Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.




Chicken Cacciatore

The Chicken Cacciatore served at Buca di Beppo Restaurant contains boneless strips of chicken breast cooked in a chunky red sauce flavored with mushrooms, capers and Chianti wine. This is an original recipe from one of the chefs at the restaurant.


  • 1 baked chicken
  • 5 ounces of red onions, sliced
  • 1 ounce of capers
  • 7 ounces of mushrooms, quartered
  • 1 teaspoon of oregano
  • 3 ounces of sherry
  • 16 ounces of marinara sauce
  • 3 ounces of olive oil
  • 1 ounce of garlic, minced


  1. Bake the chicken in a 360 degree F oven until cooked completely through and golden brown in color.
  2. Meanwhile, in a large pan, heat olive oil. Add garlic, onions, and mushrooms.
  3. Sauté until the onions become tender.
  4. Add the capers, oregano, and sherry. Once half the sherry has cooked out, add the marinara sauce and reduce by a third.
  5. On a large platter, place a ring of mashed potatoes just inside the rim.
  6. Place chicken on the potatoes. Top the chicken with the sauce.

Serves 6-8

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