A classic Italian braise at 402 calories. Tender chicken, shiitake mushrooms, white wine, and tomato in one deeply satisfying pan.
Chicken Cacciatore is one of Italy’s most beloved one-pan dishes, and for good reason. Bone-in chicken pieces braise slowly in a rich tomato and white wine sauce with shiitake mushrooms, garlic, and fresh basil until the meat is fall-off-the-bone tender and the sauce has reduced to something genuinely special. At 402 calories and 9 WW Classic Points per serving, it is a satisfying, restaurant-quality meal that comes together in under an hour.
Recipe Info
Serves: 6 | Prep Time: 15 minutes | Cook Time: 50 minutes | Calories per serving: ~402
Nutrition per Serving (Estimated)
Protein: 38g | Fat: 22g | Carbohydrates: 6g | Fiber: 1.5g
WW Classic Points: Approximately 9 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 whole chicken (about 2.2kg / 5 lb), jointed into 8 pieces
- 125ml / 4 fl oz olive oil
- 60g / 2.5oz butter
- 60g / 2.5oz onion, finely chopped
- 225g / 8oz shiitake mushrooms, sliced
- 3 garlic cloves, peeled and minced
- 185ml / 6 fl oz dry white wine
- 2 bay leaves
- 1 teaspoon fresh basil, chopped
- 1/2 teaspoon freshly ground black pepper
- 80ml / 2.5 fl oz prepared tomato sauce or passata
- Salt, to taste
Instructions
- Brown the chicken. Heat the olive oil in a large frying pan over medium heat. Add the chicken pieces and saute, turning occasionally, until light golden brown all over, about 20 minutes. Work in batches if needed to avoid crowding the pan.
- Saute the vegetables. In a separate frying pan, melt the butter over medium heat. Add the onion and sliced shiitake mushrooms and saute until golden, about 5 minutes. Add the garlic and cook for a further 4 minutes until fragrant.
- Combine and braise. Spoon the mushroom, onion, and garlic mixture over the browned chicken in the pan. Pour in the white wine. Add the bay leaves, basil, and black pepper. Partially cover and simmer for 15 minutes.
- Add the tomato and finish. Stir in the tomato sauce or passata and season with salt to taste. Cook uncovered over low heat for a further 15 minutes, until the sauce has thickened and the chicken is cooked through. Remove the bay leaves before serving.
Serving Suggestions
- Serve over a small portion of cooked polenta or whole-wheat pasta to soak up the rich sauce
- Pair with steamed green beans or roasted zucchini for a complete, balanced plate
- A simple green salad with lemon vinaigrette cuts through the richness beautifully
- Crusty whole-grain bread for sauce-soaking is always welcome at the table
- Garnish with fresh basil leaves and a light drizzle of good olive oil just before serving
Tips and Variations
- Bone-in, skin-on chicken pieces deliver the best flavor in this braise. If you prefer lower fat, remove the skin before serving rather than before cooking, as the skin protects the meat and adds flavor during braising.
- Shiitake mushrooms add a deep, meaty umami quality. Cremini or button mushrooms work as a substitute but will produce a milder result.
- The dish improves overnight as the flavors meld. Make it a day ahead and reheat gently for an even better result.
- A splash of red wine in place of white gives the sauce a deeper, more robust character.
- For a lighter version, remove the skin from all chicken pieces before browning and reduce the olive oil to 2 tablespoons.
Why This Recipe Works
The two-pan technique is what makes this Cacciatore stand out. Browning the chicken separately in olive oil builds a golden crust and seals in moisture, while sauteing the mushrooms and onions in butter in a second pan develops their flavor fully before they ever meet the chicken. When the two come together with white wine and tomato, the result is a braise with genuine depth and complexity. Shiitake mushrooms in particular bring a rich, savory quality that makes the sauce taste like it has been cooking for hours, even at the 30-minute mark.
Storage and Reheating
Store cooled Cacciatore in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken stock or water if the sauce has thickened too much. This dish freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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