Name: Classic, Delicious Chicken Cacciatore
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 chicken breasts; salt and pepper (generously); 2 tbsp flour (for dusting); 2 tbsp olive oil; 1 large onion (chopped); 1 medium green pepper (chopped); 4 cloves garlic (finely diced); 1/2 cup red wine (dry); 2 14oz tomatoes (diced with juice); 3 tbps capers (optional); 1 1/2 tsp oregano (dried); 1 large bay leaf; 1/2 cup chicken stock

Recipe Print Comments

5 from 1 vote

Tangy tomatoes and peppers blend together seamlessly to give this chicken cacciatore its perfectly delicious traditional Italian flavors. Light, yet hearty - this dish never fails.

Classic, Delicious Chicken Cacciatore

Tangy tomatoes and peppers blend together seamlessly to give this chicken cacciatore its perfectly delicious traditional Italian flavors. Light, yet hearty - this dish never fails.

5 from 1 vote

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Course: Dinner, Main Dish

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings:

Calories: 400kcal

Author: Ben Rayl

Equipment

Large Saute Pan

Ingredients

4 chicken breasts
salt and pepper - generously
2 tablespoon flour - for dusting
2 tablespoon olive oil
1 large onion - chopped
1 medium green pepper - chopped
4 cloves garlic - finely diced
½ cup red wine - dry
2 14oz tomatoes - diced with juice
3 tbps capers - optional
1 ½ teaspoon oregano - dried
1 large bay leaf
½ cup chicken stock

Instructions

Dry chicken with a paper towel, then sprinkle both sides with salt and pepper, and coat with a light dusting of flour.
Heat the oil in a large saute pan over medium-high heat and brown the chicken on both sides, about 5 minutes per side.
Remove cooked chicken to a plate.
Lower the heat to medium-low, and put the onions, peppers and garlic in the skillet. Add some salt and pepper and cook until the onion and garlic are browned, and the pepper softens – about 5 – 6 minutes.
Add the wine, and raise heat slightly to reduce the liquid, about 3 – 5 minutes.
Add the tomatoes (with juice), capers, and oregano and cook for about 5 more minutes.
Add the chicken stock and bay leaf, then place the chicken breasts in the pan, nestling them into the sauce.
Simmer, partially covered, for about 25 – 30 minutes, or until the chicken is cooked through.
If the sauce isn’t thick enough, remove the cooked chicken and keep warm, then increase the heat until the sauce reaches its desired consistency.
Remove bay leaf from sauce and serve the chicken with rice or pasta, and maybe a green vegetable for color.
I like this dish with brown rice and a hearty green vegetable like broccoli.

Notes

NUTRITION

High Fiber • Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Kosher