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Chicken Cacciatore

About this recipe

This is another great family classic. Wash and remove the skin from your favourite chicken pieces. My grandfather used to say, “Thighs are best but breasts are good too.” Personally, I like legs and thighs. My Uncle Louie likes the chicken’s neck (but nobody ever listens to him).


Into a large frying pan, place:

Season both sides with:

Turn heat to just under medium and brown chicken, mixing from time to time. The chicken will release water; cook until all juices are gone (approx. 20-30 minutes).

When juices are completely gone, add:

Cover, reduce heat, and let wine absorb into chicken for 10-15 minutes. Then remove lid, turn heat back up, and cook until wine has almost evaporated. Add:

Simmer (covered) another 10-15 minutes with a wooden spoon in the lid. Leave on minimum heat until ready to serve.