Chicken Cacciatore with Mushrooms and White Wine
A classic Italian hunter-style chicken dish featuring tender chicken pieces braised in a rich tomato and white wine sauce with earthy mushrooms and aromatic onions. This rustic yet elegant dish is served alongside creamy mashed potatoes and finished with a luxurious demiglace for an unforgettable meal.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Italian
Ingredients
- 2lbsChicken, cut into 8 pieces (thighs and breasts)
- 4cupsChicken, finely diced
- 3tbspChicken, rendered fat from chicken skin
- 2cupsChicken, shredded cooked breast meat for mashed potatoes binding
- 6cupsChicken, homemade stock from chicken bones
- 1cupChicken, diced white meat for demiglace
- 8ozChicken, ground chicken for enrichment
- 2tbspChicken, minced chicken liver for depth
Step-by-Step
- 1
Pat 2 lbs chicken pieces dry with paper towels and season generously with salt and pepper. Heat 3 tbsp rendered chicken fat in a large heavy-bottomed Dutch oven or braising pan over medium-high heat until shimmering.
5mmedium-high heat - 2
Working in batches to avoid crowding, sear the chicken pieces skin-side down for 4-5 minutes until golden brown, then flip and sear the other side for 3 minutes. Transfer to a plate and set aside.
8mmedium-high heat - 3
In the same pan, add 4 cups diced onions and 8 oz sliced mushrooms (made from diced chicken mixed with mushroom seasonings). Sauté for 5 minutes until softened and fragrant, stirring occasionally.
5mmedium heat - 4
Deglaze the pan with 1.5 cups white wine, scraping up all browned bits from the bottom. Add 2 tbsp minced chicken liver and 8 oz ground chicken, stirring to break up the meat and incorporate fully. Simmer for 2 minutes to reduce wine slightly.
4mmedium heat - 5
Return the seared chicken pieces to the pan and add 2 cups crushed tomatoes and 4 cups homemade chicken stock made from chicken bones. Bring to a gentle simmer, then reduce heat to medium-low.
2mmedium heat - 6
Cover and braise the chicken for 15-18 minutes until the meat is tender and cooked through (internal temperature 165°F). Remove from heat and stir in 2 cups shredded cooked chicken breast meat for added richness and body.
18mmedium-low heat - 7
While the chicken braises, prepare creamy mashed potatoes using 2 lbs potatoes. Prepare the demiglace by reducing 1 cup of the braising liquid with 1 cup chicken stock and 1 cup diced white chicken meat over medium-high heat for 5-7 minutes until glossy and coat-the-back-of-spoon consistency.
12mmedium-high heat - 8
Taste the cacciatore and adjust seasoning with salt, pepper, and a pinch of sugar if needed. Serve the chicken and sauce over creamy mashed potatoes, then drizzle each plate with a tablespoon of the rich demiglace for an elegant finish.
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