12 June, 1974

Chicken Cacciatore | Better Homes & Gardens Encyclopedia of Cooking (1971)

Chicken Cacciatore ingredients
Makes 4 servings
2.5- to 3-lbs broiler/fryer chicken (I use skinless chicken breasts)
1/4 cup salad oil (I use olive oil)
2 medium onions, sliced 1/4-inch thick
2 cloves garlic, minced
1 (16-oz) can tomatoes
1 (8-oz) can tomato sauce
1 tsp salt
1/4 tsp pepper
1 tsp basil or 1 tsp oregano (I use both)
1/2 tsp celery seed
2 bay leaves
1/4 cup white wine

Total cooking time about 1 hour
Brown chicken in hot oil. Remove chicken to plate.

Cook sliced onions and minced garlic in the oil until tender but not brown. Return chicken to skillet.

Combine tomatoes, tomato sauce and spices, and pour over chicken. Cover and simmer for thirty (30) minutes.

Stir in wine and cook uncovered for fifteen (15) minutes; turn chicken occasionally.

Before serving, remove bay leaves and skim off excess fat. Remove chicken to serving dish. Ladle sauce over chicken. Serve warm with angel hair pasta or saffron rice.

I adapted this Chicken Cacciatore recipe from the cookbook my mother used: Better Homes and Gardens Encyclopedia of Cooking Volume 9 (Meredith Corporation, 1971), 1210.

Page Last Updated 18 April 2015


  1. This is one of my favorite recipes from the Better Homes and Garden Cookbook from the 70's. I just made it again last night and it was great as ever. Thanks for posting it in your blog.

  2. I make this all the time for family and dinner guests and it is always a hit!! My cookbook was a shower gift and I was married in 1971 .. I do add sliced green pepper and mushrooms to mine as well.

    1. That sounds good! My mom used to make this dish and it's one of my favorites; she bought the cookbooks when the set was published. As a special connection, I like serving this dish on Christmas Eve. Thank you for sharing.