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    Home » Dinner Recipes

    Classic, Delicious Chicken Cacciatore

    BY: Ben Rayl PUBLISHED: 2 Sep, '12 UPDATED: 17 May, '21 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
    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
    Cook Time: 35 minutes
    Total Time: 45 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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