Italian Meat Recipes


Fresh herbs and beautiful mushrooms like chanterelles make this easy chicken dish a family favorite.

Italian for hunter, cacciatore is an American-Italian term referring to food prepared “hunter-style”.

  • 1 3-1/2 lb chicken, cut into pieces
  • 3/4 cup flour
  • Salt and freshly ground pepper
  • 3 Tbsp unsalted butter
  • 4 Tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 carrot, peeled and finely chopped
  • 4 cloves garlic, finely chopped
  • 3 Tbsp fresh parsley, finely chopped
  • 2 Tbsp fresh rosemary, finely chopped
  • 2 Tbsp fresh sage, finely chopped
  • 1 Tbsp fresh thyme, finely chopped
  • 1/4 cup cognac
  • 1 lb mixed mushrooms, domestic, chanterelles, oyster
  • 1/2 cup white wine
  • 2 cups chicken broth
  • 1/2 cup tomato puree
  • 1 bay leaf


Put chicken in a plastic bag with flour, salt and pepper. Shake and coat chicken evenly.

In a heavy skillet, heat butter and olive oil, then add chicken and brown evenly on all sides. Remove and set aside.


Add onion and celery to the same pan, and sauté until onions become transparent. Add carrot, garlic and herbs, and continue to sauté until vegetables begin to caramelize.

Add cognac, scraping the bottom of the pan to release brown particles. Add mushrooms and continue to sauté. Add white wine, reduce. Add the chicken broth, tomato puree, and then add the chicken pieces. Add the bay leaf.

Transfer to a covered casserole dish in a 350-degree oven and continue to cook until chicken is done and sauce is reduced. Adjust seasonings if necessary. Remove chicken to a heated platter, and pour the sauce over top of chicken. Garnish with more parsley.

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