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This Week We Love: Simple Chicken Cacciatore

Whenever I stay at someone’s home for more than a night, I always try and show my appreciation (and earn my keep!) by making myself useful.  This recipe for chicken cacciatore or hunters chicken is a great way to warm yourself up on a surprise cold day this spring! It’s a set it and forget it meal, which won’t be a problem considering the rainy days we’ve been having.  If it’s raining when you wake up, it’ll probably be raining when you go to sleep.   This meal is so easy- you can use as many or as few types vegetables as you’d like, but I would advise you to stay away from carrots, as I think they take this lovely little dish far too close to stew-territory.

There are three absolute MUSTS in this dish, and the rest is up to you: 1) Bacon- I like to sauté bits in butter (or olive oil) before browning my chicken  2)  BROWN. YOUR. CHICKEN- it makes such a difference!  Just dredge it in flour, and then cook it on a hot pan until it is golden (about 3-5 minutes per side), it doesn’t have to cook through 3)  Red wine, and lots of it.  Some recipes recommend white, but I think they’re blasphemers...but you are, I suppose, welcome to experiment. 


2 servings (or four if you’re not that hungry) :


4 chicken pieces (I prefer thighs and legs, but breasts work too... I know that’s what she said)

2 cloves of garlic, minced (I love garlic)

3 onions

2 peppers

2 cups mushrooms, thickly sliced

4 slices bacon, cut up

2 cans of chopped tomatoes

1 bottle heavy red wine, cheap is fine!

Flour for dredging

Salt, pepper, basil, thyme, chili flakes, and turmeric are my favorites (add to taste)

Butter/olive oil

Pasta of choice


-   Heat 2 tablespoons of butter in large pot

-   Season each piece of chicken with salt and pepper; cover in flour

-   Add bacon to hot butter, and then chicken pieces

-  Remove chicken when golden

-  Add minced garlic, sliced onions and peppers--I slice them thick so they maintain their shape in the sauce-- for about 2 minutes

-  Add mushrooms, stir

-  Add tomatoes and as much wine as you can afford (1 cup is fine, 3/4 of a bottle is better); stir

-  Season to your liking

-  Add the chicken pieces, and cover with sauce

-  Leave on low-medium heat for as many hours as you’d like, I recommend 2-4 hours

-  Serve over pasta

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