Chicken Cacciatore with Mushrooms, Tomatoes, and Wine

Preparation Time 20 minutes
Cooking Time 60 minutes
Standing/Marinating 0 minutes
Serves 6 portions
8 to 10 skinless chicken legs and/or thighs 2 Tbsp fresh minced Italian parsley
1 small onion, diced 1 sprig fresh rosemary
1 small carrot, diced 1 cup Porcini mushrooms, trimmed and sliced
3 ribs celery, finely chopped ½ cup red wine
2 large garlic cloves, finely chopped 400g chopped Italian tomatoes in juice
1 red pepper, cut into small squares 200g passata
Willow Creek olive oil, for cooking salt and freshly ground pepper, to taste


  1. Heat 1 tablespoon of Willow Creek olive oil over medium-high heat in a large, heavy non-stick skillet.
  2. Season with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done.
  3. Turn the heat down to medium, add the remaining oil and onion, carrot, and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes.
  4. Add the garlic, parsley, rosemary, and red pepper. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic.
  5. Stir in the mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper.
  6. Stir in the wine and bring to boil. Cook, stirring, for a few minutes, until the wine has reduced by about half.
  7. Add the tomatoes and Passata. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant.
  8. Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture.
  9. Cover and simmer over medium heat for 30 minutes, until the chicken is tender.
  10. Adjust seasoning to taste and serve with pasta or rice.