Image of Chicken Cacciatore Recipe

Chicken Cacciatore Recipe

Image of Chicken Cacciatore Recipe
  • Cook Time: 45 Minutes
  • Yield: 6-8 servings
  • Chicken cacciatore with a kicked-up Emeril's flavor and fresh ingredients.


  • 1 4-lb. whole chicken, cut into 8 pieces
  • 1 tbsp Emeril’s® Original Essence
  • 1 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 3 tbsp chopped garlic
  • 2 bay leaves
  • 1 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/4 tsp crushed red pepper
  • 1 cup dry white wine
  • 1 cup Emeril’s® Organic Chicken Stock
  • 14 oz diced tomatoes
  • 1 lb pasta cooked according to package directions
  • 1/2 cup Parmigiano-Reggiano cheese, grated


  1. Season chicken all over with 1 tablespoon Original Essence, 1 teaspoon salt and ½ teaspoon pepper. (Reserve an additional 1 tsp. of Essence.)
  2. Put flour in a medium bowl, season with remaining teaspoon of Original Essence and dredge the chicken, coating completely. Set aside.
  3. Heat olive oil in a large Dutch oven over medium-high heat.
  4. Add the chicken and brown for 3 minutes on each side. Remove chicken from the oil and set aside.
  5. Add the onions to the Dutch oven and cook for 3 minutes until translucent, stirring as needed.
  6. Add the mushrooms and continue to cook 3 minutes longer. Add the garlic, ½ teaspoon salt, ½ teaspoon black pepper, bay leaves, thyme, basil and crushed red pepper, and cook 1 minute longer.
  7. Stir in the wine, chicken stock and tomatoes.
  8. Add the chicken back to the Dutch oven, bring liquid to a boil, reduce heat to a simmer and cover.
  9. Simmer until chicken is very tender, 30 to 40 minutes. Serve over pasta and garnish with cheese and parsley.