Chicken Cacciatore#2
Submitted by soaper38
Flour-dusted chicken pieces browned in butter, then simmered with mushrooms, olives, garlic, tomato purée, and sherry. A classic Italian cacciatore that’s on the table in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minSometimes the simplest version is the best version. This chicken cacciatore strips things down to the essentials and lets each ingredient pull its weight.
Chicken quarters get dusted in seasoned flour, browned until golden in butter (or olive oil if you prefer), then everything else goes into the pot: sliced mushrooms, onion, garlic, ripe olives, tomato purée, and a generous splash of sherry.
A lid goes on, the heat goes low, and 30 minutes later you’ve got tender, saucy chicken with a rich, wine-laced gravy.
No complicated steps, no long ingredient list. Just solid Italian home cooking.
Pro Tips
- Mix the salt and pepper thoroughly into the flour before dredging. This seasons the crust evenly instead of leaving salty patches.
- Brown the chicken until truly golden on all sides. The flour coating creates a crust that thickens the sauce as it simmers.
- Use dry sherry or claret, not cooking sherry. Cooking sherry is loaded with salt and tastes nothing like the real thing.
Ingredients
Directions
Dust chicken parts with flour which has been well mixed with salt and peppe.
Sauté in butter(or olive oil) until golden brown.
Add remaining ingredients, cover, and simmer over low heat for 20 to 30 mins.
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