Recipe of the Week: Chicken Cacciatore

Stick a Fork In It always runs its recipes on a Wednesday, and sometimes that coincides with a yummy national food day. Today, however, is an exception: October 14 is National Chocolate-Covered Insects Day.


But instead of sharing my favorite recipe for cucarachas con chocolate, I'm bringing you Rachael Ray's easy-peasy, soothe-your-chillblains Chicken Cacciatore a day early. Yes, folks, tomorrow is National Chicken Cacciatore Day. Hurrah for normal food, and, it goes without saying, evoo!

The following recipe serves four.


1 ¼ lb boneless, skinless chicken breast (three pieces) or one package boneless, skinless chicken thighs, if you prefer dark meat
salt and freshly ground black pepper
2 tbsp extra-virgin olive oil
½ tsp crushed red pepper flakes
2 portobello mushroom caps, halved crosswise and thinly sliced
4 cloves garlic, crushed and minced
½ cup beef broth or stock
1 28 oz can crushed tomatoes (sugar free)
handful flat-leaf parsley, chopped
1 lb egg ribbons or egg fettuccini, cooked to al dente
crusty bread and grated Parmigiano or Romano, for passing


Heat a large nonstick skillet over a medium high heat. Add half of the extra-virgin olive oil and brown the chicken breasts or thighs for three or four minutes on each side. Remove chicken from the pan and season with salt and pepper.

Return the pan to the stove, reduce the heat to medium and add the remaining oil. Add the crushed pepper, sliced mushrooms, and garlic. Season with salt. Cover and cook the mushrooms for five minutes or until they are dark, tender and have given off their juices. Add about ½ cup of beef broth to intensify the mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to the sauce. Simmer the sauce for five minutes to finish cooking the chicken pieces and to allow the flavors to combine. Toss the pasta with the cacciatore and serve with the crusty bread and grated cheese.

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