Chianti Chicken Cacciatore

by Chrissy



This dish is no stranger in the Little Yellow Kitchen. If you have been following us for a little while now, you will already know that:

1) we love Italian food

2) we have already posted about chicken cacciatore

But who cares?

Since there are a few ways to make this dish, we decided that we would get to work, and tag in for a second round at it. While eliminating the bacon and parsley, a whole lot of additions were made, such as: red bell pepper, extra garlic, green olives, worcester sauce, and basil. This second cacciatore version is a bit healthier and packs some mean flavor.

Here, see for yourself.


Wait, take a closer look…


We weren’t kidding… so much flavor, so little time!

Bring olive oil to high heat and add the seasoned chicken thighs.



Flip them after about 8 minutes, and let other side brown.


Remove chicken from dutch oven and set aside. Add the onion, garlic, celery, carrots and let cook. Add in the dried herbs.


Deglaze the pot with wine and a few dashes of worcester sauce and let reduce over high heat. Add in the mushrooms, bell pepper, olives and can of tomatoes. Let simmer for 10 minutes. Then, throw in the basil.


Add the chicken thighs back into the pot to finish cooking. They may have to cozy up next to each other in the sauce, it could be a tight squeeze. Just make sure that they are all submerged!
Serve alongside your favorite Italian wine–a good Chianti Classico is the perfect pairing–and enjoy!


Oh and I almost forgot, here was the delicious dessert from our dinner guest, Maryam! Since she is allergic to milk–yes, allergic–dessert can be slim pickin’s. Lucky for us, she swooped on some TJ’s nondairy, coconut milk mochi! The chocolate, coconut and mango flavors were a pretty good!




  • 3 Tbsp olive oil
  • 5-6 boneless chicken thighs, trimmed
  • 1 medium onion, chopped
  • 2 large carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 1 red bell pepper, diced
  • 5 cloves garlic, minced
  • 2 cups crimini mushrooms, sliced
  • 1/2 cup green olives, chopped
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 1 tsp red pepper flakes
  • 1 cup Chianti, or a dry red wine
  • 1/2 tsp worcester sauce
  • 1 28 oz. can whole plum tomatoes
  • bunch of fresh basil, coarsely chopped
  • salt and pepper



Heat a large Dutch oven over medium-heat, add 3 tablespoons of olive oil. Season the trimmed chicken thighs with salt and pepper. Fry the chicken until crispy and golden brown, about 8 minutes per side. Set the browned chicken aside on a plate.

Little Yellow Note: you do not want to fully cook the chicken, yet. At this point, a good crisp brown chicken thigh is all you need. The rest will cook through later.

Return the Dutch oven to medium-high heat, and add in the onions, garlic, celery and carrots, scraping up browned bits with a wooden spoon. Reduce the heat to medium and cook, stirring occasionally, until the vegetables are golden brown–about 10 minutes. Add the marjoram, oregano, and red pepper flakes and cook for 2 more minutes. Add the wine and worcester sauce and cook over high heat, stirring frequently, until the wine reduces to half the amount. Add in the mushrooms and bell peppers, olives, and the can of tomatoes, crushing whole pieces with the spoon.

Bring the sauce to a simmer, cover, and let flavors combine for 10 minutes. Add chicken pieces, along with the juices, back into the Dutch oven and submerge in sauce. Cook for about 30 minutes. Toss in the chopped basil and season with salt and pepper, to taste. Serve a chicken thigh, with a sufficient amount of veggies and sauce, and garnish with more basil.


From the Little Yellow Kitchen,


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8 Comments to “Chianti Chicken Cacciatore”

  1. This looks DELICIOUS :)

  2. This looks great – I may have to try this with the Cab I have in the pantry.

    I think I’m going to have to do my residency in San Diego and hire you guys for a dinner party.

  3. Chrissy

    Thanks Jim, we are surely open to serving a lovely dinner party! Yes a Cab would work great! Where do you go to Med school? where would you do your residency? I work in Medical Education and the UCSD School of Medicine. Let me tell you, there is no better place to live & work. –Chrissy

  4. Chrissy – I go to one of the Philly schools, but I’m also in the Navy. In two years time I’ll be doing, at the very least, my internship year at one of the ‘Big 3’ Navy hospitals. Because I have family in California, San Diego is at the top of my list!

    Anyway, I love looking at your recipes even though I usually don’t have the time to bring them to the plate. I do post a few of my own from time to time, and I think you guys might like to tweak my whole grain ricotta pancakes some time – I’d love to see you stop by (

    I’ll let ya know if I get around to this delicious looking chicken cacciatore :)

  5. This is one of my favorite dishes and have been fixing it since I first started cooking. I usually use black olives and lately have started to add canned artichoke hearts. I serve it over Linguine or sliced and pan grilled Polenta. I love your site, keep it up.

  6. Lauren

    Over polenta?! That sounds so good! We might have to try that on version #3 of our chicken cacciatore. We were also debating black or green olives, good to know it yummy with either one :)

  7. Just made this one and it differed from the one I grew up on but was still fabulous. Could have been extra yummy because I mistakenly used an extra expensive bottle of wine. It hurt a bit worse to do so because I had doubled the recipe so that I could send some to the in-laws too.