Chicken Cacciatore

Any colored peppers will work

One day I plan to make cacciatore with rabbit, because it is a hunter’s stew. But rabbit is a hard meat to find, even in a butcher shop in the South, and I am a poor shot. Until then chicken thighs work just fine and I imagine many people may prefer it that way. Any color combination of peppers will work but one green pepper in the mix gives the best result.

Chicken Cacciatore

  • 4 chicken thighs skin on
  • 2 quarts marinara
  • 1 medium onion diced medium small
  • 2 peppers chopped medium
  • 8 large mushrooms chopped medium
  • 1 cup dry white wine
  • 2 cups fresh chicken stock
  • 2 tbsp fresh oregano chopped fine
  • 1 tbsp fresh parsley chopped fine
  • Salt/pepper
  • Pasta of choice

Heat two tablespoons olive oil in a large saute pan. Add chicken and brown over medium heat. Remove chicken from pan and add onion. Saute onion until translucent in rendered fat scrapping up any bits stuck to pan. Meanwhile remove chicken skin and discard. Add mushrooms and cook until softened when onion is ready. Add peppers and wine and deglaze pan. Cook down the wine till reduced by half and add chicken and oregano. Season with salt and pepper and add marinara and stock. Bring to a boil and turn heat to low. Cover pan by 3/4 with a lid and cook until chicken is done and sauce is thick, about 1 1/2 hours. Cook pasta in boiling salted water to al dente. Drain pasta and mix with parsley. Serve chicken over pasta covered in sauce.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Chicken, Dinner, Food, Italian, Recipes and tagged , , . Bookmark the permalink.

49 Responses to Chicken Cacciatore

  1. i’ve never heard of rabbit cacciatore before, but it sure sounds tasty!
    do you think this recipe will work just as well with boneless, skinless chicken thighs?

  2. A_Boleyn says:

    I love bunny. They usually have the farm raised ones at the city market.

  3. ChgoJohn says:

    Great rendition of an old classic! I, too, use chicken thighs and bought some recently just for this purpose. Rabbit isn’t all that common up here, either. I get mine at a Greek market and buy extra to take home to Michigan. I guess they’re just not as popular a protein as they once were.

  4. rsmacaalay says:

    I want to do this with rabbit as well but it is not sold in supermarkets so I have to wait for my friends to go on hunting for one before I can try it with a bunny meat. That dish llloks gorgeous BTW

  5. You can’t GIVE rabbit away in most supermarkets these days…and when you do find it, it’s been in the freezer forever. The last butcher I worked with ordered a case for a customer, who took two rabbits. The other 4 went into the freezer case for sale…and were still there when I left the store, 4 YEARS LATER…
    Get it at a specialty market, or from a hunter. It’s worth it.

  6. sallybr says:

    We are on the same mode…. made it last week, it’s on the line to blog about in the near future, my version is a little unusual, though

    I also prefer it with chicken, rabbit meat is almost impossible to find here

  7. Sissi says:

    Yesterday, I saw game on my market, even rabbits (still hair on). I might have bought you a couple of them πŸ˜‰ This dish looks perfect for this season. I almost regret my eggs and chicken Japanese lunch.

  8. Lea Ann says:

    Looks good Greg. I think I’ll stick with the chicken and leave those silly wabbits alone. πŸ™‚

  9. Young Wifey says:

    Hubster’s Grandparents feed their 7 children, solely on what they could hunt or grow. They had fried rabbit, rabbit stew, rabbit potpie (even squirrel potpie), but never rabbit cacciatore!
    Your chicken cacciatore looks great!

  10. zestybeandog says:

    This looks fantastic, I’ve been dying to prepare some rabbit. We have it at the central market here in Austin. Maybe I’ll give it s shot like this… Thanks!

  11. egg me on says:

    What a hearty looking dish! Great job. Rabbit though? Eh, what’s up doc?? But I’m sure if anyone can do it — and make it look tasty — you can!

  12. Kristy says:

    I hope you guys had a fabulous time in NO this weekend. And that Katherine had a great birthday! This would be fabulous with rabbit. If I could figure out a way to ship frozen food easily, I’d send you some. We have a shop up here that sells it. Love the flavors in this dish!

