# Chicken Cacciatore

A classic rustic Italian hunter-style chicken dish featuring rich chicken stock, aromatic herbs, mushrooms, and cipollini onions.

- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- whole chicken, butchered
- smoked pancetta, diced
- cipollini onion, peeled
- garlic, sliced
- parsley, chopped
- sofrito
- pioppini mushroom
- chicken stock
- tomato
- thyme
- rosemary
- sage
- bay leaf
- salt
- pepper
- wild finochietto (optional)

## Instructions

1. Butcher the chicken into parts and set aside the bones for stock.
2. Caramelize the chicken bones in a pot with a little oil.
3. Add chopped vegetables (carrots, celery) and mushroom stems to the pot, then pour in chicken stock to make the broth. Bring to a boil.
4. Season the chicken pieces with salt and pepper.
5. Sear the chicken pieces in a pan, skin side down.
6. Remove the chicken and brown the diced smoked pancetta in the same pan.
7. Add the cipollini onions, sliced garlic, chopped parsley, sofrito, and pioppini mushrooms to the pan and sauté.
8. Add a splash of white wine and some tomato to the pan to build the sauce.
9. Add an herb sachet made of thyme, rosemary, and sage, along with bay leaves, and ladle in the prepared chicken stock.
10. Nestle the seared chicken pieces into the sauce and top with whole cherry tomatoes.
11. Cover the pan with a parchment paper cartouche (lid with a center hole cut out) and bake in the oven.
12. Remove from the oven, garnish with chopped parsley and wild finochietto.

## Equipment

- knife
- cutting board
- pot
- wooden spoon
- pan
- tongs
- strainer
- parchment paper
- oven

## Tips

- Save the chicken backbone and wing tips to make a delicious stock.
- You can use any mushrooms that you want.
- You can make this dish with red wine instead of white wine as a variation.
- The parchment paper lid (cartouche) allows steam to escape so the sauce thickens and builds flavor while the chicken skin stays crispy.

## Source

- Original video: https://www.facebook.com/share/v/1Hu7ANrkxc/
- Creator: Chef Luke Palladino
- Recipe page: https://www.cliprecipe.com/recipe/147f2aa1-608b-4dc4-b4fa-aea193aa476c
- Extracted: 2026-11-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt