Chicken Cacciatore

Hunter’s Stew is a Gathering From the Fields

Combine cut up chicken [or rabbit] with tomatoes, mushrooms, onions, and peppers, then braise into a hardy dish of deep tradition


INGREDIENTS: Mix and Match! You can add or substitute eggplant, green olives [my favorite: Castelvetrano], and instead of marinara sauce—tomato paste and canned tomatoes

  • chicken – 3 1/2 LBS, whole or parts of choice
  • flour – 1/2 cup
  • salt and pepper – to season chicken
  • olive oil – 2 TBS
  • mushrooms – 3/4 LBS, large pieces
  • bell pepper – 2, large pieces
  • onion – 1 large, large pieces
  • garlic – 2 tsp, chopped
  • marjoram – dried 1 tsp
  • soy sauce – 1 TBS, [or Worcestershire sauce] or to taste
  • marinara sauce – 1 cup
  • chicken stock – 2/3 cups
  • Marsala wine – dry, 1/2 cup
  • capers – 3 TBS, rinsed or 1/2 cup of pitted olives
  • parsley – chopped for garnish


  1. Dry chicken parts and season well with salt and pepper on both sides
  2. Heat the oil in a large skillet until shimmering
  3. Place the flour in a large zipper bag, add the chicken and toss to coat the pieces
  4. Shake off excess flour and brown the chicken—try to lay them in place and not move—for 4 minutes to set a deep color; flip and repeat, then remove the chicken
  5. Drain all but 2 TBS of skillet fat and sauté the vegetables about 7-10 minutes until they take on color
  6. Add in marjoram, marinara sauce, chicken broth, soy sauce, and Marsala and then top with the chicken; nestling the chicken about halfway down into the veggies
  7. Cover and simmer for about 20 minutes, until the chicken temps at 165º
  8. Place chicken on a serving platter and tent to keep warm
  9. To the skillet add the capers and turn up the heat to reduce the pan liquid—a few minutes—to form a slightly thickened sauce
  10. Taste for seasoning and ladle the stew about the chicken; top with parsley

Recipe adapted by B. Hettig

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