Chicken Cacciatore Stew

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

Recipe from

Oxmoor House


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.