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Chef Kevin Belton's Chicken Cacciatore recipe

Chef Kevin Belton says the dish is good for the cold weather months.

NEW ORLEANS — Chicken Cacciatore perfect for this cooler weather or anytime. I hope you enjoy and thank you so much for joining me. 



1  chicken (3-1/2 to 4 pounds), cut up

1/4 cup all-purpose flour

Creole seasoning to taste

2 Tbsp. olive oil

2 Tbsp. butter

1  onion, chopped

2 celery ribs, sliced

1  bell pepper, cut into strips

1/2 lb. mushrooms, sliced

1 can (28 ounces) tomatoes, drained and chopped

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 cup chicken stock

1 tsp. thyme

1 tsp. rosemary

1 tsp. oregano

1 tsp.  basil

3 garlic cloves, minced

1 Tbsp. sugar

Hot cooked pasta or rice 

Grated Parmesan cheese

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Season chicken with Creole seasoning, and dust in flour. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter.

In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, stock, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese.