Hunter Style Chicken Cacciatore Recipe - Allrecipes.com
Hunter Style Chicken Cacciatore Recipe
  • READY IN ABOUT hrs

Hunter Style Chicken Cacciatore

Recipe by  

"Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore that we enjoy from our favorite Italian restaurant. Serve over pasta with freshly-grated Parmesan and a green salad!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    1 hr
  • COOK

    1 hr 35 mins
  • READY IN

    2 hrs 35 mins

Directions

  1. Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
  3. Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
  4. Preheat oven to 325 degrees F (165 degrees C).
  5. Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
  6. Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
  7. About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
  8. Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the flour, eggs, and oil. The actual amount of these ingredients consumed will vary.
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Reviews More Reviews

Mar 18, 2012

Very good. I made a half-recipe, used boneless chicken thighs and finished the cacciatore in the slow cooker (5 hours on low) instead of the oven. I thought the sauce reduced a bit too much in the simmering, so I added another splash of wine and about a half-cup of chicken broth. Always looking for recipes that I can freeze in single portions for hubby's dinner (I work nights). This fits the bill nicely.

 
May 22, 2012

Amazing!

 
Oct 13, 2012

Tasty and not too hard to make.

 
Apr 01, 2013

worth the effort!!!!

 
Jan 31, 2013

This was very good! My family loved it!

 
Jul 02, 2013

Family loved it! Cut the recipe in half. However, because others reviewed that the sauce cooked down, I used the regular amount of wine and tomato paste instead of halving it. Might use a bit more oregano and basil, but that's a personal seasoning preference.

 
May 16, 2013

made this..excellent!! Makes ALOT.. for 2 people..used 3 ribs of celery, 2 carrots,1 onion, 1 whole chicken,cut up. In a 13 quart stock pot...(This will keep us fed for 3 to 4 days).. 1 package linguine noodles...Convection oven, 325 degrees for 1-1/2 hours... If camping,I would 1/4 the recipe to keep from going bad in the ice chest. You need a REALLY big dutch oven for the whole recipe

 

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Nutrition

  • Calories
  • 655 kcal
  • 33%
  • Carbohydrates
  • 72.9 g
  • 24%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 40.1 g
  • 80%
  • Sodium
  • 598 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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