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Ingredients
2 tablespoons olive oil
1 chicken, about 3 pounds, cut up
1 large onion, chopped
16 ounces canned whole tomatoes with liquid
8 ounces canned tomato sauce
½ cup dry white wine
Salt to taste
Freshly ground black pepper to taste
1 small bay leaf
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
1 clove garlic
1 pound spaghetti
Nutritional analysis per serving (4 servings)
98 grams carbs; 255 milligrams cholesterol; 1290 calories; 26 grams monosaturated fat; 13 grams polyunsaturated fat; 16 grams saturated fat; 60 grams fat; 8 grams fiber; 1705 milligrams sodium; 80 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil and cook the chicken in it until the chicken is golden brown.
- Step 2
Add remaining ingredients except spaghetti. Cover and simmer for one hour, or until chicken is tender. Remove bay leaf. (The sodium level can be reduced by using no-salt-added canned tomatoes and tomato sauce, and by not adding salt. Fat can be reduced by skinning chicken before eating.)
- Step 3
Serve with spaghetti
Private Notes
Comments
Very flavorful with the following modifications: Boneless chicken breast pieces 16 oz. of tomato sauce 16 oz. of white mushrooms mushrooms, quartered (8 oz. would have been sufficient) 2 bell peppers (one red, one yellow), coarsely diced Sauteed mushrooms and peppers together with 2 T olive oil in a separate pan, and added to main dish for final 15 mins Total cook time 50 mins (would have dried out, even with extra sauce, if cooked for 60 mins) Served over rotini Easily serves six, not four
Can also try adding bell peppers, mushrooms and if you like, a slight flour dredge for the chicken. Cacciatore, from what I know...and I could be wrong, means "hunter", so I like to keep it rustic with things you may find or easily pack out to the field. Dig the recipe, thank you.
Added 1lb sliced crimini mushrooms and a red bell pepper. Cooked and removed (boneless/skinless) chicken then cooked mushrooms, onion, pepper, garlic, thyme, etc. to concentrate a bit before adding tomatoes and simmering. Served over thin spaghetti to raves from the fam! Came together in about an hour using boneless breasts and thighs.
This was easy to make and pretty average tasting. The use of the whole tomatoes wasn’t my favorite choice. I ended up removing the ends that just never seemed to break down enough into bite size pieces. I’d probably do this with 16 oz crushed tomorrow’s instead. Not bad but won’t wow anyone.
Agree. Mediocre.
Can also try adding bell peppers, mushrooms and if you like, a slight flour dredge for the chicken. Cacciatore, from what I know...and I could be wrong, means "hunter", so I like to keep it rustic with things you may find or easily pack out to the field. Dig the recipe, thank you.