Chicken Cacciatore
You know those recipes that have been around forever, but somehow disappear from your dinner rotation?
Chicken Cacciatore is one of them.
Chicken browned in a skillet, then simmered with onions, peppers, garlic, tomatoes, and mushrooms until everything is tender and full of flavor.
Nothing complicated. Nothing fancy. Just a really good dinner.
And because not everybody is feeding a houseful anymore, I’ve included two versions: one for the family and one for those of us who don’t need chicken leftovers until next Tuesday.
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FEED THE FAMILY — Serves 6
Prep Time: 15 minutes
Cook Time: 55 minutes
INGREDIENTS
- 2½–3 lbs chicken thighs or drumsticks
- ¼ cup shortening
- ½ cup all-purpose flour
- 2 cups thinly sliced onion rings
- ½ cup chopped green bell pepper
- 2 cloves garlic, crushed
- 1 (16 oz) can tomatoes, drained
- 1 (8 oz) can tomato sauce
- 1 (3 oz) can sliced mushrooms, drained
- 1 teaspoon salt
- ¼ teaspoon dried oregano
INSTRUCTIONS
- Melt the shortening in a large, deep skillet over medium heat.
- Coat the chicken pieces lightly with flour.
- Brown chicken in the shortening for 15–20 minutes, turning occasionally, until lightly golden. Work in batches if necessary.
- Remove the chicken and set aside.
- Add onion rings, green pepper, and garlic to the same skillet. Cook and stir until the vegetables are tender.
- Stir in the drained tomatoes, tomato sauce, mushrooms, salt, and oregano.
- Return chicken to the skillet, nestling the pieces into the sauce.
- Cover loosely and simmer gently for 30–40 minutes, or until chicken is fully cooked and tender. Check the thickest pieces with a thermometer: chicken must reach at least 165°F.
- Serve with pasta, rice, mashed potatoes, or crusty bread.
🥰 COOKING FOR FEWER — Approximately 4 servings
INGREDIENTS
- 1½ lbs chicken thighs or drumsticks
- 2 tablespoons shortening
- ¼ cup all-purpose flour
- 1 medium onion, thinly sliced
- ¼ cup chopped green bell pepper
- 1 clove garlic, crushed
- 1 (14.5 oz) can diced tomatoes, drained
- ½ cup tomato sauce
- 1 small (3 oz) can sliced mushrooms, drained
- ½ teaspoon salt
- ⅛ teaspoon dried oregano
INSTRUCTIONS
- Melt shortening in a medium or 10-inch deep skillet over medium heat.
- Coat chicken with flour and brown for about 10–15 minutes, turning as needed.
- Remove chicken and set aside.
- Add onion, green pepper, and garlic to the skillet. Cook until softened.
- Stir in tomatoes, tomato sauce, mushrooms, salt, and oregano.
- Return chicken to the sauce.
- Cover loosely and simmer 25–35 minutes, or longer as needed for larger bone-in pieces, until chicken reaches at least 165°F. Dark meat often becomes more tender closer to 175–185°F.
Anna’s Tip 💛
- A 14.5 oz can of diced tomatoes works well in place of the original 1 lb can.
- No tomato sauce? Mix tomato paste with water until you have the amount and consistency needed.
- Fresh mushrooms can replace canned mushrooms.
- The original recipe uses shortening, but a neutral cooking oil is a practical substitute.
- A deep, lidded skillet is ideal. This is a natural opportunity to demonstrate a Pampered Chef skillet without turning dinner into a sales pitch.
- This is especially good served over egg noodles or spaghetti.
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