Como Inn Chicken Cacciatore

Como Inn Chicken Cacciatore

Servings: 6 to 8


  • Flour for dredging chicken.
  • 2 2-lb / Chickens cut in pieces
  • 1/4 Cup / olive oil
  • 1 medium / onion sliced
  • 1 clove / garlic chopped
  • 1 Tbsp / fresh rosemary
  • 1 tsp / dried oregano
  • 1 lb / fresh mushrooms sliced
  • 1/4 cup / white wine
  • 1 1/2 cups / chicken stock
  • 1 Tbsp / butter
  • 1/2 cup / flour
  • 1 1/2 cups / canned peeled Italian plum tomatoes
  • salt and pepper to taste


  1. 1. Preheat oven to 325 degrees. Dredge chicken pieces in flour. Heat olive oil in large frying pan, add chicken. Cook just long enough to brown on all sides but do not cook thru. Shut off oven, remove chicken to baking dish and keep warm in the heated oven while you make the sauce.
  2. 2. Add onion, garlic, rosemary and oregano to sauté pan. Sauté until soft. Add mushrooms. Sauté until they release moisture. Add wine. Stir occasionally. After a few minutes, add chicken stock.
  3. 3. In separate pan, make a roux with 1 Tbsp butter and one-half cup flour. Pour liquid from veg. mixture into roux to make thickened sauce. Remove chicken from oven.
  4. 4. Scrape sauce back into original sauté pan, combining with vegetables. Stir. Add mashed tomatoes. Season to taste with salt and pepper. Cook for a minute or two to break down and heat thru. Add reserved chicken to pan. (see note) Simmer over low heat for about 10 minutes until tomato flavors deepen, sauce flavors meld and chicken is tender and cooked through.
    Woody's Way: Note: be sure to check chicken for temperature before finishing in the sauce so you won’t over cook. Chicken is done at 165 degrees.