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Momma's Chicken Cacciatore

Jan D'Atri shares this amazing one-pot recipe.


3-4 pounds chicken pieces, skinless (legs and thighs)

1 cup flour for dredging

½ cup olive oil

1 cup Marsala wine

½ cube butter, cut into pieces

1 (8oz) can tomato sauce (Organic preferred)

2 cups white mushrooms, sliced

1 large sweet yellow onion, chopped fine

3 cloves of garlic, chopped fine

3 green onions, (white and green parts) sliced thin

2 teaspoons fresh parsley

½ teaspoon fresh oregano

1 tablespoon fresh basil

Salt and fresh ground pepper to taste


Wash chicken and pat dry. Dredge chicken in flour to coat. In a deep skillet or Dutch oven, heat oil, and fry chicken on both sides until golden brown.

Discard most of oil, leaving brown bits in bottom of pan if possible.

Add Marsala and butter, and simmer on low heat until wine begins to evaporate, about 2-3 minutes.

Add tomato sauce, mushrooms, onion, garlic, green onions, parsley, oregano and basil.

Cover and gently simmer for 15-20 minutes until tender. Add salt and pepper to taste.

Serve over pasta or polenta.