Chicken with Tomato-Mushroom Sauce

This hearty dish, made with chopped tomatoes, mushrooms, herbs, and garlic sauce, is sometimes called Hunter’s Chicken or Pollo alla Cacciatora.

Serves: 8Hands-on: 30 minutesTotal: 2 hours 40 minutesDifficulty: Easy

Serves: 8


  • 5 lbs. bone-in chicken, cut into serving pieces (breasts, thighs, wings, legs)
  • 3 medium yellow onions, peeled and sliced
  • 1⁄2 bulb garlic, peeled and minced
  • 2 stalks celery, sliced
  • 12 large plum tomatoes, cut in wedges
  • 1 lb. fresh mushrooms, cut in half
  • 1⁄2 bunch fresh parsley, chopped
  • 1 Tbsp. olive oil
  • 1 cup red table wine
  • 2 cups beef stock
  • 1 Tbsp. dried oregano
  • 1 Tbsp. dried basil
  • 2 bay leaves
  • 1 tsp. ground black pepper
  • 4 cups cooked mashed potatoes


  • Heat the oil over medium-high heat in a large heavy-bottomed pan. Brown the chicken pieces on all sides for about 5 minutes. Reduce heat to medium and add the onions, garlic, celery, tomatoes, and mushrooms. Stir and sauté for 2 minutes.
  • Pour in the wine, bring to a boil, and cook until liquid is reduced by half the volume, about 10 minutes. Add the remaining ingredients, and reduce heat to low. Simmer, uncovered, for 2 hours.
  • Serve with mashed potatoes.