Sal's Chicken Cacciatore
Golden-seared chicken thighs and drumsticks slow-simmered with bell peppers, mushrooms, and Sicilian olives in a rich tomato sauce—this is a classic Chicken Cacciatore, done the way we love it.
Rooted in rustic Italian cooking, cacciatore (meaning “hunter-style”) is all about simple ingredients, slow simmering, and bold flavor. This version leans into our Creole Sicilian influence, using Sal’s Red Gravy for a deeper, richer finish.
Instructions
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- 2 lbs bone-in chicken pieces (thighs or drumsticks work best)
- 2 tbsp olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tbsp Sal’s Sicilian Seasoning (or Italian spice blend)
- 2 cups Sal’s Red Gravy (tomato sauce)
- 1 cup mushrooms, sliced
- ½ cup black olives, pitted and halved
- 12 oz spaghetti (or your choice of pasta)
- ¼ cup Pecorino Romano cheese, grated
- Fresh sweet basil leaves, for garnish
- Preheat oven to 375°F (190°C). Place raw chicken pieces on a baking sheet and season generously with Sal’s Sicilian Seasoning.
- Scatter sliced onion and minced garlic over the chicken, then drizzle with olive oil. Bake until chicken is about halfway cooked (15–20 minutes).
- Transfer the chicken, onions, and garlic into a large skillet or pot. Add Sal’s Red Gravy, mushrooms, and black olives.
- Simmer on low heat for about 10 minutes, until the chicken is fully cooked and tender.
- Meanwhile, boil pasta in salted water until al dente. Drain.
- Serve the pasta topped with chicken and sauce, then garnish with Pecorino Romano cheese and fresh basil.