Chicken alla Cacciatora

Chicken alla Cacciatora... just the way a hunter would cook a chicken.

Chicken alla Cacciatora


For 4 Person(s)


  • 8 pieces of dark meat chicken (Thighs and Drumsticks)
  • 1 ounce dried Porcini mushrooms soaked and chopped small. (Reserve the soaking liquid)
  • 3 Celery Stalks cut into 1/4 inch pieces
  • 10 ounces baby Portobello mushrooms cubed
  • 2 small shallots sliced
  • 2 medium onions cut into 1/8ths
  • 4 ounces Speck cubed
  • 1 cup white wine
  • 2 sprigs fresh rosemary
  • 29 ounces crushed tomatoes
  • extra virgin oil to cover the bottom of the pot
  • flour for dredging
  • salt and black pepper


  1. Soak the porcini mushrooms in 1 cup warm water. Chop the mushrooms small and set aside. Pour the soaking liquid through a coffee filter and set aside.
  2. Season the chicken with salt and black pepper. Dredge all the pieces of chicken with flour. Set aside
  3. In a large Dutch Oven brown the chicken in the oil 2-3 minutes on each side. Set aside on a paper towel lined plate.
  4. In the remaining oil, add the rosemary sprig and saute about 2 minutes. Add the speck and saute another 2-3 minutes.
  5. Add the celery and onions and saute until the edges begin to brown, about 3-5 minutes.
  6. Add the chicken back to the pot.
  7. Add the wine and reduce until no more alcohol can be sensed.
  8. Add the porcini mushrooms and soaking liquid and bring to a boil.
  9. Add the tomatoes. Bring to a boil and simmer.
  10. Add the portobello mushrooms and salt to taste. Cover and simmer about 5 minutes for the mushrooms to soften. Uncover until sauce is reduced and chicken is tender about 15 mins.
  11. Remove the rosemary sprig and serve.



Recipe Notes

Tip- The extra sauce can be saved and served with pasta!


Thursday, 14 December 2017
San Marzano tomatoes take this over the Top - stoneman59
Thursday, 14 December 2017
This is Speck:
See Full Review >>
- rossella rago
Thursday, 08 September 2016
what is speck - MommomB