Grandpa Jimmy's Cacciatore

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Servs: 4   Prep:   Cook:

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  • add   1/2 cup fresh Italian parsley, chopped
  • add   1 cup Kalamata or small black olives, pitted
  • add   1/2 cup banana pepper rings
  • add   8 small pepperoncini peppers
  • add   1/4 cup bottled pepperoncini pepper juice
  • add   1 3/4 cup chicken stock
  • add   3/4 cup good quality white wine (chardonnay or pinot grigio)
  • add   2 Tablespoons fresh oregano leaves
  • add   3 large cloves garlic, chopped
  • add   1/2 lb. baby portabello mushrooms, cleaned (trim stems but do not remove) and thickly sliced
  • add   1/2 lb. button mushrooms, cleaned (trim stems but do not remove) and thickly sliced
  • add   1 large white or sweet onion, halved and sliced
  • add   freshly ground pepper and Kosher salt
  • add   extra virgin olive oil
  • add   1 package good quality whole chicken, cut up


  1. Wash chicken pieces, pat until dried very well. Season with pepper and salt. Heat a non-stick electric fry pan or large skillet to medium-high heat. When hot, add just enough olive oil to cover the bottom of the pan. Saute chicken pieces in oil, until browned on both sides. Remove chicken to a plate. Add a little more oil ONLY if necessary, and saute onions one minute. Add mushrooms, cook two to three minutes longer until mushrooms are lightly browned. Add chopped garlic and fresh oregano; stir and saute two additional minutes, being sure not to burn garlic. Add white wine and cook a minute or two to deglaze pan before adding the chicken broth and pepperoncini juice. Cook a minute or two, stirring to combine liquids and get to a simmer. Return chicken to pan and add pepperoncini peppers. Cook, partially covered, over semi low heat at a good simmer for approximately 25 minutes, occasionally spooning juices over the chicken. The last 10 minutes of cooking add the pepper rings and olives.The last five minutes add chopped parsley. Taste for seasoning and add additional parsely for garnish. Mangia!

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