Chicken With Cacciatore Sauce

Chicken With Cacciatore Sauce Recipe

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Lana Bade


This is SO good,a little extra work than most of my receipes I post,but SO worth it.Great for SPECIAL occasions!


★★★★★ 1 vote

10 Min
40 Min


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bone-in,skin-on,chicken thighs(about 2 1/2 pounds)
kosher salt and freshly ground black pepper
3 slice
1/4 medium
4 oz
cremini mushrooms {2 cups}
1 tsp
fresh rosemary leaves
1 Tbsp
extra-virgen olive oil
1 can(s)
28 ounce size whole san marzano tomatoes


1/3 c
pitted nioise or kalamata olives,plus add one tbsp. brine from olives

How to Make Chicken With Cacciatore Sauce


  • 1Position a rack in the upper third of your oven and preheat to 475 degrees
  • 2pat the chicken dry and season with salt and pepper,place skin side up in a shallow baking pan and roast until the skins are golden brownand the chicken is cooked through about 35 minutes
  • 3meanwhile,pulse the bacon,onion,mushrooms,and the rosemary in a food processor until finely chopped.
  • 4heat the olive oil in a large skillet over medium-high heat,add the vegetable mixture and 1/4 tsp. of salt,cover and cook,stirring occassionally,until softened about 8 minutes.
  • 5puree the tomatoes in the food processor
  • 6add the wine to the skillet and boil,uncovered until almost completely reduced 2-3 minutes
  • 7Add the pured tomatoes and return to a boil,reduce heat partially cover,and simmer,stirring occasionally,until slightly thickened,about 20 minutes
  • 8stir in the olives and olive brine and season with salt and pepper to taste.
  • 9Serve the chicken with the sauce
  • 10Can be served with pasta,rice,or potatoes.Can use chicken breasts but cook well.
  • 11This tastes very gourmet but is not exspensive to make.

Printable Recipe Card

About Chicken With Cacciatore Sauce

Course/Dish: Chicken
Regional Style: Italian

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