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My Mom's Chicken Cacciatore

Rated as 4.15 out of 5 Stars
18

"I love my mom's version of chicken cacciatore with mushrooms instead of onions and peppers. This was my favorite meal she cooked when I was growing up, and now that I am cooking for my own family, it is one of their favorites as well. Do not omit the wine or brandy from this recipe, they are key ingredients. The chicken and sauce are excellent when served over long pasta, such as spaghetti or linguine."
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Ingredients

1 h 35 m servings 478
Original recipe yields 8 servings

Directions

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  1. Place the chicken legs into a large, heavy plastic bag, and add the flour. Close the bag and shake to coat all the chicken pieces with flour. Heat olive oil in a large Dutch oven, and brown the chicken leg quarters, working in batches if necessary, about 5 minutes per side.
  2. Whisk together the tomato paste with white wine in a bowl, adding the wine gradually until the tomato paste and wine are well combined. Whisk in the chicken broth, brandy, salt, white pepper, thyme, and marjoram, and pour the mixture over the browned chicken legs. Mix in the sliced mushrooms. Bring the cacciatore to a boil over medium heat.
  3. Reduce heat to a simmer, and cook until the chicken is tender and no longer pink at the bone and the sauce has thickened, about 1 hour.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 478 calories; 25.5 9.3 42.9 143 502 Full nutrition

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Reviews

Read all reviews 11
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Totally yummy. I used Marsala Wine instead of Brandy (didn't have any) and bone-in thighs. Research on the Internet recommended the Marsala as a substitute. I have not made Chicken Cacciatore...

Most helpful critical review

I fried the chicken skin on. I may should have removed the skin. Once the sauce was place in dutch oven with chicken the skin came off. The sauce after cooking was not red anymore. I have never ...

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Totally yummy. I used Marsala Wine instead of Brandy (didn't have any) and bone-in thighs. Research on the Internet recommended the Marsala as a substitute. I have not made Chicken Cacciatore...

Yummy stuff! The seasoning are a little different than from what I usually make and this is better. My usual recipe has oregano. A keeper, thanks!

Thank you, I've been looking for this recipe, I have been looking for this since i saw Lydia do it like this but she added a little curry powder. So I do also...the flour also helps to thicken t...

Was great the day we made it but the leftovers were um.. interesting to say the least.

I fried the chicken skin on. I may should have removed the skin. Once the sauce was place in dutch oven with chicken the skin came off. The sauce after cooking was not red anymore. I have never ...

This one is a winner! I grew up on tomato paste and was not a fan in my adult years but it works here and it works well! Leg quarters are cheap these days compared to beef so do yourself a favor...

Really tasty as is. The mushroom sauce is deep and rich and goes perfectly with chicken quarters.

I added a couple diced roma tomatoes. Used Marsala wine instead of brandy and maybe that was something I shouldn't have done. I didn't make any further changes but I guess I'm used to a tomato b...

This is pretty good, especially if you are cooking for picky eaters that won't eat anything with peppers, onions, or garlic! So the main problem I had was when I browned the lightly floured chic...