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Ellen's Chicken Cacciatore


"This recipe takes just 15 minutes to prepare and 50 minutes of cooking time, but tastes like it took a lot longer. The recipe calls for chicken thighs because the meat is more tender than chicken breasts. You can use chicken breast if you prefer."
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1 h 5 m servings 289 cals
Original recipe yields 6 servings

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  • Prep

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  1. Heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. Set the chicken aside.
  2. In the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. Mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
  3. Pour in the tomatoes with their juice, white wine, orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
  4. Stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.


  • Cook's Note
  • The sauce matures if you let it sit for an hour or two on the stove (with the lid on the skillet) after the initial cooking. Just reheat when you're ready to serve. It pairs very nicely with basmati rice, Caesar salad, and fresh Italian bread.

Nutrition Facts

Per Serving: 289 calories; 12.4 g fat; 13.3 g carbohydrates; 22.2 g protein; 69 mg cholesterol; 295 mg sodium. Full nutrition

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Read all reviews 105
  1. 123 Ratings

Most helpful positive review

This is my recipe, and I'm glad so many of you have enjoyed it. A couple comments after reading your reviews: substituting an ingredient within the sauce will change the character of the dish. T...

Most helpful critical review

With all the great rave reviews, I was looking forward to something really yummy. What a let down. Totally disappointed. No need to keep this recipe.

Most helpful
Most positive
Least positive

This is my recipe, and I'm glad so many of you have enjoyed it. A couple comments after reading your reviews: substituting an ingredient within the sauce will change the character of the dish. T...

This is a fabulous recipe and so easy to make. Thanks for sharing, Ellen. The only change I made was to use dry Marsala instead of white wine and I thickened with a roux at the end. We had it w...

Great recipe, thank you! 3 changes...Omit orange juice, add 1 - 8 ounce can tomato sauce added, along with 1 can Italian diced tomatoes with garlic and olive oil instead of the regular kind. O...

I got some chicken thighs on sale and looked here for a different recipe on cooking them . I thought this recipe looked good and tried it . WOW ! It was not only easy and quick , but so delici...

I really liked this! I'm big on improvising with what I have already in the house, so I made some changes. I didn't have mushrooms, orange juice, or rosemary. I used zucchini, mango juice, thyme...

Definitely add a small can if tomato paste. Even if the original recipe is meant to be a thin sauce it really does work out better with the paste. Easily makes enough sauce for 12 oz of penne ...

Thank you for the recipe. It was delicious! I saved the leftover sauce in the fridge overnight. The next night, I combined it with a large can of chicken broth, brought it to boil, added half...

This is #$^!@#%$ amazing. Had to use thyme because I didn't have rosemary, but followed the recipe exactly otherwise, and it was delicious. Worked great with polenta and parmesan cheese!

I love chicken cacciatore but my family hates peppers and any vegetables I try to slip in. This recipe is not only simple, but so flavorful! Everyone Loved it- even the picky kids! Great recipe!!