My Italian Grandfather's Chicken Cacciatore

Name: My Italian Grandfather's Chicken Cacciatore
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Ingredients: 2 tablespoons extra-virgin olive oil, or to taste; 8 (8 ounce) chicken leg quarters with skin; 1 large bell pepper, finely chopped; 1 medium onion, finely chopped; 1 stalk celery with leaves, finely chopped; 1 medium carrot, finely chopped; 4 cloves garlic, minced; 1 (6 ounce) can tomato paste; 1 (28 ounce) can crushed San Marzano tomatoes; 1 cup red wine; 1 tablespoon ground allspice; 1 large bay leaf; 0.125 teaspoon seasoning sauce (such as Maggi®); salt and ground black pepper to taste

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Favorite recipe handed down to me by my Italian grandfather Alfredo Marchese aka "Pop." Loved when we cooked this together while listening to the opera! Serve with polenta or spaghetti, spooning sauce over all. This was my Italian grandfather's sauce for game (mostly rabbit) but I love it for chicken. Mangia!

Submitted by Mary Petnel

Updated on February 27, 2025

2

Prep Time:

20 mins

Cook Time:

1 hr 45 mins

Total Time:

2 hrs 5 mins

Servings:

4

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 4 servings

2 tablespoons extra-virgin olive oil, or to taste
8 (8 ounce) chicken leg quarters with skin
1 large bell pepper, finely chopped
1 medium onion, finely chopped
1 stalk celery with leaves, finely chopped
1 medium carrot, finely chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed San Marzano tomatoes
1 cup red wine
1 tablespoon ground allspice
1 large bay leaf
⅛ teaspoon seasoning sauce (such as Maggi®)
salt and ground black pepper to taste

Directions

Preheat the oven to 325 degrees F (165 degrees C).
Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cook's Notes:

You can use Worcestershire in place of seasoning sauce.

If sauce is too thick, add some water during the braising time.

Nutrition Facts (per serving)

1093	Calories
63g	Fat
32g	Carbs
89g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 1093
% Daily Value *
Total Fat 63g	81%
Saturated Fat 17g	83%
Cholesterol 377mg	126%
Sodium 975mg	42%
Total Carbohydrate 32g	12%
Dietary Fiber 8g	27%
Protein 89g	177%
Potassium 2189mg	47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

My Italian Grandfather's Chicken Cacciatore

Ingredients

Directions

Cook's Notes:

Nutrition Facts (per serving)

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