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Chicken Cacciatore

Chicken Cacciatore

Recipe is adapted from the original Joy of Cooking cookbook, and modified for my tastes and what I usually have in the kitchen.

Submitted by: Gayle from New York, NY
Yield: Serves 4


  • 4 pieces Italian sausage
  • 4 boneless chicken breast halves
  • 3 tablespoons flour
  • 1/4 cup olive oil
  • 2 tablespoons shallots or scallions, chopped
  • 1 clove garlic, minced (1 teaspoon)
  • 2-3 plum tomatoes, chopped into chunks
  • 1/4 cup tomato paste
  • 1/2 cup dry white wine
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground coarse black pepper
  • 3/4 cup ckicken stock or broth
  • to taste, freshly grated parmesan cheese
  • to taste, fresh parsley, chopped

Preparation Instructions:

Brown the Italian sausages in a saute pan with a little olive oil, being sure to prick them with a fork to release their oils.

Dredge the chicken breasts in flour, and sauté until golden brown in the remaining olive oil and sausage drippings, adding them to the sausages. Add the shallots and garlic.

When the chicken breasts are browned, add the tomato paste, chopped tomatoes, white wine, salt, pepper, chicken stock, bay leaf, thyme and marjoram. Cover and allow to simmer for 1/2 hour, or until the chicken is tender, turning and stirring occasionally to prevent sticking.

Serve with boiled vermicelli topped with grated parmesan cheese and fresh parsley.

Helpful Hints

The Italian sausages can be either hot or mild, depending upon how adventurous your palate is. If you have fewer sausages than chicken breasts, just slice the sausages into smaller pieces before serving. Should be served with a salad and garlic bread.

Based on 1 reviews

Customer Reviews

pamela t

i could not find my old joy of cooking and the recipe in the new joy of cooking is so not as good at all……..i have been searching for this original recipe and you have……THANK YOU!!!!!!!


Spices Featured in this Recipe

French StyleThyme


Jar, 1/2 Cup, 0.9 oz.



Jar, 1/2 Cup, 0.5 oz.

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