Chickens Sure are Tasty

This is a delicious recipe for CHICKEN. Sorry to the egg layers and their favorite buck above, but you guys are mighty tasty, especially in Chicken Cacciatore.

A traditional Italian ‘hunter’s style’ dish that is brimming with onions, tomatoes, mushrooms, and both red and green peppers. All the ingredients found in a backyard potagère. A little European mix here of garden and kitchen.

It is an easy dish to make as the chicken parts are first delicately browned, then simmered in a zesty garlic, red wine (or white) sauce.  I serve it with either wild rice, pilaf or pasta, along with fresh from the oven, warm crusty bread for dipping in the rich sauce. It is great on these cold winter days and is a great family sized, hearty meal. One thing about Hunter’s style cacciatore, is that you can add whatever vegetables you may have. I have made it with a variety of garden vegetables like okra, zucchini, carrots and today, bok choy and green onions that remained from making a delicious Chinese beef dish and Won Ton soup earlier in the week.


  • 4 lb. chicken cut up into parts and seasoned both sides with salt and pepper
  • ¼ cup olive oil plus 2 Tablespoons
  • 1 large red onion
  • 2 cloves garlic finely chopped
  • ½ cups tomato paste, but 2 small cans works well to thicken sauce
  • 1 teaspoon sugar (if using red wine)
  • ½ cup dry red wine, white if you prefer because it is chicken
  • ¾ cup chicken broth
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon thyme
  • ¼ teaspoon marjoram
  • ½ teaspoon basil
  • 1 bay leaf
  • 2 tomatoes seeded and chopped, or use 1 can diced with juice
  • 1 red pepper sliced into strips
  • 1 green pepper sliced into strips
  • 2 stalks bok choy (because that is what I had today and needed to use up, and it was actually better than the celery, (happy accident) or celery, sliced crosswise
  • 1 box sliced fresh white mushrooms or cremini mushrooms to approximate size of a box
  • Zucchini cross sliced (not in my dish today or substitute any garden vegetable you like, who knows, you may have a happy accident too.)
  • Freshly ground Parmesan

In a large heavy skillet, brown the chicken in ¼ cup olive oil about 5 minutes a side until golden brown.  Brown in two batches. Transfer all the chicken to a platter and set aside. Then add the onions to the skillet until tender and fragrant.

Next get out a large Dutch oven and use two tablespoons olive oil to coat the pot and bring up to almost smoking hot. Add the vegetables, celery, mushrooms, and red and green peppers. Toss the vegetables until almost soft. Add garlic and let the garlic come to fragrant, but not brown. About a minute will do the trick.

Now for the liquids. Stir in the wine of your choice and let reduce somewhat, then pour in the chicken broth, add the tomatoes, sugar (red wine),  and remaining spices.

Place the chicken and onions in with the vegetables and sauce. Bring up to a nice simmer and cook until the chicken is tender, about 35 minutes, a little longer if your chicken parts are large. I have huge chicken thighs in mine and I am cooking for 40 minutes after they were browned initially.

Pull out chicken and plate it over cooked linguine in a basil, Italian herb, olive oil dressing. Top with the Parmesan and serve with crusty bread and a great, fresh side salad. Warm and yummy.

BTW. I DO NOT cut my own noodles anymore.  These babies came from the grocery store. They are freshly made there for everyone’s convenience.



About Garden Walk Garden Talk

I love to photograph, paint, draw, design, garden, travel the world, and pass on a few tips and ideas that I learned through experience as a Master Gardener and architect. I am highly trained in my field and enjoy my work each and every day. I garden in Niagara Falls, NY in zone 6-B. Find me at:
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9 Responses to Chickens Sure are Tasty

  1. Donna says:

    well Donna you just brought back wonderful memories of my mother, my aunts and my mother-in-law…they are and were all Italian although I am only half…this is exactly how my family cooked although I don’t think they would have added bok choy…they would have respected your right to make it like you want and my mom would have definitely tried it…she was the bravest and more rebellious if the bunch…and I thankfully have taken after her…BTW we were not as hard core…no chicken raising etc…city girls every one oif them…thx for the great memory and recipe you shared

  2. joey says:

    Lovely recipe that looks/sounds divine even at this early morning hour. A keeper and thank you for sharing.

  3. Is it me, or does the rooster in your photo look just a little worried? He seems to have a “who me, tasty?” look on his face 😛 The recipe sounds fabulous though, but here, we make our own noodles!

  4. One says:

    Hi Donna, Looks like you cook great meals as well. You still can remember what you learnt at 16?

  5. Marguerite says:

    I had to laugh when I read that you didn’t even marry the guy!! 6 years! But it sounds like you came away with some great cooking which, lucky us, you’re able to share.

  6. I can’t wait to try this recipe (I called it didn’t I with the gourmet cook reference) because it’s my favorite kind of food for winter. Engaged at 16?!?

  7. lifeshighway says:

    I have never made this recipe but I remember when everyone did. I wonder why some dishes are popular and then disappear from cultural memory. I will try this recipe this weekend because it looks really good and I have not had it in years.

  8. p3chandan says:

    It looks good and I bet sure taste great too Donna! Yummy! thanks for sharing with us.

  9. I am making that this week. Thank you.~~Dee

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