  13. Ha! I like your allusion to possibly hunting your own rabbit but for your poor marksman skills. =D

  14. Yum! Wonderful way to prepare chicken, love the oregano too.

  15. Rachel says:

    This looks mighty fine! You doing anything special for Food Day? I’m eating… πŸ™‚

  16. Thanks for following my blog. I hope you find it as interesting as I find yours! I am going to pass this recipe (only the rabbit version) on to my brother-in-law, the hunter of my family. He likes to try new things like this. I will probably stick with the chicken since I am certainly not a hunter!

  17. JamieAnne says:

    My dad hunts deer. I can order meat cuts from him. E-mail me Greg & Katherine. I’ll see what I can do.

  18. Bunny? Really? A cute little floppy eared bunny rabbit? Oh Greg. This news makes me sad.
    JT makes a mean Cacciatore from chicken as well. One of my favourite weekday meals. We usually have our’s on greens instead of pasta, you know, to help mitigate the fattage!

  19. Kelly says:

    I like the use of thighs in this recipe. I find them so juicy and flavourful. I bet your method of frying skin on and then removing it, keeps the flesh moist as well. Very nice.

  20. Bethea says:

    Literally mouthwatering recipe & photo!

  21. afrankangle says:

    I recall my mother making it with rabbit once in a while, but chicken remains the classic. You have got me thinking about a variation with using fennel. Thanks for the reminder of this classic that I need to cook sometime soon.

  22. spicegirlfla says:

    My little rabbit Boo would not approve but he and I would love this with chicken! Boo is no longer around, but did not end up as anyone’s dinner! I make mine very similar to yours, except of course, for me no mushrooms. I love the long cooking process making the house smell wonderful!!

  23. k.m. says:

    You might be able to special-order rabbit online. Maybe not as satisfying as hunting your own, but probably (at least for me) a bit safer πŸ™‚

    Anyway, the stew looks great, perfect for a cold day like today!

  24. I can find rabbit easily here but I will stick to chicken thank you!
    I love the recipe,anything with mushrooms and marinara and I am in

  25. This is one of my favourite recipes, yum! I’ve never however made it myself before so I’m adding this to my list of must trys.

  26. Amy says:

    Oooh, this looks awesome! I love chicken thighs and any tomato-based sauce. I’m going to make this this week for sure!

  27. Great, classic dish! Looks delicious.

  28. Courtney says:

    I’ve actually tried this before, but it didn’t turn out nearly so good-looking (or so tasty, I’m sure). And your’s is so easy! May have to do a re-do. πŸ™‚

  29. I’m all for the mushroom. Hunter and gatherer style.

  30. A terrible shot? Come on out to Utah for some practice. You can literally shoot helpless animals from your backyard.

    Seriously though great looking dish.

  31. randommanda says:

    I’m also a softie for cute animals and couldn’t do the rabbit version of this meal, but the chicken looks delicious! πŸ™‚

  32. nancyc says:

    That looks really good! I prefer the chicken version–don’t think I could eat a cute little rabbit πŸ™‚
    I can’t even get myself to eat lamb!

  33. Rabbit’s pretty common hereabouts. There’s a game meat supplier just outside of town, who I’ve been meaning to check out. I always say I don’t like rabbit, but it’s been a long, long time since I tried it, so maybe I should give it another go.

  34. This looks wonderful. I could eat it right now. When my children were young and we lived way out in the country, I had rabbit in the freezer all the time. We loved it.

  35. My mother told me to tell you she LOVES this Chicken Cacciatore. This is in fact her favorite dish and she usually makes it the same way, but without mushrooms, and with two different types of italian cheese. This turned out wonderful Greg

  36. Pingback: CHIARELLO’S CHICKEN CACCIATORE | Bewitching Kitchen

  37. Looks beautiful and chicken thigs are the best part as far as IΒ΄m concerned! Luckily we can get rabbit here, so will have to make this again soon!

  38. kat says:

    that looks so good!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.