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    Home » Creole Recipes

    Chicken Cacciatore

    Published: Sep 26, 2023 · By: Sweet Daddy D · with Leave a Comment · This post may contain affiliate links · This blog generates income via ads

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    Jump to Recipe

    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.

    Chicken Cacciatore on a white serving platter.
    Cacciatore à la Mosca

    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.

    Jump to:
    • Creole Italian
    • How’s this different from other Cacciatore recipes?
    • Here’s What You Need
    • Here’s What You Do
    • Serving Suggestions
    • Hints and Tips (FAQ)
    • Recipe
    • Comments or Questions?

    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:

    Ingredients for Chicken Cacciatore

    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.

    • 5-Quart Skillet/Frying Pam 
    • Prep bowls (cambro)
    • Prep Bowls (glass)
    • Measuring Cups (metal)
    • Measuring Cups (glass)
    • Measuring Spoons
    • Cutting boards
    • Chef's Knives
    • Wooden Spoons
    • Kitchen Tongs
    • Prep Trays

    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.

    Prepared ingredients for Chicken Cacciatore
    Mise en place

    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. 

    Pouring olive oil over cut up chicken in a Dutch oven.
    Coat the chicken pieces in olive oil
    Coat each chicken piece with olive oil.
    Make sure to coat each piece

    Season the chicken evenly with the kosher salt and black pepper.

    cut chicken, coated in olive oil and seasoned with salt and pepper in a Dutch oven.
    Season with 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.

    Seasoned chicken pieces being browned in a Dutch oven.
    Brown the seasoned chicken

    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.

    Chicken pieces being browned on all sides in a Dutch oven.
    Turn as needed to brown all sides

    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. 

    Browned chicken pieces seasoned with garlic cloves and herbs.
    Season with garlic cloves and herbs

    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.

    White wine and Red Gravy added to seasoned chicken pieces in a Dutch oven.
    Add white wine and red gravy

    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. 

    Chicken Cacciatore simmering in a Dutch oven
    Simmer until the red gravy thickens

    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!

    Chicken Cacciatore on a white serving platter.
    Chicken Cacciatore

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    Hints and Tips (FAQ)

    How long will leftovers be good?

    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.

    Are there any substitutes?

    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.

    Chicken Cacciatore on a white serving platter.
    Sweet Daddy D's Chicken Cacciatore à la Mosca

    Here are some other great Creole-Italian recipes from Sweet Daddy D:

    • spaghetti bordelaise with parsley garlic on a green and white platter
      Spaghetti Bordelaise
    • oysters mosca in a round white baking dish
      Italian Baked Oysters (Oysters Mosca)
    • spaghetti and meatballs in a white bowl with parmesan cheese on the side
      Homemade Spaghetti and Meatballs
    • creole shrimp scampi with parsley garnish
      Creole Shrimp Scampi

    Try these great alternatives for Chicken Cacciatore

    • Chicken with Creamy Mushroom Sauce over pasta on a serving platter
      Chicken with Creamy Mushroom Sauce
    • Chicken Sauce Piquant over rice with garnish on a blue-green plate.
      Chicken Sauce Piquante
    • chicken kiev cut in half on a plate
      Cajun Chicken Kiev
    • Chicken Florentine with Pasta on a blue green dish
      Creole Chicken Florentine

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    Recipe

    Chicken Cacciatore on a white serving platter.

    Chicken Cacciatore

    Rustic Creole Italian chicken classic prepared à la Mosca's Restaurant.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Refrigerator time: 1 hour hour
    Total Time: 2 hours hours 20 minutes minutes
    Servings: 4 Servings
    Calories: 970kcal
    Author: Sweet Daddy D
    Prevent your screen from going dark

    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

    Read my article Chicken Cacciatore for detailed step-by-step instructions with photos and more tips.
    Leftover Chicken Cacciatore can be kept in the fridge for 4 to 5 days or in the freezer for up to 3 months. Store leftovers in an airtight container or vacuum-sealed bag. Defrost in the fridge overnight. Reheat leftovers on the stovetop over medium heat until heated through, or in a microwave in single-serving portions. 
    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 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.

    Nutrition Estimate

    Calories: 970kcal | Carbohydrates: 20g | Protein: 44g | Fat: 77g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 46g | Trans Fat: 0.2g | Cholesterol: 164mg | Sodium: 2548mg | Potassium: 1026mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1614IU | Vitamin C: 30mg | Calcium: 104mg | Iron: 5mg
    Sweet Daddy D AKA Dave Howson

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    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…
    read the "It's Me" page to find out more about me and this website…

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