Chicken Cacciatore. A classic Tuscan Chicken Cacciatore prepared with braised vegetables, mushrooms, aromatic herbs, and a silky demi-glace. A comforting Italian Secondo by Chef David Giani.
Italian recipe. Entree. Poultry.
Ingredients include chicken, mushrooms, braised vegetables, demi glace, aromatic herbs, and olive oil.
Techniques include braising, slow simmering, vegetable sweating, and sauce reduction.
Nutrition tags: high protein, comfort food, Tuscan classic, slow cooked.
Dietary tags: poultry, gluten free, Mediterranean cuisine, high protein.
Wine pairings: Chianti Classico, Rosso di Montalcino, Barbera, Sangiovese.
Protein: chicken. Cut: braised chicken pieces. Station: Secondi Station.
Flavor profile: medium fat, medium acid, medium salt, high umami, low sweet, low bitter, high earthy, medium fresh, low spice, high richness.
Wine logic: medium-bodied Tuscan red wines complement the earthy mushrooms, braised chicken, and rich demi-glace sauce.
Related terms: pollo alla cacciatora, Tuscan braised chicken, Italian comfort food, rustic chicken stew, mushroom chicken recipe, Chef David Giani.
Chicken Cacciatore
A comforting Tuscan poultry secondi with braised chicken, mushrooms, mirepoix, white wine, herbs, and silky demi-glace. Built for warm rustic plating and reliable integration into the Tuscany Cuisine Menu Builder and Secondi station workflow.
SecondiChicken • Whole ChickenTier 2
Ingredients
This base recipe yields 4 servings and can be scaled for family-style service, banquet production, or rustic poultry station preparation.
Base recipe = 4 servings.
1400 g whole chicken, cut into 8 pieces
150 g yellow onion, diced
300 g carrots, diced
300 g button mushrooms, sliced
60 g celery, diced
120 ml extra virgin olive oil
20 g tomato paste
20 g chicken demi-glace
Sea salt and black pepper
28 g chopped parsley
400 g spinach, sautéed
6 g garlic
1 g bay leaves
150 ml white wine
Method
Sear the chicken pieces in olive oil until golden, then bake at 375°F for 20 minutes.
Sauté the onion, carrot, celery, garlic, and mushrooms until caramelized.
Add the tomato paste, deglaze with white wine, add bay leaves, and stir in warmed demi-glace.
Plate with sautéed spinach and parsley potatoes. Garnish with olives and pepper confetti.
Chef’s Note: A good Chicken Cacciatore should feel rustic but still refined. Let the vegetables develop color, keep the sauce glossy and balanced, and make sure the chicken stays juicy while absorbing the wine and herb flavors.
