Real Recipes From Real Home Cooks ®

chicken cacciatore

★★★★☆ 7
a recipe by
Kathi Hamill
Middle of Nowhere, FL

This is one of my favorite go-to recipes when I cant think of something to make for company.

Blue Ribbon Recipe

This rustic chicken cacciatore recipe is fabulous. It sounds fancy but is actually a very easy to prepare dinner. With its robust flavor and a hint of oregano, we loved the tomato wine sauce. The chicken stews in it and absorbs all the wonderful flavors. Once cooked, the chicken falls off the bone with every bite.

— The Test Kitchen @kitchencrew
★★★★☆ 7
serves 6-8
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For chicken cacciatore

  • 1 c
    onion, chopped
  • 1 c
    bell pepper, chopped
  • 3
    garlic cloves, minced
  • 3 Tbsp
    olive oil
  • 2 can
    stewed tomatoes, 14.5 oz each
  • 2 tsp
  • 2 tsp
  • 1
    bay leaf
  • 3 lb
    chicken, cut into large pieces
  • 3/4 c
    red wine
  • 1/2 Tbsp
    black pepper

How To Make chicken cacciatore

  • Browning chicken in a pan.
    Heat oil in a large saucepan. Brown chicken on all sides. Remove chicken and drain off grease, leaving 1 tablespoon.
  • Onion, bell pepper, and garlic cooking in a pan.
    Add onion, bell pepper, and garlic to pan. Saute until onion is tender.
  • Tomatoes and wine added to the pot.
    Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf.
  • Chicken pieces added to the pot.
    Add chicken back to pot and bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until chicken is tender.
  • Chicken Cacciatore over pasta.
    Discard bay leaf and serve over hot cooked spaghetti.