VIDEO and Recipe CHICKEN CACCIATORE with Jack Harris and Chef Charles Knight
Chicken Cacciatore see video
Chicken Cacciatore see video

VIDEO and Recipe CHICKEN CACCIATORE with Jack Harris and Chef Charles Knight

Regular price
Sale price
Shipping calculated at checkout.

Cacciatore means "hunter" in Italian. Although there are many Cacciatore recipe variations the originals were prepared with pheasant, squirrel, or the Italian delicacy “Rabbit.”

Today Cacciatore is typically prepared by pan-broiling chicken thighs then braising them in a tomato-based red wine sauce and served with pasta.

PREPARATION TIME: 40 minutes – makes 4 to 8 servings.

EQUIPMENT: French chef knife, Kitchen Machine food cutter, large sauté skillet, 5-quart stockpot, cutting board


  • 1 pound pasta
  • 8 chicken thighs, skin removed.
  • 1 large onion peeled and chopped #2 cone.
  • 1 green or red pepper diced.
  • 7 cloves garlic minced.
  • 2 Italian Sausage links, removed from casing (6 or 7 ounces)
  • 4 ounces cremini or portobello mushrooms sliced #4 cutting cone.
  • ½ cup port wine
  • 1 16-ounce can have crushed tomatoes.
  • 1½ cups homemade chicken stock (or low-sodium chicken broth)
  • 1 teaspoon, fresh chopped Rosemarie
  • 1 teaspoon oregano or Italian seasoning
  • 1 pound tagliatelle egg noodles
  • Purified or filtered water to cook the pasta.
  • 1 teaspoon kosher salt
  • ½ cup parmesan cheese grated #1 grating cone
  • 8 to 10 fresh basil leaves chiffonade sliced.


Preheat the Large Skillet over medium-high heat at 375°F, for about 3 minutes. Place the chicken in the pan; it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, for about 8 to 10 minutes, turn it to brown on the other side. About 4-5 minutes. Test for doneness, remove chicken from pan, and set aside.

To the Large Skillet, add the onion, garlic, and peppers, and sauté until tender, about 5 minutes. Add the sausage and sauté until cooked for 3 to 4 minutes. Add the mushrooms and sweat down, for about 5 minutes, stirring occasionally. Add the tomatoes, the Rosemarie and Italian seasoning and stir into the mixture. Place the browned chicken on top, reduce to medium-low heat 200°F, cover with the vent open, and simmer for 15-20 minutes.

To cook the pasta, in the 5-quart stockpot bring water to a boil over medium-high heat at 375°F. Add the salt stir and add the pasta, cover, and open the vent. Reduce to medium heat 275°F and cook until Al dente, about 6 to 7 minutes. Then assess every 30 seconds until cooked and firm to the bite. Drain the pasta and serve.


Serve chicken and sauce over pasta, and top with freshly grated cheese and basil.

NUTRITIONAL BREAKDOWN PER SERVING with Rice: Calories 346; Fat Grams 5; Carbohydrate Grams 45; Protein Grams 35; Cholesterol mg 73; Sodium mg 284 (171 with homemade Chicken Stock and Fresh Tomatoes).

THE POINT SYSTEM: Calorie Points 4 ½; Protein Points 4; Fat Grams 5; Sodium Points 12; Fiber Points 3; Carbohydrate Points 3; Cholesterol Points 7.