Chicken Cacciatore

Rustic Creole Italian chicken classic prepared à la Mosca's Restaurant.

Servings Servings

Cuisine Creole Italian

Course Main Dish

Calories 970

Prep Time 20

Cook Time 1

Total Time 2 20

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.

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.

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