Chicken Cacciatore with Black Trumpet Mushrooms

Cooking Time: About 1 1/4 hour
Prep Time: About 15 Minutes     
Makes : 4 Servings          

4 Chicken Breast and 4 Legs
4 Tbsp. Olive Oil
1 Cup Sliced Onions
4 Garlic Cloves (Chopped)
Salt and Pepper
1 Cup Wine
2 Cups Fresh Peeled, Chopped Tomatoes (or Canned)
½ Lb. Cleaned Black Trumpet Mushrooms
2 Bay Leaves and 2 branches of Thyme 
4 Oz. Diced Panchetta (Optional)


1. Pat chicken dry and season with salt and pepper on both sides.  Heat olive oil in a large skillet on medium high heat.  Add chicken, skin side down.  Cook chicken until the skin is golden brown.  (5 to 6 minutes).  Turn pieces over, and brown the other side.  (5 minutes).  Remove the chicken from skillet and set aside in a platter covered with foil to keep warm. 

2. Add onions in same skillet and cook until translucent, stirring occasionally.  Season with salt and pepper. (3 minutes).  Add the Black Trumpet mushrooms and garlic.  Season.  (5 minutes).  Return chicken to the skillet.  Add wine and let reduce by half.  Add tomatoes, bay leaves, and thyme.  After dish comes to a boil, reduce heat to med-low, and let simmer, covered with lid slightly ajar.  Let chicken cook, turning and basting it from time to time.  Check seasoning.  Cook until meat is almost falling off the bone.  (Approx. 60 minutes).

3. Serve dish on bed of rice, pasta or mashed potatoes. 


Louis Jeandin

Mushrooms All Year

(541) 535-6562 or (541) 973-6595