I learned to make this in Belize.  I was bored with my repertoire and needed to add some variety. But because of lack of ingredients I was limited to just how “exotic” I could get on that small tropical island.  I was flipping through my cookbooks which I shipped down to Belize but couldn’t find something that didn’t have at least one ingredient that I could’t find.

Somewhere along the line I came across Fabio Viviani. He was doing a series on Yahoo called Chow Ciao. I love his recipes because they are so easy to follow, delicious and authentic.

This dish is great because it cooks in one large skillet or dutch oven. I love to use my cast iron dutch oven but you can use any large skillet with a lid.

This recipe is best with fresh rosemary and thyme but I couldn’t always find those herbs fresh in Belize so I adapted it to using mostly dried. A full bodied red wine is recommended but I have used a Pinot Noir (my favourite wine) and although it is milder my husband really prefers it to the bolder red wine.

Whatever sauce is left-over keep it for other pasta dishes. It freezes really well in case you don’t want to use it right away. I love this sauce with gnocchi. Keep your opens open for my post of making gnocchi paired with this sauce. You’ll love it!!!

Chicken Cacciatore

A wonderful recipe adapted from Fabio Viviani's original recipe.
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Main Dish
Cuisine Italian
Servings 4 People


  • 2 tbsp Vegetable or Grapeseed oil
  • 2 tbsp olive oil
  • 4 Leg & Thigh pieces, bone-in One leg & thigh per person. Separate if leg & thigh are attached
  • 1 Large Red onion, roughly chopped
  • 2 Garlic cloves, minced Look for local garlic instead of garlic from China.
  • 1 Cup Sliced cremini or button mushroom
  • 1 Cup Sliced and drained black olives
  • 1 tbsp Dried Rosemary
  • 1 tbsp Dried Thyme
  • 1 Cup Chicken broth
  • 1 Cup Red Wine
  • 1 Cup Traditional Tomato Sauce
  • Salt & Black pepper to taste
  • 1/2 Cup Parmesan cheese Optional
  • 1/2 Cup Italian parsley, chopped fine Optional


  • Heat 2 tbsp of vegetable or grapeseed oil in large skillet or dutch oven. Add onions and cook for 5 minutes.
  • Add minced garlic and cook for 3 minutes.
  • Add mushrooms and cook for 5 minutes. When cooked remove from pan.
  • Add 1 tbsp more of oil if needed. Add chicken skin side down and brown. Flip and cook other side till brown.
  • Remove chicken from pan. Add broth and bring to high simmer to remove particles. Add rosemary and cook for 2 minutes or until fragrant. I do this to help rosemary soften up.
  • Add wine and tomato sauce and let reduce about half. Then add olives, thyme, black olives, mushrooms and onions. Stir well and add salt and pepper to taste.
  • Then add chicken back to pan. Cook covered for aprox 45 minutes.
  • Serve with mashed potatoes & top with parm cheese and parsley.