close please select a category
close

Let us teach you how to make great food. Get started by telling us: What kind of cook are you?

You are just learning to cook, you want to make your everyday cooking easier, or you simply want to build your confidence in the kitchen.
You are comfortable with the essentials of cooking, such as knife skills and basic cooking techniques, and you want to broaden the types of dishes that you prepare.
You are an adventurous home cook anxious to learn impressive new dishes and advanced cooking techniques. You are a true epicurean.
Chicken Cacciatore picture

Chicken Cacciatore

Chicken Cacciatore, or ‘hunter’s chicken’, is a classic comfort food dish. The porcini mushrooms add a deep, earthy flavor to this dish, but if you prefer you can substitute fresh mushrooms.

Be the first to rate this recipe!

write a review save to my recipe box

3

Ingredients

  • 1/2 ounce dried porcini mushrooms (or 8 ounces fresh mushrooms, chopped)
  • 1 tablespoon olive oil
  • 8 boneless, skinless chicken thighs
  • 2 garlic cloves, minced
  • 3 tablespoons finely chopped Italian (flat-leaf) parsley
  • 3/4 cup chopped canned or boxed (Pomi) tomatoes
  • 1 cup low-sodium chicken stock
  • To serve: (optional)
  • 6 ounces wide pasta noodles

Serves 4

Note:  This dish can be made entirely in advance.  Keep the chicken in the refrigerator for up to 3 days, or freeze for up to 3 months.  Just reheat in a pot over low heat before serving.

  1. Rehydrate the porcini mushrooms by soaking them in very hot water for at least 15 minutes. Remove the softened mushrooms from the soaking liquid and chop them, and then strain the liquid through a fine mesh sieve into a clean bowl and reserve.
  2. If serving with wide pasta noodles, cook the noodles according to the package instructions. When done, drain and toss with olive oil. Return the noodles to the warm cooking pot and keep warm until ready to serve.
  3. Heat the olive oil in a large skillet over medium-high heat. Season both sides of the chicken thighs with salt and pepper and then place the chicken in the hot pan, skin side down.
  4. Brown well on one side, about 5 minutes, and then turn over and cook for 2 minutes more. Remove the chicken to a baking tray or large plate.
  5. Lower the heat to medium and add the garlic to the skillet. Cook, stirring, for 1 minute and then add 2 tablespoons of the parsley and the chopped porcini or chopped fresh mushrooms. Stir well and then add the chopped tomatoes, chicken stock and reserved porcini soaking liquid. Bring the mixture to a simmer, return the chicken to the pan and partially cover the pan. Lower the heat to medium-low and cook until the chicken is done, about 15 minutes.
  6. Serve the chicken over the wide egg noodles (if using.)  Spoon extra sauce over the chicken and sprinkle with the remaining parsley.

I enjoy all your great articles! Thank you for being you.

Joanne