Chicken Cacciatore

Chicken Cacciatore with a kicked-up Emeril’s flavor and fresh ingredients.

  • Servings: 6
  • Cook Time: 45 Min
  • Main Ingredient: Chicken


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


Season chicken all over with 1 tablespoon Essence, 1 teaspoon salt and ½ teaspoon pepper. Put flour in a medium bowl, season with remaining teaspoon of Essence and dredge the chicken, coating completely. Set aside. Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken and brown for 3 minutes on each side. Remove chicken from the oil and set aside. Add the onions to the Dutch oven and cook for 3 minutes until translucent, stirring as needed. 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. Stir in the wine, chicken stock and tomatoes. Add the chicken back to the Dutch oven, bring liquid to a boil, reduce heat to a simmer and cover. Simmer until chicken is very tender, 30 to 40 minutes. Serve over pasta and garnish with cheese and parsley. Makes 6 to 8 servings, about 1 quart sauce.