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Chicken Cacciatore with Roasted Garlic Sauce

Chicken Cacciatore with Roasted Garlic Sauce

Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 4 Serves 4.
This version of chicken cacciatore, or "hunter's chicken," gets a flavor boost from jarred pasta sauce enhanced with roasted garlic. Serve with mashed potatoes or pasta to soak up the savory sauce.


  • 1 chicken, about 4 lb., cut into 10 serving pieces
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. olive oil, plus more as needed
  • 2 onions, cut into 1/2-inch pieces
  • 12 oz. white button mushrooms, brushed clean
     and halved
  • 1 jar (26 oz.) Williams-Sonoma Roasted Garlic
     Pasta Sauce


Season the chicken with salt and pepper. In a deep sauté pan over medium heat, warm the 3 Tbs. olive oil. Add half of the chicken and brown on all sides, about 7 minutes total. Transfer to a platter. Repeat with the remaining chicken, adding more oil to the pan if needed. Transfer the chicken to the platter.

Add the onions and mushrooms to the pan and cook, stirring occasionally, until golden and tender, about 5 minutes. Add the chicken and pasta sauce and bring to a boil, stirring occasionally to coat the chicken with the sauce. Reduce the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 40 minutes. Taste and adjust the seasonings with salt and pepper. Serve immediately.
Serves 4.
Williams-Sonoma Kitchen.