This is not your Grandma’s Chicken Cacciatore! This simple, rustic dish cooks an entire, cut-up, chicken in olive oil, before braising it in white wine and red gravy with herbs, and a ton of whole garlic cloves. Not only is this recipe styled after the iconic New Orleans Creole-Italian restaurant, Mosca’s, but it’s pretty much the recipe that Mosca’s once published on their website. A perfect example of Creole-Italian cuisine, this uncomplicated recipe requires only a few ingredients and can be made in one pot. Chicken Cacciatore à la Mosca is a treat that shouldn't be missed.
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Creole Italian
Mosca’s Restaurant, established by Sicilian immigrants in 1946, is recognized as one of the best Creole-Italian restaurants in a city known for its cuisine. The tremendous contributions of Italian immigrants, especially Sicilian, to New Orleans, can be found throughout our culture and cuisine and Mosca's is a prime example.
Any serious observer of South Louisiana cuisine knows not to judge a book by its cover. Simple, down-to-earth family and neighborhood restaurants are just as likely to offer world-class cuisine as the high-profile haute cuisine of the grandest Creole restaurants in the city. Mosca’s Restaurant occupies a nondescript white frame building along a lonely stretch of Highway 90 on the West Bank of the river, across from New Orleans. For many, going the extra mile to experience Mosca’s iconic Italian dishes served family style (and cash only) approaches bucket list status. The trek across the river is like a pilgrimage for tourists and locals alike.
How’s this different from other Cacciatore recipes?
Cacciatore in Italian means "hunter" and signifies rustic dishes of wild game cooked "hunter-style". This style of cooking dates back to the Renaissance Period (14th to 17th Centuries) when the main protein was likely rabbit or other game and well before tomatoes were even a thing in Italy.
Many Chicken Cacciatore recipes today have become refined starting with a base of Italian soffritto (similar to the French Mirepoix or the Creole/Cajun Trinity), numerous Italian herbs, red wine, tomatoes, and often mushrooms, and olives.
Chicken Cacciatore à la Mosca simplifies things by skipping the soffritto, mushrooms, and olives and uses only rosemary, oregano, boatloads of whole garlic cloves, tomato sauce, and white wine. This rustic, one-pot recipe must be more like the original versions, only prepared in a tomato-based sauce.
Here’s What You Need
Here are some of the key ingredients for this recipe:
Check out the Hints and Tips (FAQ) Section below for substitutes.
Note on Chicken: Mosca's original recipe calls for a 3-pound chicken. That's hard to find, so I used about a 4 ½-pound bird. Check out the Hints and Tips (FAQ) Section below for other options.
Note on the Red Gravy: I developed this recipe using my Red Gravy recipe. Since I used a 4 ½ pound chicken, I increased the amount of Red Gravy from 1 ½ cups in Mosca's original recipe to 2 cups. The Red Gravy recipe yields 4 cups. You can either half the recipe or use the remaining Red Gravy to serve with pasta alongside the Cacciatore. Check out the Hints and Tips (FAQ) Section below for substitute options for the Red Gravy.
Equipment
Here is some of the equipment I used in making this recipe:
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
This recipe is best made in a large skillet big enough to hold the chicken in one layer. I used a Dutch oven with low sides that measured 12" wide and about 5" high.
Here’s What You Do
First…you have a beer. For the best experience, before you even get close to the stove, prepare yourself along with the ingredients. Start by relaxing with a beer while you read the recipe all the way through. This will tell you everything you need and what you will do with each ingredient and piece of equipment. Once you have that down, perform your mise en place so all you have to do is assemble the recipe.
Mise en place
Preparing the chicken
Cut the chicken into 10 pieces by cutting the breasts in half. Arrange the chicken pieces on a prep platter, skin side up, and place it in the refrigerator for 1 hour. (See the Hints and Tips (FAQ) Section below for options on cutting the chicken)
Pro Tip: Placing the chicken in the fridge, skin side up and uncovered, starts to dry the skin which helps brown the chicken better.
Prepare the garlic by giving each clove a tap with a chef’s knife’s blade. Remove the skin from the pounded garlic. Set the garlic aside.
Note: Mosca’s original recipe says to leave the skin on the garlic cloves, so removing it is optional. Leaving the skin on makes a great presentation, but I have found that the skin usually falls off during cooking and can accidentally be eaten. To avoid this, simply remove the skin prior to cooking, but leave the garlic as whole as possible.
Measure the remaining ingredients into small prep bowls and measuring cups.
Prepare one recipe (4 cups) of Sweet Daddy D’s Red Gravy, or use your favorite tomato sauce (either homemade or store-bought). Sweet Daddy D’s Essential Tomato Sauce is also a great choice for this recipe. Some substitute options are outlined in the Hints and Tips (FAQ) Section below.
Pro Tip: Chicken Cacciatore à la Mosca is a great recipe to make when you already have some Red Gravy or Tomato Sauce in the freezer.
Step 1: Season the Chicken in the Pan
What happens in this step? The simplicity of this recipe starts here before we turn on the heat. The first layer of flavor accents the chicken with simple salt and pepper and luxurious olive oil.
