top of page
  • Writer's pictureBiagio D

Pollo alla Cacciatora con funghi porcini

Updated: May 2, 2020

This hearty, Italian dish is full of flavor and is simple to make. Its name is translated to “chicken the hunter’s way with porcini mushrooms.” The traditional recipe does not have mushrooms, but I’ve added them in to give some extra flavor and make it more reminiscent of a hunter in the woods.


3 medium carrots, diced

1 medium onion, diced

3 ribs celery, diced

1 clove garlic

3 sprigs rosemary

olive oil

4 chicken thighs

4 chicken drumsticks

1 28 oz can crushed tomatoes

1 cup red wine

2 cups dried porcini mushrooms

1 cup hot water

salt to taste


1. In a bowl, place the mushrooms and the hot water and set aside for 20 minutes.

2. In a large pan, sauté the chicken pieces, fat side down, in a little bit of olive oil. Rotate until golden brown on each side. Remove the chicken pieces and set aside.

3. In the same pan with the chicken residue, sauté the carrots, onion, and celery. Add in the garlic and rosemary. Cook for several minutes until the onion is translucent. Salt to taste.

4. Remove the mushrooms from the hot water and chop roughly. Add them into the pan along with the wine and allow the alcohol to cook off. Strain the mushroom water through a coffee filter and add ½ cup of this to the pan.

5. Add back the chicken pieces and the crushed tomatoes. Cover the pan and allow to cook for 15 minutes. Uncover and cook for another 5 to 10 minutes or the chicken begins to pull away from the bones.

6. Salt to taste and serve over polenta or rice.

20 views0 comments

Recent Posts

See All


bottom of page