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    Home » Dinner Recipes

    Classic, Delicious Chicken Cacciatore

    BY: Ben Rayl UPDATED: 18 Aug, '23 1 Comment

    RecipePrintComments
    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.

    chicken cacciatore recipe

    📋 Recipe

    chicken cacciatore recipe

    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
    Print Pin Rate Save Saved! Share
    Course: Dinner, Main Dish
    Cuisine: Italian
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    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

    Nutrition

    Calories: 400kcal | Carbohydrates: 12g | Protein: 50g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 617mg | Potassium: 1044mg | Fiber: 2g | Sugar: 3g | Vitamin A: 214IU | Vitamin C: 31mg | Calcium: 49mg | Iron: 2mg

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      Recipe Rating




    1. Vanessa Jones

      February 13, 2015 at 7:14 am

      I cannot use wine, what can I substitute for the wine in the recipe?

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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