Return to Headlines

May 2019: Chicken Cacciatore

Download or Print Recipe Here



Submitted By:  Joe Immordino





  • 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


  • 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.
  • Season the chicken with salt and black pepper. Dredge all the pieces of chicken with flour. Set aside
  • 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.
  • In the remaining oil, add the rosemary sprig and sauté about 2 minutes. Add the speck and sauté another 2-3 minutes.
  • Add the celery and onions and sauté until the edges begin to brown, about 3-5 minutes.
  • Add the chicken back to the pot.
  • Add the wine and reduce until no more alcohol can be sensed.
  • Add the porcini mushrooms and soaking liquid and bring to a boil.
  • Add the tomatoes. Bring to a boil and simmer.
  • 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.
  • Remove the rosemary sprig and serve.