Carlos Chicken Cacciatore

cacciatoreThis delicious recipe was submitted by Julia Mueller. Please visit her blog, Roasted Root Food, for more great recipes!


  • 1 whole chicken, butchered
  • 2 large yellow onions, chopped
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 cup chicken stock
  • 1/2 cup red wine
  • 1 jar KISSINO Mushroom Spaghetti Sauce


  1. Butcher the chicken into regular cuts (thighs, wings, etc). In a large skillet, warm the olive oil over medium heat before adding anything to the pan. Place the chicken pieces in the skillet and brown, 5 minutes each side or until skin is golden brown, careful to keep watch so as to not overcook. Note: depending on how large your chicken is, you may need to separate the recipe between 2 skillets.
  2. Once chicken is browned, remove skillet from heat. Place all pieces of chicken in a large bowl or dish and set aside. In the same skillet, sauté the chopped onion and minced garlic until fragrant and translucent, about 8 minutes. Place chicken pieces back in the skillet, giving each piece as much space as possible. Add chicken stock and wine and bring to a boil.
  3. Add the Kissino sauce, stir contents of the skillet around, and return to a boil. Reduce heat to medium low, place a lid on top of the skillet but leave a small crack so that steam can escape and liquids can reduce. Simmer for 45 minutes.
  4. Serve the chicken with ample sauce and onions over rice, pasta, or with herb-seasoned marsala roasted vegetables.