The Ospidillo Cafe Chicken Cacciatore

The Ospidillo Cafe Chicken Cacciatore

Time: 1 hrs 25 mins


  • 12 chicken pieces, various, skin on
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 4 tablespoons olive oil
  • 1 cup white onion, sliced lengthwise
  • 1 bell pepper, de-seeded and chopped (optional)
  • 2 fresh garlic cloves, minced
  • 1/2 cup dry red wine
  • 30 ounces Italian-style tomatoes, diced, with juice
  • 1/2 cup fresh parsley, chopped
  • 1 cup fresh mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 tablespoon dried sweet basil leaves


  • 1 In a large skillet, or in a large electric frying pan (my method), brown the chicken parts in the olive oil.
  • 2 When the chicken is browned, remove the pieces from the skillet and saute the onions in the oil until tender. Drain the oil (do not scrape the pan!).
  • 3 Deglaze the pan with the wine, whisking over medium heat for about a minute. Add the chicken pieces and onions to this sauce, then add in all other ingredients, adding the seasonings and herbs to the top. Cover and allow to cook at a very low boil for one hour and ten minutes, turning the chicken only once. If you want more liquid, add canned chicken stock (about 15 ounces).
  • 4 Serve over cooked spaghetti.
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