Roman Style Chicken Cacciatore with Bechamel Sauce

 Roman Style Chicken Cacciatore with Bechamel Sauce

I am back! A vacation that I thought would only last 2 weeks turned out to be a long vacation, but exactly the time I needed to myself for self rejuvenation and that bought in so much inspiration. I can't wait to share all the recipes that I have been creating and planning all this while. The vacation has really helped my creative juices flow.

Talking about the Cacciatore, which is originated in Italy and means Hunter/ Hunter's wife. This means it is a dish prepared by the hunter or his wife with the catch from the day, probably a rabbit. But since chicken is widely available, the dish is now commonly prepared with Chicken now days. And the other main ingredients include anchovies and rosemary. But to suit my Asian tastebuds I have played around the ingredients and transformed the garlic-anchovy-rosemary sauce that wouldn't tickle my family's palate. So I transformed the sauce to a garlic-Bechamel-mushroom sauce. This is a combination that is always a winner. This recipe is very much similar to Chicken Fricassee too..😃

As Cacciatore is usually prepared with bone-in chicken pieces, make sure that you fry and cook the chicken well, before adding the chicken to the gravy. The Cacciatore can be paired with pasta, Mashed potatoes, roasted veggies etc. Super easy to prepare yet finger-licking good; Let's get to the recipe!

Ingredients :

  • 250 gms Bone-in Chicken/ drumsticks, skin on
  • Salt, as required 
  • Freshly ground black pepper 
  • 1 box white Button Mushrooms, chopped 
  • 2 tbsp Butter, unsalted 
  • 1 medium Onion, sliced 
  • 1/2 tsp dried Thyme/ Oregano
  • 1/2 cup Chicken Stock 
  • 2 Garlic Cloves, pressed/ minced
  • Salt, as required 
  • 1 tbsp All purpose flour 
  • 3/4 cup Full cream Milk
  • 1/4 cup heavy cream (optional)
  • 1 tbsp Worcestershire Sauce (optional)
  • Mashed Potatoes, Tap here for recipe
  • Steamed Broccoli 
  • Parsley for garnish 


  1. Marinate the chicken drumsticks with salt and crushed black pepper.
  2. In a heavy bottom pan, drop the butter and fry the chicken drumsticks.
  3. Fry on medium high heat for 15-20 minutes and until brown on all sides.

  4. Next, to the same pan, add butter and sauté the sliced onion. Once translucent, add the chopped mushrooms, dried thyme, chicken stock, pressed garlic and salt as required.
  5. To this, add the all purpose flour, mix and add the milk, allow to come to a boil and add the heavy cream and Worcestershire sauce.

  6. Once the sauce comes to a boil, add the fried chicken drumsticks and simmer for around 10 minutes, adjust salt to liking.

  7. Serve with mashed potatoes and steamed broccoli.
  8. Garnish with dried parsley.


Make sure to use medium or small chicken drumsticks, so as to ensure that the chicken is cooked well. 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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