My Mom's Chicken Cacciatore Recipe -

My Mom's Chicken Cacciatore

Recipe by  

"I love my mom's version of chicken cacciatore with mushrooms instead of onions and peppers. This was my favorite meal she cooked when I was growing up, and now that I am cooking for my own family, it is one of their favorites as well. Do not omit the wine or brandy from this recipe, they are key ingredients. The chicken and sauce are excellent when served over long pasta, such as spaghetti or linguine."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 20 mins

    1 hr 35 mins


  1. Place the chicken legs into a large, heavy plastic bag, and add the flour. Close the bag and shake to coat all the chicken pieces with flour. Heat olive oil in a large Dutch oven, and brown the chicken leg quarters, working in batches if necessary, about 5 minutes per side.
  2. Whisk together the tomato paste with white wine in a bowl, adding the wine gradually until the tomato paste and wine are well combined. Whisk in the chicken broth, brandy, salt, white pepper, thyme, and marjoram, and pour the mixture over the browned chicken legs. Mix in the sliced mushrooms. Bring the cacciatore to a boil over medium heat.
  3. Reduce heat to a simmer, and cook until the chicken is tender and no longer pink at the bone and the sauce has thickened, about 1 hour.
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Reviews More Reviews

Sep 04, 2011

Totally yummy. I used Marsala Wine instead of Brandy (didn't have any) and bone-in thighs. Research on the Internet recommended the Marsala as a substitute. I have not made Chicken Cacciatore in YEARS but this recipe will change that. BTW, I mixed together the liquid ingredients the day before and stored in the refrigerator. They really bonded!! Thanks.

Aug 26, 2011

Yummy stuff! The seasoning are a little different than from what I usually make and this is better. My usual recipe has oregano. A keeper, thanks!


7 Ratings

Feb 12, 2012

Thank you, I've been looking for this recipe, I have been looking for this since i saw Lydia do it like this but she added a little curry powder. So I do also...the flour also helps to thicken the sauce....

Sep 26, 2011

I fried the chicken skin on. I may should have removed the skin. Once the sauce was place in dutch oven with chicken the skin came off. The sauce after cooking was not red anymore. I have never even had this dish before, so i am not sure what it was suppose to be, but i will not be making this recipe again.

Apr 02, 2012

Was great the day we made it but the leftovers were um.. interesting to say the least.


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  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 42.9 g
  • 86%
  • Sodium
  • 502 mg
  • 20%

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

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