Friday, December 30, 2011

Chicken Cacciatore

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Mmmmm...The Hubby and I love us some chicken cacciatore! It's the perfect weeknight meal, with just a hint of wine flavour to make it taste fancy. The best part is that this recipe is easily transposed into a slow-cooker preparation if you just want to walk in the door and eat! Here is what The Hubby and I had for dinner tonight:

Chicken Cacciatore

4 chicken thighs, plus 2 chicken breasts, halved crosswise (or use all chicken breasts or all chicken thighs)
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour (for dredging)
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine (the rest is for you!)
28 oz. can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers (optional)
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Cooked rice, egg noodles, or other pasta to serve chicken cacciatore on top of

Sprinkle the chicken pieces with 1 teaspoon each of both salt and pepper. Using a zip-lock or plastic bag, dredge the chicken pieces in the flour to coat lightly (Shake 'n Bake style!).

In a large heavy saute pan, heat the oil over medium-high heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches.

Transfer the chicken to a plate and set aside. Add the bell pepper, onion, and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes.

Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, chicken broth, capers, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a plate, and if necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Serve the chicken over a bed of rice, egg noodles, or other pasta, spoon the sauce over the chicken, then sprinkle with the basil and serve. Enjoy!!

Serves: 4

Megan's Review: This is a tried and true recipe that I always enjoy...5 stars!
The Hubby's Review: This was his request for dinner, and he loved it!

Recipe Source: Giada De Laurentiis - Everyday Italian (


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