Start with your largest skillet for this much-adored Italian braise. Chicken, mushrooms, and onions slow-simmer in a tomato-wine sauce that is rustic and full of flavor. Serve it over pasta for a hearty dinner.
Chicken cacciatore [kah-chuh-TOH-ray] is the American-Italian name for pollo alla cacciatora, which means "hunter-style chicken." While this dish is typically made with tomatoes, mushrooms, onions, wine, and herbs, regional variations exist all over Italy.
Gather Key Ingredients
Prep the Ingredients
Saute the Chicken and Vegetables
Simmer the Sauce
Tip: Use an instant-read thermometer to accurately test for doneness . Insert the thermometer, avoiding the bone. Breasts are done at 170 degrees F and thighs and drumsticks are done at 180 degrees F.
Serve Over Pasta
Divide the hot cooked pasta among six dinner plates. Use a large serving spoon and tongs if needed to top the pasta with the chicken cacciatore. If desired, garnish with fresh herbs.