Chicken Quarter Cacciatore

This was so much fun to make. I didn't have some of the traditional ingredients, so I made it the 'Ed' way. Enjoy!
chicken cacciatore
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Chicken Quarter Cacciatore

0.0 from 0 votes Only logged in users can rate recipes
Recipe by Ed Moore Course: DinnerCuisine: ItalianDifficulty: Medium


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Cooking time





NOT your standard Chicken Cacciatore. The Chicken Quarter Cacciatore has the Mediterranean touch, but with the pan roasted chicken quarters, delivers a tasty, flavorful, juicy mouth full in every bite. Serve it on top of pasta, garlic bread, polenta or rice for a meal you won't forget.

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  • 2 quarters 2 Chicken quarters, excess fat trimmed

  • 2 tbsp 2 Salt, or to taste

  • 2 tbsp 2 Black pepper

  • 1/4 cup 1/4 Extra Virgin olive oil

  • 6 tspb 6 Butter

  • 1 small 1 Yellow onion, diced

  • 2 ea 2 Celery stalks, chopped

  • 1/2 ea 1/2 Yellow bell pepper, chopped

  • 1/2 ea 1/2 Yellow squash, sliced

  • 8 oz 8 Baby Bella mushrooms, sliced

  • 3 ea 3 Garlic cloves, minced

  • 1 tsp 1 Oregano

  • 3 ea 3 Thyme, sprigs

  • 2 tsp 2 Parsley, chopped

  • 1 pinch 1 Red pepper flakes, to taste

  • 1 cup 1 Red wine

  • 8 oz 8 Black Olives, halved

  • 28 oz 28 Cento peeled tomatoes


  • Wash the chicken, pat dry and season with salt, pepper and garlic on both sides and underneath the skin. Add pats of butter under the skin
  • In a large cast iron or blue carbon steel pan , heat 2 tablespoon extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
  • In the same pan, add the onions, celery, peppers, squash, mushrooms, garlic, and black olives. Cook over medium heat, tossing regularly. Add salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
  • Add the red wine and cook for a few minutes until the wine has reduced by about ½, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
  • Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through. It should reach an internal temperature of 175-180 for a juicy, tender bite.
  • Remove from oven, serve and enjoy!

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