Classic Cacciatore

September 12, 2016

Purveyors Kitchen Classic Italian Marinara Sauce is the secret ingredient in this classic Italian dish.

  • Prep: 10 mins
  • Cook: 1 hr 15 mins
  • Yields: 6-8 servings


4 chicken thighs

4 chicken legs

1 tablespoon olive oil

1 cup mushrooms, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 red onion, chopped

1 carrot, chopped

3 cloves garlic, chopped

1/2 cup dry white wine

1 cup Purveyors Kitchen Classic Italian Marinara Sauce

Salt and pepper, to taste


1Preheat oven to 350 degrees. Place chicken parts in a large bowl. Remove skins and discard. Season lightly with salt and pepper. In a medium dutch oven, brown chicken on both sides until lightly golden, about 5 minutes each side. Remove to clean plate.

2Add mushrooms, bell peppers, carrots, onion and garlic to pan. Fry veggies until lightly brown around the edges, about 8 minutes. Add wine to pan and scrape off brown bits from bottom of dutch oven. Add Purveyors Kitchen Classic Italian Marinara Sauce and bring liquids to a simmer.

3Add reserved chicken parts to pan. Bring to a low boil and cover, then place in the preheated oven.

4Cook for one hour or until chicken is fall-off-the-bone tender. Remove lid halfway through cooking. Careful, pan will be very hot.

5Remove from oven and serve family style with your favorite pasta.

Any in the Purveyors Kitchen pasta sauce line works great in this cacciatore recipe.



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