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Chicken Cacciatore

Chicken Cacciatore

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Chicken CacciatoreChicken Cacciatore    Chicken Cacciatore    Poultry, Family Favorites

This is from a very old cookbook (1978!).

Active Time: 60 minutes
Start to Finish: 2 hours


  • 2 Tbs. olive oil
  • 2 medium onions, cut in ¼-inch slices
  • 2 cloves garlic, minced
  • 1 whole chicken (or assorted chicken pieces with skin and bones), cut up
  • 1 14.5 oz. can whole tomatoes, cut up
  • 1 8 oz. can tomato sauce
  • 1 tsp. salt
  • 1 tsp. dried oregano, crushed
  • ½ tsp. celery seed
  • ¼ tsp. freshly ground black pepper
  • 1 or 2 bay leaves
  • ¼ cup dry white wine


In a large skillet, heat oil over medium heat; add onions and cook, stirring occasionally, until tender but not browned, 10 to 15 minutes. Transfer onions to a bowl and set aside.

Add more oil, if necessary, to make about 2 tablespoons. Add the chicken to the pan and cook over medium heat for 15 minutes, turning with tongs as necessary to brown evenly.

In a bowl, combine the undrained tomatoes, tomato sauce, salt, oregano, celery seed, pepper, and bay leaves.

When the chicken pieces are browned, add the garlic to the pan and cook until fragrant, about 30 seconds. Return the onions to the skillet, and pour the tomato mixture over the chicken and onions. Cover and simmer over low heat for 30 minutes. Uncover and stir in the wine. Cook uncovered over low heat for 15 minutes longer, turning occasionally. Skim the fat, remove the bay leaves and serve.


I always serve this dish with egg noodles (Manischewitz medium egg noodles are my favorite), cooked, and then mixed with a little butter, salt, pepper and parmesan cheese. Add a green salad and you're good to go.

Lindsay loves the leftover noodles and sauce the next day for breakfast, lunch, and/or dinner.

This recipe appears in the following meals:

Chicken Cacciatore with egg noodles
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recipe type

Main Courses


Better Homes and Gardens Complete Step-By-Step Cookbook


4 servings




Storing tomatoesStoring tomatoes
Never store a tomato in the refrigerator. If you slice a tomato and don't use all of it, place the tomato upside down on a plate. Store the plate on the counter for up to 1 day.

Peeling a tomatoPeeling a tomato
To peel a tomato, bring a large pot of water to a boil. Cut an "X" in the bottom of the tomato, and place it in the boiling water for 30-60 seconds. If the tomato is not really ripe, it may take longer-- watch for the skin around the X to start to come loose. Place the tomato in a bowl of ice water, leave for about a minute, then remove. The skin should peel right off. If you only have a few tomatoes to peel, it's probably easier to simply use a vegetable peeler.

De-seeding a tomatoDe-seeding a tomato
To de-seed a tomato, cut it in half crosswise (lengthwise if you are using a plum tomato.) Holding the tomato over the sink or the garbage, scoop out the seeds in each of the cavities with your little finger.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im