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Nutrition Facts
Serving Size 1 (235g) Recipe makes 6 servings The following items or measurements are not included below: 12 chicken pieces
Calories 151
Calories from Fat 84		(55%)
Amount Per Serving		%DV
	Total Fat 9.4g	14%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 609mg		25%
Potassium 441mg		12%
Total Carbohydrate 13.4g		4%
	Dietary Fiber 2.3g	9%
	Sugars 7.8g
Protein 2.2g		4%
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The Ospidillo Cafe Chicken Cacciatore

Recipe #188292 | 1½ hours | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Bone Man
Sep 28, 2006

Does your family love chicken like mine does? This is my clan's all-round favorite dish of any sort. The original recipe came from Mr. Food (Art Ginsberg) before I messed with it a bit to suit our tastes. It's easy, fairly cheap, feeds 6, sticks to your ribs, and can be prepared easily in 90 minutes. Once you have it going, you just monitor it and make your spaghetti to serve it over (you could serve it over rice). I make this chicken cacciatore at least once a month and they'd be happier around here if I made it once a week! It is much better if the skin is left on while cooking (chicken doesn't get leathery that way) — you can pull it off (it practically falls off) when you serve it if you wish. Also, if you use plain table salt, cut it back to 1/2 a teaspoon. Sometimes I use whole chickens, cut up, (without the backs, necks, and organs, which I save for making stock), and sometimes just legs and thighs — it really doesn't matter. We often take this recipe camping, making up the spaghetti ahead of time and storing it in zip-lock bags in the cooler. One final variation — you can substitute an equivalent amount of fresh Roma tomatoes instead of the canned ones for a "brighter" flavor but, if you do, add 6 ounces of V-8 juice to the recipe. Enjoy, my friends!

SERVES 6 (change servings and units)

Ingredients

12 chicken pieces, various, skin on
1 teaspoon kosher salt
1/4 teaspoon ground red pepper
4 tablespoons olive oil
1 cup white onion, sliced lengthwise
1 bell pepper, de-seeded and chopped (optional)
2 fresh garlic cloves, minced
1/2 cup dry red wine
30 ounces Italian-style tomatoes, diced, with juice
1/2 cup fresh parsley, chopped
1 cup fresh mushrooms, sliced
1 teaspoon dried oregano
1 tablespoon dried sweet basil leaves

Directions

1
In a large skillet, or in a large electric frying pan (my method), brown the chicken parts in the olive oil.
2
When the chicken is browned, remove the pieces from the skillet and saute the onions in the oil until tender. Drain the oil (do not scrape the pan!).
3
Deglaze the pan with the wine, whisking over medium heat for about a minute. Add the chicken pieces and onions to this sauce, then add in all other ingredients, adding the seasonings and herbs to the top. Cover and allow to cook at a very low boil for one hour and ten minutes, turning the chicken only once. If you want more liquid, add canned chicken stock (about 15 ounces).
4
Serve over cooked spaghetti.

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Featured Reviews for This Recipe

From: TJW

On Feb 4, 2008

Good stuff Boneman! Thanks for the recipe.

0 people found this review helpful

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From: damienducks

On Oct 15, 2007

Awesome flavor! We used thighs and legs (skin/bone on) and it turned out great. Next time I will cut back on the olive oil, as there was waaaay too much while browning the chicken, but otherwise, a very solid recipe! Thanks!

2 people found this review helpful

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From: Bobbie

On May 17, 2007

A very, very delightful dish!!! Since there are just the two of us, I used only 4 chicken breasts. I did use the chicken stock mentioned towards the end of the instructions. I probably could have omitted that — or cut it down to just a fourth of a cup. We had plenty of "sauce" — but I would rather have too much than not enough. I served it with rice — but next time I'll do the pasta. The chicken was so, so tender and the sauce had such a great flavor. I would recommend using the bell pepper — it compliments all the other seasonings. I'm looking forward to making this when our daugher and her family come to visit in a few weeks — I'll be sure and add some drumsticks for the kids. I would encourage others to give this recipe a try. It's easy to put together — and then just sit back and let the aromas fill the air while it simmers away. You'll be more than ready to dig in when it's time to eat!!!

4 people found this review helpful

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From: Leslie in Texas

On May 16, 2007

This is an excellent cacciatore with an outstanding flavor! I doubled the recipe as I wanted some to freeze for our upcoming RV trip and used about 1/2 teaspoon of red chili flakes instead of the red pepper and served it over the refrigerated "fresh" linguini for a very yummy dinner last night. A crisp salad and some crusty bread to dunk in the sauce completed our meal. Thanks for posting this- it's a keeper!

4 people found this review helpful

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