Chicken Cacciatore


If you’re a lover of braised dishes, then this ones for you!


  • Prep: 15 min
  • Cook: 45 min

    photo 1 (3)


  • 8 pieces of chicken ( I used a whole chicken and cut it up into even pieces breasts, wings, thighs and drumsticks)
  • 2 teaspoons of salt
  • freshly ground black pepper, season to taste
  • 2 tablespoons of paprika
  • 2 tablespoons of cayenne ( add more or less depending on the amount of spice you like)
  • 1 cup of fresh rosemary diced or chopped
  • 1 tablespoon of crushed red pepper
  • 1/2 cup of flour
  • 1 large red and green bell pepper
  • 1 onion chopped
  • 2 cups of celery
  • 3 garlic gloves
  • 3/4 can of chicken broth
  • 1/2 teaspoon of oregano
  • 3/4 cup of white wine ( only cook with it, if it is good enough to drink!)
  • 1 can of diced tomatoes or NOTE: I used fresh tomatoes and created a tomato sauce: Please see the meatball post in the “pasta” category for the sauce recipe!


Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper, crushed red pepper, rosemary paprika and cayenne seasoning. Dredge the chicken pieces in the flour to coat lightly.


photo 4 (3)

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches.

photo 5 (4)

Transfer the chicken to a plate and set aside. Add the bell pepper, onion, celery and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice,( or the sauce you created) and broth.

photo 3 (6)

Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

(Serve with your favorite pasta for a more hearty dish!)





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