Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A cacciatore was a hunting-lodge dish, a way to slow-simmer tough game birds to tenderness. Flavorful chicken thighs need no special treatment but they do take so well to the traditional wine, tomato and mushroom sauce.


Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • Place flour in a shallow dish. Lightly dredge each chicken thigh in the flour. Discard the remaining flour.

  • Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the chicken and cook until golden, 2 to 4 minutes per side. Transfer to a plate, cover and keep warm.

  • Reduce heat to medium-low and add the remaining 2 teaspoons oil to the skillet. Add onion, mushrooms and rosemary and cook, stirring often, until the vegetables are lightly browned, about 5 minutes. Add tomatoes, white wine, salt and pepper and cook until the onion is very soft, about 5 minutes. Return the chicken to the pan, nestle into the sauce, reduce heat to a simmer and cook until the sauce is thickened and the chicken is cooked through and no longer pink in the middle, about 5 minutes. Sprinkle with parsley and serve.

Nutrition Facts

331 calories; protein 28.3g; carbohydrates 16.7g; dietary fiber 2.2g; sugars 6.2g; fat 11.8g; saturated fat 2.8g; cholesterol 130.1mg; vitamin a iu 685.1IU; vitamin c 20.8mg; folate 25.9mcg; calcium 41.9mg; iron 2.4mg; magnesium 41mg; potassium 581.5mg; sodium 628.3mg; thiamin 0.2mg.

2 vegetable, 3 1/2 lean meat, 1 fat