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.

Yield: 12 1/2 cups
Recipe from Oxmoor House

More 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
  • Garlicky Herb Croutons


  1. 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.
  2. 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.
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