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:

  • 2 tbsp. olive oil,
  • 3-4 lb. chicken pieces,
  • 2-3 cloves garlic (cut into large chunks).

Season both sides with:

  • 1 tsp. salt, 1 tsp. black pepper, and ½ tsp. rosemary (use more if you have fresh).

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:

  • 1 cup white wine.

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:

  • 4-5 canned plum tomatoes (squashed over top) and a little juice.

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


  • You could add a few black olives or a can of artichokes with the tomatoes.
  • Some people add sliced red and green peppers with the tomatoes, but we don’t.
    Boneless chicken doesn’t really work here. It’s best to buy those leg-thigh combo pieces and split them. Maybe throw in a neck (for Uncle Louie).

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