Chicken Cacciatore

Recipe courtesy Emeril Lagasse, 2000

Show: Emeril LiveEpisode: Classic Poultry

Rated: 5 stars out of 5Rate itRead users' reviews (43)

RECIPE
COMMENTS & REVIEWS(43)

Cook Time:
1 hr 20 min
Level:
--
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 20 min
Total:: 1 hr 35 min

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Ingredients

1 whole chicken, about 5 to 6 pounds, cut into 8 pieces
1 cup flour
Creole seasoning, recipe follows
1 cup olive oil
2 cups chopped yellow onions
Salt
Crushed red pepper
1 pound shiitake mushrooms, cleaned, stemmed and sliced
2 tablespoons chopped garlic
1 cup dry white wine
2 cups chopped fresh tomatoes, peeled and seeded
1 cup tomato sauce
2 cups chicken stock
1 bay leaf
4 sprigs fresh thyme
1/4 cup chiffonade basil
1/2 pound cooked fettuccine or spaghetti (tossed in olive oil, salt and pepper)
4 ounces grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves

Directions

Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and red pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

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Comments & Reviews

recipe Chicken Cacciatore
I Columbia, SC 10-25-2009
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Absolutely Great!
Rated: 5 stars out of 5

Prepared many times and its always a BIG hit, labor intensive but very good. It may seem too much oil as others have... suggested but if you use a good EVOO it's delicious. Often just use chicken breasts instead of whole chicken but pretty much stick to the rest of recipe.Read more
recipe Chicken Cacciatore
Elena Neshanic Station, NJ 05-05-2009
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Make this a regular meal! It is THE best!
Rated: 5 stars out of 5

We LOVE this recipe. There is quite a bit of sauce - so I add additional chicken pieces. I did not use a whole chicken as... instructed here, but cut up two breasts on the bone in 2. 5 legs and 4 thighs. I used 2 cans of Italian style stewed tomatoes instead of the fresh as they are not really in season now. NOTE - drain the oil after you cook the chicken and before you cook the veggies. If left in there it is just TOO much oil. I drain it off and then add a little oil at a time to the pan to cook all the veggies. Flavor is out of this world. Restaurant quality delicious. Read more
recipe Chicken Cacciatore
ron shelbyville, TN 11-08-2008
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has never failed me
Rated: 5 stars out of 5

i have made this dish more than once,and i must say it has always been a winner. I have used the fett noodles and have used... rice also. Either way give it a try you will love it. This is a thinner style sauce not thick so keep that in mind :)Read more
recipe Chicken Cacciatore
Heidi Outremont, QC 11-07-2008
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delicious, but made a few changes
Rated: 4 stars out of 5

This was amazing, but I had to make a few changes...I accidentally picked up red wine instead of white...and I didn't think... the 1/2 cup was enough so just kind of eyeballed it. Probably put in closer to a cup. But I also put in an entire large can of crushed tomatoes (like a puree) instead of sauce because it was what I had on hand. Oh, and I didn't even look at his creole spices and just used what I had - herbes de provence, cinnamon, cayenne, nutmeg, salt, pepper and bay leaf. I did have fresh thyme, I would never try to do it without that. Oh, and I used a whole chicken (cut up) I served this with the creamy corn polenta also found on this site (the milk is infused with garlic & thyme!) which was the PERFECT accompaniment. this might be one of the tastiest dinners I've ever prepared! I'll definitely have a dinner party and serve this because you can make it ahead of time and still look like a star! One of my favorites for sure. Only giving it 4 stars because I didn't prepare it exactly as described.Read more
recipe Chicken Cacciatore
Sunnie Las Vegas , NV 10-28-2008
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Will make again!
Rated: 4 stars out of 5

I had never had a Chicken Cacciatore before this so it is hard for me to critique it - my husband and I both really enjoyed... it but I did expect the sauce to be more of a tomato sauce. My sauce was tasty but very thin which was not exactly what I was expecting. The prep time is extensive and overall this receipe does take a bit of time to prepare, but very good in the end. I was also surprised at how much it made! We had leftovers for the next 2 days!Read more
recipe Chicken Cacciatore
Anonymous 09-08-2008
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Great fusion dish
Rated: 5 stars out of 5

I make this dish frequently. The combintation of classic italian "comfort food" with the kick from the cajun spices (the... essence) is amazing. My husband and daughter just LOVE IT. I get rave reviews on this recipe, no matter who I make it for. My mom thought she didn't like cacciatore, but this recipe has changed her mind. Yes, there is a good amount of prep work involved, but none of the steps are difficult, and the end results are well worth the work. Oh, and my family prefers peppers to mushrooms, so I substitute yellow and red peppers for the mushrooms.Read more