January 20, 2019
Raw chicken fillet on cutting board

Chicken Cacciatore

by Berkeley Wellness  

Hunter-style chicken dishes (cacciatore means "hunter" in Italian) abound in Europe and vary widely from region to region. The version that has made it to this country as Chicken Cacciatore is a Neapolitan dish of chicken braised in a tomato sauce scented with herbs (almost always rosemary). Somewhere along the line, mushrooms got added to the American version, though this is not a standard ingredient in the Neapolitan rendition.


  • 4 skinless, bone-in chicken breast halves (8 ounces each)
  • 3 tablespoons flour
  • 1 tablespoon olive oil
  • 2 shallots, minced
  • 4 cloves garlic, minced
  • ½ pound cremini mushrooms, thinly sliced
  • 1 can (14½ ounces) diced tomatoes
  • ⅓ cup water
  • ⅓ cup dry red wine
  • ¼ teaspoon salt
  • ½ teaspoon rosemary, minced
  • ½ teaspoon pepper


  1. Dredge the chicken in the flour, shaking off the excess. In a large nonstick skillet, heat the oil over medium heat. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer the chicken to a plate.
  2. Reduce the heat to low, add the shallots and garlic, and cook until the shallots are soft, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until they are soft, about 5 minutes.
  3. Add the tomatoes, water, wine, salt, rosemary, and pepper, and bring to a boil. Return the chicken to the pan, reduce the heat to low, cover, and simmer until the chicken is cooked through, about 20 minutes.
Makes 4 servings.

Nutrition per serving: 330 calories, 6g total fat (1g saturated), 105mg cholesterol, 1g dietary fiber, 19g carbohydrate, 45g protein, 685mg sodium.

A good source of: niacin, potassium, riboflavin, selenium, vitamin B12, vitamin B6.

Also see Tandoori-Style Chicken with Banana Raita.