Chicken Cacciatore Recipe


Cooking with One Chef One CriticLinda Swain is a journalist with VOCM Radio and a former open line host. We asked Linda about open line radio and her avocation, oil painting. Linda is a landscape painter. She’s also a fine cook who loves Italian cuisine – hence, a rustic Italian classic, chicken cacciatore.

  • Yield: 4 Servings


  • 1 whole chicken flour
  • 2 tbsp (30 ml) vegetable oil
  • 2 medium onions, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • ¾ cup (185 ml) dry white wine
  • 1 cup (250 ml) tomato sauce
  • 2 bay leaves
  • 1 tbsp (15 ml) rosemary, finely chopped
  • 4 tbsp (60 ml) Italian parsley, chopped
  • salt and pepper to taste
How to Make It
  1. Cut chicken in pieces and eliminate all extra fat. Roll chicken in flour and shake off excess flour. Heat oil in large frying pan on medium. Add chicken pieces and brown on both sides. Once browned, remove chicken from pan.
  2. In same pan sauté the onions, celery, and carrot with a pinch of salt and pepper. Cook, stirring occasionally, until softened. You may need to turn the heat down a little.
  3. Put the chicken back into the pan and add white wine. Once the wine has evaporated, add the tomato sauce, bay leaves, rosemary and parsley. Cover and cook on low heat for 40 minutes, or until chicken is cooked through. Serve with vegetables or over cooked rice or spaghetti.

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