Nona's Chicken Cacciatore
Print Recipe

Chicken Cacciatore

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Cuisine: Italian
Servings: 4 -6
Author: Debbie


  • 1 three pound chicken cut up or 2-3 llb legs and thighs
  • olive oil to cover bottom of pan
  • 2 medium onions sliced thin
  • 2 bell peppers sliced thin
  • 2 cloves garlic diced
  • 1 small package sliced portobello mushrooms
  • 16 oz diced tomatoes canned or fresh
  • 8 oz can tomato sauce
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 1 teaspoon fresh oregano
  • 1 teaspoon thyme
  • 3 stalks celery diced finely
  • 2 bay leaves
  • 1/4 cup white wine
  • Parsley to sprinkle on finished dish


  • Preheat oven to 400 degrees
  • Cover bottom of iron skillet with olive oil and heat until a slow sizzle appears.
  • On the stovetop Brown chicken on all sides, remove and drain well.
  • In same skillet, cook onions, bell peppers and garlic until tender but not brown.
  • Add in mushrooms, stir on stovetop until just limp
  • Remove from heat.
  • Combine remaining ingredients in a large bowl and stir to mix.
  • Return Chicken to skillet and cover with tomato mixture
  • Cover andPlace skillet into preheated oven for approximately 30 minutes
  • Stir in 1/4 cup white wine
  • Cook uncovered for another 15 min or until chicken is tender and cooked through
  • Turn occasionally
  • Remove from oven and cover until cooled,
  • Remove bay leaves, and ladle sauce over chicken on plate
  • Sprinkle generously with Parsley