D'Chef Sammarone

Chicken Cacciatore

As seen on Instagram:

Part 1 – https://www.instagram.com/p/ChVbgiwOTMf/

Part 2 – https://www.instagram.com/p/ChVdBnwp7N0/

13 1/2-pound chicken, cut into eight pieces 4 tablespoons olive oil
2 large Spanish onions, thinly sliced 2 fresh tomatoes, diced (optional)
1 bay leaf 1 tbsp. flour, plus flour for dredging
1/2 cup dry white wine, 1/2 cup sherry 1/4 pound of prosciutto, sliced julienne
1/2 pound of mushrooms, thinly sliced Salt, freshly ground black pepper
1/4 stick butter 1/2 bunch of fresh basil, chopped
2 cups water


  1. Heat 4 tablespoons of olive oil in a large heavy skillet over medium heat.
  2. Dredge chicken in flour and brown lightly. Transfer chicken to a large saucepan after browning.
  3. In the same skillet, add onions and prosciutto, and 2 tablespoons of oil. Saute for about 3 minutes.
  4. In a bowl, mix butter and 1 tablespoon of flour to make a roux. Add wine, sherry, bay leaf, mushrooms, and tomatoes, along with 2 cups of water. Salt/pepper to taste, add basil.
  5. Add this to the pan with chicken, simmer, and simmer for 40 minutes until the chicken is done.
  6. Serve the chicken and use the extra sauce for pasta.

Buono Appettito!

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