Recipe by Brynie Greisman

Chicken Cacciatore Remake

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Meat Meat
Easy Easy
5 Servings


- Tree nuts

This is my own version of chicken cacciatore, which was warmly welcomed by all tasters (who became eaters!). It’s fall-off-the-bone soft and full of delicious flavor in each bite.


Chicken Cacciatore Remake

  • 5 chicken bottoms, cut into eighths

  • 3 tablespoons Tonnelli Avocado Oil (or other neutral-flavored oil), divided

  • 1 medium onion, sliced into half circles

  • 2 shallots, chopped

  • 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

  • 1 14-ounce (400-gram) can finely chopped tomatoes

  • 1 heaping tablespoon tomato puree

  • full 3/4 cup semi-dry white wine, such as Baron Herzog Late Harvest Chenini Blanc

  • salt, to taste

  • pepper, to taste

  • 1 bay leaf, crushed

  • 3/4 cup water

  • 1 3.5-ounce (100-gram) package chestnut pieces

  • 2 sprigs fresh thyme (optional but recommended)



Clean chicken and set aside.


Pour two tablespoons avocado oil on the bottom of a large (six-to-seven-quart/liter) slow cooker. Add the onion, shallots, and garlic. Mix together.


Place the chicken pieces on top and mix everything together well (you can do this with a plastic glove).


Mix the tomatoes, tomato puree, wine, salt, pepper, and bay leaf in a small bowl. Pour over chicken evenly. Pour 3/4 cup water around the sides of the chicken. Sprinkle chestnuts around the chicken. Drizzle remaining one tablespoon avocado oil over all. Stick the two sprigs thyme, standing up, into the chicken.


Turn slow cooker to low and cook for six to seven hours. Serve over pasta or rice.


I really recommend using shallots in this dish. They have a mild, pungent taste and a slight sweetness, which go well with the other ingredients to create the best flavor. However, in a pinch, you can sub leek, scallion, or just a bit more onion.


Styling and Photography by Devorah Applegrad

Chicken Cacciatore Remake

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Norman Green
Norman Green
7 months ago

What are chicken bottoms?
I looked it up and found that it is the “drumstifck” or pullkeh. Should I take drumsticks and pull or cut off the meat into 8 pieces, perhaps discarding the bone?
A picture seemed to show the entire leg quarter; should I divide those into eighths?
Or maybe just divide them into two (each of which would be a traditional 8th of a chicken)?
Or maybe I can use a whole chicken, cut up?
The picture with this recipe seems to show a plated portion, with an entire leg quarter, not cut up! Since that seems like a regular serving for an adult, maybe we should use five hindquarters, not cut up at all?

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Avigael Levi
Reply to  Norman Green
7 months ago

You can use chicken drumsticks or thighs for this recipe