top of page

Chicken Cacciatore


8 Skinless Chicken Thighs, bone in or boneless

2 Tablespoons Olive Oil

Salt and Pepper

1/2 1lb Carrots (approximate 3 large carrots), grate 1/3 slice the remaining carrots into rounds

1 Onion, chopped

1 Shallot, chopped

3 ribs Celery, finely chopped

1 lb Mushrooms, thickly sliced - mushrooms of any sort

6 cloves Garlic, minced

2 Tablespoons Fresh Rosemary, minced

1 cup Dry Wine, red or white

1 teaspoon Mushroom base or Porcini Powder

1 28oz can Crushed Tomatoes

1 cup Fresh Parsley, chopped


  • Generously salt and pepper raw chicken thighs.

  • Heat olive oil in a Dutch oven over medium high heat and working in batches sauté chicken thighs, 4 minutes on each side, to brown.

  • Once all the chicken is browned and set aside, add carrots, onion, shallot, celery mushrooms and garlic to the Dutch oven and sauté, stirring frequently, until tender. Approximately 20 minutes.

  • Add rosemary to the pot and sauté an additional two minutes.

  • Stir in mushroom base or porcini powder and add in wine. Cook for about 5 minutes.

  • Stir in crushed tomatoes and parsley, reserving some for garnishing, and return chicken to the pot.

  • Reduce heat to low and simmer covered for one hour.

  • Serve as a stew in a bowl or with Meyer Lemon + Garlic Rice, White Onion Risotto, buttered noodles, mashed potatoes, or polenta.

Makes 4-8 servings, depending on serving size and if serving without a side.

bottom of page