Emeril's Chicken Cacciatore

Also known as Hunter's Chicken. Chicken is cooked until tender in tomato sauce and served over pasta. As the story goes, if the hunter came home without a kill for dinner, the wife would cook a chicken. Not bad for second place! Toward the end of cooking, taste your sauce. If it is a bit on the acidic side, stir in a scant teaspoon of sugar. A little goes a far.

  • Yield: 6 servings
Emeril's Chicken Cacciatore


  • 4 chicken thighs
  • 4 chicken drum sticks
  • 4 chicken wings
  • Essence
  • 1/2 cup flour
  • 1/4 cup olive oil
  • 1 cup chopped onions
  • Salt
  • Freshly ground black pepper
  • 2 cups sliced shiitake mushrooms, cleaned and stemmed
  • 3 tablespoons chopped garlic
  • 1/2 cup dry white wine
  • 1 cup chopped fresh tomatoes, peeled and seeded
  • 1 cup tomato sauce
  • 1 cup chicken stock
  • 1/4 teaspoon crushed red pepper or more to taste
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 1 tablespoon chiffonade basil
  • 1 pound cooked fettuccine or spaghetti
  • 4 ounces grated Parmigiano-Reggiano cheese
  • 1 tablespoon finely chopped fresh parsley leaves


  • Season the chicken with Essence. Season the flour with Essence. Dredge the chicken in the seasoned flour, coating completely. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 2 to 3 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and pepper. Sauté for 2 minutes. Add the mushrooms and garlic. Season with salt and pepper. Continue to sauté for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the red pepper, bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Serve over pasta. Garnish with cheese and parsley.