetables like squash and peppers.
Finally, add prepared marinara sauce and some dry Italian red wine, mix well then add the chicken parts back to the pot.
Reduce the heat to low, cover the pot and simmer for 45-60 minutes until the chicken is cooked through; stirring occasionally to make sure the chicken is coated with the sauce.
We forgot how amazing this recipe for Chicken Cacciatore was and so simple to make too!
Meals like this are generally served family style on a large platter and are perfect for Sunday supper. Serve with your favorite vegetable and/or over pasta or rice.
Personally, my kids just love it with some buttered egg noodles and crusty Italian bread so they can “slop” up the extra sauce.~Enjoy!
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- 1 Whole Roaster Chicken, cut into parts
- 2 tbsp. Olive Oil
- 2 cloves Garlic, minced
- 1/2 c. Red Onion, diced
- 8 oz. Mushrooms, quartered
- 2 tbsp. Fresh Oregano, chopped
- 2 c. Prepared Marinara Sauce
- 1 c. Dry Red Wine
- Kosher Salt, to taste
- Fresh Black Pepper, to taste
Heat the oil in a large pot; then season your chicken parts with salt and pepper. Brown the chicken on all sides; approximately 10 minutes, then remove the chicken from the pot and set aside.
Next, add your vegetables and oregano to the pot and sauté until they start to soften.
Finally, add the sauce and wine, mix well then add the chicken parts back to the pot. Reduce the heat to low, cover the pot and simmer for 45-60 minutes until the chicken is cooked through; stirring occasionally to make sure the chicken is coated with the sauce.
*A whole roaster chicken will give you 2 wings, 2 legs, 2 thighs, 2 breasts. You can substitute the parts used to your liking.
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Try these other chicken recipes too!
- Chicken in a Red Wine Vinegar Sauce from Family Style Food
- Red Wine Braised Chicken from At the Corner of Happy and Harried
- Julia Child’s Coq au Vin from The Little Ferraro Kitchen
- Wine Braised Chicken Thighs with Shallots and Mushrooms from The Mediterranean Kitchen
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