Chicken Cacciatore

Chicken Cacciatore

Cacciatore is Italian for "hunter." Food prepared hunter-style traditionally includes mushrooms, onions, tomatoes and herbs. Our version of this classic dish also incorporates bacon, which lends a deep, smoky flavor to the sauce.


  • 1 Tbs. olive oil
  • 4 bacon slices, cut into 1⁄2-inch pieces
  • 1 chicken, about 4 lb., cut into 10 serving pieces
  • Salt and freshly ground pepper, to taste
  • 1 onion, cut into 1⁄2-inch pieces
  • 12 oz. white button mushrooms,
     cleaned and halved
  • 3 garlic cloves, crushed
  • 3 fresh oregano sprigs
  • 3 fresh thyme sprigs
  • 1⁄2 cup red wine
  • 1 cup unsalted chicken stock
  • 2 cups chopped tomatoes


In a deep sauté pan over medium heat, warm the olive oil. Add the bacon and cook, stirring occasionally, until brown and crisp, about 5 minutes total. Using a slotted spoon, transfer the bacon to paper towels; set aside.

Season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides, about 7 minutes. Transfer to a platter. Add the onion to the pan and cook until tender and translucent, about 3 minutes. Add the bacon, chicken, mushrooms, garlic, oregano, thyme, wine, stock and tomatoes and bring to a boil. Reduce the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 40 minutes. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.