Chicken cacciatore has been reinvented with my 5-star take on the classic favourite. With a combination of bold tomato sauce and luscious porcini mushrooms, this chicken dish is moist, flavourful, and finger-licking-fabulous.
Watch video recipe:
- Dried Porcini mushrooms (or fresh if you can get them)
- 1 x whole organic chicken cut into pieces (or less if you’re not hungry, but you’ll regret not making extra!)
- 1 glass of white wine
- 400gr of Italian Tomato Sauce
- 1 ½ cups of boiling water
- 2 x garlic cloves
- 2 x medium sized carrots (diced into small cubes)
- 2 x celery sticks (diced into small cubes)
- Fresh rosemary sprigs
- Freshly chopped parsley (to serve)
- Extra Virgin Olive Oil (EVOO)
- Salt & Pepper
- Dried mixed herbs
- Wooden spoon
- Medium-large casserole dish or deep fry pan with lid
- Medium size mixing bowl
- If you are using dried Porcini mushrooms for your chicken cacciatore, put them into a medium size bowl and add 2 x glasses of boiling water. Put this to the side.
- Put a medium size casserole dish or deep frying pan on the stove at medium heat. Add extra virgin olive oil and leave to warm up.
- Add 2 x garlic cloves to the pan (leave them whole) and a few sprigs of rosemary.
- Mix using a wooden spoon and leave to simmer for a minute or so.
- Add the chicken pieces to the pan, one next to the other and leave to simmer for a few minutes. Once the chicken pieces have begun to brown on one side, turn them over to brown the other side too.
- Add salt, pepper and dried mix herbs to season. Leave to simmer and turn once again.
- Add the diced carrot and celery into the pan, making sure the chicken is completely surrounded. You may need to turn it over again.
- Add 1 ½ glasses of white wine to the chicken cacciatore and leave to simmer, covering the pan with the lid so the aromas are infused into the chicken.
- After approx. 5 minutes, uncover the pan and add the Italian passata. Use the tongs to move the chicken around and make sure the sauce has spread well throughout the pan.
- Then, add the porcini mushrooms along with the water into the pan, mix well and leave covered to infuse for at least 4-5 minutes.
- Uncover the pan and turn the chicken pieces around one last time and leave for another 2-3 minutes.
- Once the water has evaporated and sauce has thickened, your chicken cacciatore dish is ready to be served!
How to serve:
- Use a set of tongs to add 2-3 pieces of chicken cacciatore to a coloured serving plate.
- Scoop up some delicious sauce and smother the chicken pieces with it, making sure each portion has some porcini mushrooms on top.
- Sprinkle some fresh parsley on top…
Vincenzo’s Plate Tip: Although the flavours are definitely 5 STAR, enjoying this dish at home, means you don’t have to be shy – EAT IT WITH YOUR HANDS, it always tastes better!
E ora si mangia, Vincenzo’s Plate…Enjoy!
I will strongly recommend to start your meal with this delicious Caprese Salad