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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Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
total:
1 hr 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

479 calories; protein 42.9g; carbohydrates 9.3g; fat 25.5g; cholesterol 143.3mg; sodium 502.4mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/05/2011
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 in YEARS but this recipe will change that. BTW I mixed together the liquid ingredients the day before and stored in the refrigerator. They really bonded!! Thanks. Read More
(18)

Most helpful critical review

Rating: 3 stars
09/27/2011
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 even had this dish before so i am not sure what it was suppose to be but i will not be making this recipe again. Read More
(3)
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/05/2011
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 in YEARS but this recipe will change that. BTW I mixed together the liquid ingredients the day before and stored in the refrigerator. They really bonded!! Thanks. Read More
(18)
Rating: 5 stars
08/26/2011
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! Read More
(8)
Rating: 5 stars
02/12/2012
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 the sauce.... Read More
(4)
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Rating: 3 stars
09/26/2011
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 even had this dish before so i am not sure what it was suppose to be but i will not be making this recipe again. Read More
(3)
Rating: 4 stars
04/02/2012
Was great the day we made it but the leftovers were um.. interesting to say the least. Read More
(3)
Rating: 4 stars
08/31/2015
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 and buy you some leq quarters. Also don't choose to leave the wine and brandy out because it plays a huge part in the end result. The "gravy" in this is rich and flavorful and one to die for. Thanks for the great recipe bonvivant! Read More
(1)
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Rating: 4 stars
07/11/2016
This was very good. Made a few minor changes out of necessity. Did the entire dish in the same large skillet I used to brown the chicken and I used drumsticks. I had to add more chicken broth as it started to dry up and stick. Used Vermouth instead of white wine and served over garlic mashed potatoes. Everyone loved it! No leftovers! Read More
Rating: 5 stars
01/04/2016
It was fantastic. I didn't have to modify anything. Thank you! Read More
Rating: 3 stars
02/10/2018
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 base cacciatore. The wine flavor through me off. I had to filter the fat off the sauce before thickening it. It was a great way to cook leg quarters and I give it another try but next time with brandy. Read More
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