Chicken Cacciatore

Chicken Recipes | 0 comments

Another of my favorites – a hearty Italian classic. I like it with pasta of course! If tomatoes are not in season, I use a 19 ounce can of tomatoes, drained, in place of fresh tomatoes.

Chicken Cacciatore

Joan Donogh
Italian classic with chicken pieces cooked with tomatoes, peppers, mushrooms and onions.
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Main
Cuisine American
Servings 4


  • 2 pounds chicken parts
  • 1/4 cup flour
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 green pepper sliced
  • 1 cup mushrooms sliced
  • 3 to matoes peeled and chopped
  • 1 can 5 1/2 ounces tomato paste
  • 1/4 cup white wine
  • 1/2 cup chicken stock
  • 1 bay leaf
  • 1 teaspoon basil
  • Salt and freshly ground pepper


  • Coat chicken parts with flour. Heat oil in a large pan and cook the chicken until golden brown all over - about 10 minutes.
  • Add the onion, garlic, green pepper and mushrooms and cook for 3 more minutes. Drain excess fat from the pan.
  • Add the remaining ingredients. Cover and simmer over low heat for 30 to 40 minutes, until the chicken is tender. Remove bay leaf and serve.



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