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Chicken Cacciatore

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When my husband and I were in Italy last fall, one of the best meals we had was at Le Forchette Del Chianti in Radda. I have tried to capture the wonderful taste of the chicken cacciatore that they serve. It is unlike any I have tasted before.

Chicken Cacciatore


  • 2 pounds skinless, boneless chicken breasts or thighs cut into pieces
  • 3 tablespoons of butter
  • ¼ cup chopped shallots
  • 1 tablespoon chopped garlic
  • 1 15-ounce can of petite diced, canned tomatoes with juice
  • Sprinkling of pepper and Kosher salt
  • ½ cup white wine
  • ½ cup chicken broth
  • 1 pound small white potatoes cut into fourths
  • 1 sprig of chopped fresh rosemary (1 teaspoon)
  • 2 sprigs of fresh thyme leaves (½ teaspoon)
  • ½ cup Nicoise black olives without pits


  1. Boil the potatoes in water until you can pierce them with a fork.
  2. Drain the potatoes and set them aside.
  3. In a pan, saute shallots and garlic on medium low heat in 3 tablespoons of butter until translucent.
  4. Turn the heat to medium and add the chicken pieces and sprinkle them with salt and pepper.
  5. Brown chicken for about 2 minutes on each side.
  6. Add wine, broth, tomatoes (hand squeeze them as you add then to make the tomatoes less chunky), thyme and rosemary and turn heat down to low.
  7. Simmer the chicken covered for 10 minutes then uncover and cook for 10 more minutes.
  8. Add the potatoes and the olives to the pan.
  9. Cook for 5 to 10 more minutes until chicken is at a temperature of 165 degrees.

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