Ellen's Chicken Cacciatore Recipe - Allrecipes.com
Ellen's Chicken Cacciatore Recipe

Ellen's Chicken Cacciatore

Recipe by  

"This recipe takes just 15 minutes to prepare and 50 minutes of cooking time, but tastes like it took a lot longer. The recipe calls for chicken thighs because the meat is more tender than chicken breasts. You can use chicken breast if you prefer."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. Set the chicken aside.
  2. In the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. Mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
  3. Pour in the tomatoes with their juice, white wine, orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
  4. Stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.
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  • Cook's Note
  • The sauce matures if you let it sit for an hour or two on the stove (with the lid on the skillet) after the initial cooking. Just reheat when you're ready to serve. It pairs very nicely with basmati rice, Caesar salad, and fresh Italian bread.

Reviews More Reviews

Most Helpful Positive Review
Apr 05, 2014

This is my recipe, and I'm glad so many of you have enjoyed it. A couple comments after reading your reviews: substituting an ingredient within the sauce will change the character of the dish. The orange juice mixed with white wine, tomatoes, and rosemary is what gives this dish a different taste than other Cacciatore recipes. This is not intended to be a thick "hearty" sauce. Feel free to add some tomato paste to give it a little body, but it's meant to be a "runny" sauce. The pasta or rice will soak some of it up, but it's a good idea to have a nice loaf of bread to dip in the sauce as well.

Most Helpful Critical Review
Mar 12, 2012

With all the great rave reviews, I was looking forward to something really yummy. What a let down. Totally disappointed. No need to keep this recipe.

Feb 12, 2012

This is a fabulous recipe and so easy to make. Thanks for sharing, Ellen. The only change I made was to use dry Marsala instead of white wine and I thickened with a roux at the end. We had it with whole grain rice with parmesan cheese and it was absolutely delicious. This will become a regular in our house too!

Feb 15, 2012

I got some chicken thighs on sale and looked here for a different recipe on cooking them . I thought this recipe looked good and tried it . WOW ! It was not only easy and quick , but so delicious . We put it over a bed of long grain rice . the only thing I added was 1/2 tsp of tyme . I shared 1/2 of it with my brother and his wife . He called me the same night and told me it was the best cacciatore he has ever had and wanted the recipe . I can wait to make it again ! You won't be disappointed I promise. Doug

Mar 22, 2012

Great recipe, thank you! 3 changes...Omit orange juice, add 1 - 8 ounce can tomato sauce added, along with 1 can Italian diced tomatoes with garlic and olive oil instead of the regular kind. Oh yeah, I added a few spices, crushed red pepper flakes, pepper, seasoned salt, garlic powder, oregano, Italian seasoning, parsley flakes and way less rosemary. It tasted like my mom's, which I haven't been able to have for many, many years. But, I remember folks, and it's yummy! ;)

Feb 23, 2012

I really liked this! I'm big on improvising with what I have already in the house, so I made some changes. I didn't have mushrooms, orange juice, or rosemary. I used zucchini, mango juice, thyme & tarragon. It turned out great! I'm not suggesting the changes, I'm just saying that you can be flexible with what you've got =)

Dec 09, 2014

Definitely add a small can if tomato paste. Even if the original recipe is meant to be a thin sauce it really does work out better with the paste. Easily makes enough sauce for 12 oz of penne pasta, probably enough for 16 oz. depending upon the ratio of sauce to pasta that you prefer. This has a nice mild flavor but is not bland at all. Be sure to top it with grated parm. Even my mushroom hater of a teenage son gobbled it up!

Feb 28, 2012

Thank you for the recipe. It was delicious! I saved the leftover sauce in the fridge overnight. The next night, I combined it with a large can of chicken broth, brought it to boil, added half a package of spaggetti, cooked until done and served it up in bowls with wedges of fresh lemon squeezed over the top. It was the easiest and best tasting soup EVER! Yum!


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 22.2 g
  • 44%
  • Sodium
  • 269 mg
  • 11%

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

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