Chicken Cacciatora

Course : Chicken
Serves: 4
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3 pounds chicken
1 teaspoon Salt
1 teaspoon black pepper -- freshly ground
3 tablespoons olive oil
1 medium Onion -- sliced
1 large red bell pepper -- cut into strips
2 cloves garlic -- minced
1/2 cup dry white wine
2 cups peeled -- chopped, and drained tomatoes (or one 28-ounce can peeled tomatoes drained and chopped)
1 teaspoon minced fresh oregano (or 1/2 teaspoon dried oregano)
1/2 teaspoon dried thyme
1 piece bay leaf
2 tablespoons minced fresh basil leaves

Preparation / Directions:

Cut the chicken into serving size pieces, rinse, and pat dry. Season the chicken with salt and pepper. In a large skillet over medium heat, cook the chicken in 2 tablespoons of the oil, turning occasionally, for 5 to 7 minutes, or until browned. Transfer the chicken to a plate. Add the remaining 1 tablespoon of oil to the skillet and heat it until hot. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, for 5 minutes. Add the wine and reduce for 1 minute. Add the tomatoes, oregano, thyme, bay leaf, and salt and pepper, and bring the mixture to a simmer. Return the chicken to the skillet and simmer, covered, for 25 to 30 minutes, or until the juices run clear. Transfer the chicken to a serving platter. Reduce the vegetable mixture in the skillet, stirring, until it is thick, about 3 minutes. Spoon the vegetable mixture over the chicken. Sprinkle the dish with the basil. Comments: Meat, game, or poultry can be cooked alla cacciatora, or "in the hunter's style," though the style seems to vary from cook to cook. Generally, these dishes include onions and other vegetables. In this version, the tomatoes, wine, and herbs add a great deal of the flavor. In some recipes, olives and/or anchovies are include


Nutritional Information:

660 Calories (kcal); 49g Total Fat; (69% calories from fat); 43g Protein; 5g Carbohydrate; 224mg Cholesterol; 175mg Sodium

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