Chicken Cacciatore

Chicken Cacciatore

We are in the thick of it, people. Three morning shows, plus three newspaper interviews and that’s just this week. Last week we did 21 radio interviews! Not that I’m complaining – talking about your cookbook is way more fun that creating your cookbook. And we had a great time making ours. But promoting a book is kind of like being at a cocktail party all the time – smiling your ass off, keeping things quippy, and hoping your hair is okay.

This week’s schedule of getting up while it’s dark to do the morning shows means that by mid-afternoon I’m dragging. The thought of pulling dinner off has just felt like an impossibility. I’m not going to lie – there has been some takeout in our lives. But it’s also a good time to pull this dinner out of my back pocket. I love Chicken Cacciatore and make different versions all the time – but this one is my new obsession. It’s one pot, it’s really quick and the result is super delicious and satisfying. You could also put it in a thermos for the next day’s lunch, saving your soul just that little bit more. And that means a lot to me right now!

p.s. The emails, Facebook posts, Instagram pics and tweets you’ve all been sending us about the book are blowing us away. Of course we hoped that people would buy the book and enjoy it, but seeing it in action is about the coolest thing ever. Amy Levine, you in particular, are a rockstar. How can we thank you enough? 


photo by Maya Visnyei

Chicken Cacciatore


  • 4 Boneless, skinless chicken thighs
  • 1 Tbsp olive oil
  • 1 lb mushrooms, cleaned, trimmed and sliced
  • 2 or 3 cloves of garlic, minced
  • 1 Tbsp rosemary, minced
  • 1 x 19 oz canned whole tomatoes
  • 1 x 15 oz canned cannellini beans, rinsed
  • salt and pepper to taste


Add oil in the pan and bring the pot to medium high heat.

Slice the chicken thighs into about four pieces each and season them with a good pinch of salt and pepper.

Working in batches, brown the meat - don't worry about cooking it through, you're just building a nice colour for now.

When the meat is brown and set aside on a clean plate, drain off all but about 2 Tbsp of fat.

Reduce heat slightly and toss in your mushrooms.

It's going to seem like way too many at first but fear not.

They will eventually submit to you, collapse and take up much less space.

Just keep stirring them every couple of minutes.

Once they're cooked down, add the garlic and rosemary let it saute for another minute.

Now add your tomatoes - not drained - and beans - drained- and use the back of a wooden spoon to break up the tomatoes.

Add the cooked chicken pieces and allow everything to simmer for about 15 or 20 minutes.

Taste to check seasoning and add some salt and pepper to taste.



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  1. julianaloh @bilbaobab
    September 12, 23:20 Reply

    This looks and sounds super wonderful!! I’m trying this out and will let you know how it goes! 🙂

  2. Ceri
    September 13, 12:19 Reply

    Thanks so much! Yes, let us know when you give it a try!!

  3. Andreea
    September 19, 14:15 Reply

    I just made this and it was very tasty! I did add some onions before the mushrooms and I also added a bit of water – it turned out to be quite thick at the end. 🙂 Great recipe anyways!

  4. Judy
    November 11, 16:54 Reply

    Great go-to meal on a busy night! I also added chopped onion before the mushrooms as well as a healthy sprinkle of basil and oregano. Thanks for this wonderful recipe.

  5. Vanessa
    November 11, 22:13 Reply

    Looks and sounds delicious! How many servings would it make?

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