Chicken Cacciatore Stew

Oxmoor House
Mushrooms, onions, tomatoes, and wine typify cacciatore. Taste them all in this chicken stew enhanced with pasta and fragrant herbs. Add a salad, and your meal's complete.
12 1/2 cups


+ Add To Shopping List
2 tablespoons olive oil
4 chicken leg-thigh combinations, skinned and separated
1 large onion, chopped
3 carrots, sliced
1 large green bell pepper, chopped
2 garlic cloves, minced
1 (8-ounce) package sliced fresh mushrooms
1 (32-ounce) carton chicken broth
2 (14.5-ounce) cans diced tomatoes with roasted garlic, undrained (we tested with Contadina)
1 cup water
1/2 cup white wine (we tested with Chardonnay)
1/3 cup fresh oregano leaves
3 tablespoons fresh thyme leaves
3 bay leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 ounces uncooked spaghetti, broken into 3
Freshly shredded Parmesan cheese


Pour oil into a large Dutch oven. Brown chicken in hot oil over medium-high heat 4 minutes on each side; transfer chicken to a platter.

Sauté onion, carrot, green pepper, and garlic in Dutch oven 5 minutes or until tender. Add mushrooms; cook, stirring often, 3 minutes. Add chicken, chicken broth, and next 8 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add spaghetti, and cook, covered, 12 more minutes. Discard bay leaves. Sprinkle stew with Parmesan cheese. Serve with Garlicky Herb Croutons.

Created date

August 2009