An Italian dish--cacciatore, meaning""hunter's""--which has a good earthy taste. The final garnish adds wonderful zest to the finished dish--and those that shy of garlic can always leave the garlic out.


  • 1 ounce(30 g) dried mushrooms
  • 4 tablespoons olive oil
  • 1 medium chicken, cut in 8 pieces
  • 1 large onion, chopped
  • 1/2 cup dry white wine
  • 1 clove garlic,minced
  • 1 tablespoon tomato paste
  • 2 cups(1/2 L)fresh tomatoes, peeled, seeded, and chopped OR canned drained
  • 1/2 teaspoon allspice
  • Freshly ground black pepper
  • 2 bay leaves
  • 1/2 teaspoon thyme, crumbled
  • Salt to taste
  • Garnish:
  • Grated rind of 1 lemon
  • 1/2 clove garlic, minced
  • 3 tablespoons minced parsley


Put the mushrooms to soak for 1/2 hour in a cup with just enough warm water to cover. Heat the oil in a large skillet and cook the chicken until lightly browned on all sides. Add the onion and saute a minute or two, then splash in the wine and let it boil up. Lower the heat and add the garlic, paste, and tomatoes, the soaked mushrooms and their liquid, carefully strained, and the seasonings. Cover and cook slowly for about 40 minutes, or until done. Remove bay leaves, taste and correct the salt. Mix together the lemon rind, minced garlic, and parsley and scatter over the top. Serves four

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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
Chicken Cacciatore