In a large (cold) Dutch oven or a large skillet, place the chicken pieces skin side up. Pour the olive oil over the chicken and mix well with your hands (or other essential kitchen tool). Make sure each piece of chicken gets coated with olive oil.
Season the chicken evenly with the kosher salt and black pepper.
Step 2: Brown the Chicken
What happens in this step? These simple flavors are locked in by browning the chicken.
Turn the heat under the Dutch oven to medium-high. Brown the chicken on all sides, turning as needed for even browning. Continue to brown the chicken for about 25 minutes.
Pro Tip: The internal temperature of the chicken should be around 145 degrees Fahrenheit at this point. I measure the IT with this instant-read thermometer.
Step 3: Braise the Chicken in Sauce and Seasonings
What happens in this step? Now we complete the flavor profile with herbs, garlic, and tomato sauce, simmered slowly.
After 25 minutes, add the garlic cloves to the chicken then sprinkle the rosemary, and oregano evenly over the chicken.
At this point, remove the Dutch oven from the heat and pour the wine over the chicken, then pour the Red Gravy (or your substitute) over the chicken.
Carefully mix the sauce and wine into the chicken, making sure the garlic cloves and seasonings are evenly distributed throughout the chicken pieces.
Return the Dutch oven to medium-low heat and simmer, uncovered, until the wine is reduced by half and the sauce is blended and thickened, This will only take 10 to 15 minutes.
Pro Tip: The internal temperature of the chicken should be about 165 degrees Fahrenheit at this point.
Serving Suggestions
This will make four servings as a main dish, but you can get six servings depending on what other dishes you are serving along with it.
Serve this family style, like they do at Mosca’s, by placing it on a platter and having everyone pass it around the table. This dish is crying to be served with pasta. It’s popular at Mosca’s to serve it with Spaghetti Bordelaise, but plain thin spaghetti or long macaroni is also great. If you want a mind-blowing experience, try some of Sweet Daddy D's New Orleans Baked Macaroni and Cheese with it. Have some extra Red Sauce on hand to pour over the pasta.
This is also one of those dishes that tastes better the next day, so leftovers are encouraged!
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Hints and Tips (FAQ)
For best results, Leftover Chicken Cacciatore should be held in an airtight container. It can be kept in the fridge for 4 to 5 days or in the freezer for up to 3 months. Let the leftovers come to room temperature before refrigerating or freezing. Defrost in the fridge overnight. You can reheat leftovers on the stovetop over medium heat until heated through. You can also reheat it in a microwave in single-serving portions. Heat for 1 minute, then add an additional 30 seconds until heated to your liking.
Instead of having to cut up a whole chicken, you may be able to get a whole cut-up chicken at the store. If not, just use individual breasts, thighs, legs, and wings. If you prefer just dark meat (which is an excellent way to enjoy this dish), use leg quarters or legs and thighs. Boneless chicken breasts and thighs are options but keep in mind that the chicken skin is a huge flavor enhancer, plus the cooking time will be reduced.
I developed this using my Red Gravy recipe (which I think is the best option), but you could substitute my Essential Tomato Sauce recipe or your own favorite homemade recipe. For the greatest simplicity, you can use your favorite store-bought jarred marinara sauce. Another option is simply combining 6 ounces of tomato paste with about 10 ounces of canned tomato sauce, or a 15-ounce can of whole or diced tomatoes.
Here are some other great Creole-Italian recipes from Sweet Daddy D:
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Recipe
Chicken Cacciatore
Here's What You Need
- 4 pounds chicken Cut into 10 pieces See Notes
- ¾ cup olive oil
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 10 cloves garlic pounded (peeled) See Notes
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- ½ cup dry white wine
- 2 cup Red Gravy See Notes
Here's What You Do
- In a large (cold) skillet or Dutch oven, place the chicken pieces skin side up. Pour the olive oil over the chicken and mix well with your hands to thoroughly coat each piece with olive oil.
- Season the chicken evenly with the kosher salt and black pepper.
- Turn the heat to medium-high and brown the chicken on all sides, turning as needed for even browning. Continue to brown the chicken, turning as necessary for about 25 minutes.
- After 25 minutes, add the garlic cloves then sprinkle the rosemary, and oregano evenly over the chicken.
- Remove the skillet from the heat and pour the wine over the chicken, then pour the Red Gravy (or your substitute) over the chicken. Carefully mix the sauce and wine into the chicken, making sure the garlic cloves and seasonings are evenly distributed throughout the chicken pieces.
- Return the Dutch oven to medium-low heat and simmer, uncovered, until the wine is reduced by half and the sauce is blended and thickened. Stir and mix as needed. This will take 10 to 15 minutes.
Recipe Notes
I developed this using my Red Gravy recipe (which I think is the best option), but you could substitute my Essential Tomato Sauce recipe or your own favorite homemade recipe. For the greatest simplicity, you can use your favorite store-bought jarred marinara sauce. Another option is simply combining 6 ounces of tomato paste with about 10 ounces of canned tomato sauce, or a 15-ounce can of whole or diced tomatoes.
Nutrition
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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