Chicken Cacciatore

Home Recipes Chicken Cacciatore

Prep Time: 20 minutes

Cook Time: 75 minutes

Servings: 4

Chicken Cacciatore

Chicken braised in a zesty tomato sauce goes well with mashed potatoes, soft polenta, or even buttered pasta.

  • 1 Boiler/Fryer, Cut Into 8 Pieces (About 3-4 Pounds)
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion, Chopped
  • 2 Cloves Garlic, Minced
  • 1 Celery Stalk, Chopped
  • 4 oz. Mushrooms, Chopped
  • 1 Red Sweet Pepper, Chopped
  • 1/2 Cup Dry White Wine
  • 1 (14 oz) Can Chopped Tomatoes
  • 1/2 Cup Chicken Broth
  • 1 Teaspoon Dried Oregano
  • 1/4 Cup Fresh Chopped Parsley
  • Salt & Pepper
  • Pinch Of Red Pepper Flakes
  • 1 Cup Pitted Flavorful Olives (Optional)
  • Step 1 Rinse the chicken pieces, and then pat dry
  • Step 2 Heat the oil in a large pot over medium heat, and brown the chicken pieces well on both sides. Remove the chicken pieces to a plate
  • Step 3 Add the mushrooms, onions, peppers, and celery to the pan drippings, and sauté until soft, about 5 minutes
  • Step 4 Add the garlic, and cook another minute or two
  • Step 5 Add the chicken back into the skillet, and add the white wine. Cook on medium heat until it has almost completely evaporated
  • Step 6 Add in the chopped tomatoes, broth and seasonings. Simmer on low, covered for about 60 minutes
  • Step 7 If the sauce has not thickened, remove the chicken pieces from the pan, and bring the sauce mixture to a boil
  • Step 8 Add the olives, cook a few minutes until it has reduced and thickened. Serve hot!