Chicken Cacciatore Glory

Roxanne Campanella


This has to be one of my all time favorite chicken dishes. I found it online a few years back and did some tweaking to it. Hope you enjoy it as much as I do.

☆☆☆☆☆ 0 votes
45 Min
2 Hr
Stove Top


1 large
whole chicken cut into pieces
8oz box
sliced mushrooms
1 large
onion diced
1 medium
red and yellow bell pepper chopped
2 slice
5 clove
1 c
chicken broth
1 c
kalamata olives
1 c
white wine
14 oz can(s)
chopped tomatoes
1 pt
grape tomatoes
1 bunch
fresh mixed herbs, basil, parsley, oregano,thyme
4 Tbsp
olive oil, extra virgin
salt and pepper
2 Tbsp
balsamic vinegar
1 Tbsp
worcestershire sauce


1Season chicken with salt, pepper and sprinkled oregano.
2Heat a heavy cast iron skillet, drizzled with olive oil.
3Place chicken skin side down and do not move it until it reaches a deep golden brown and it's easy to turn, brown other side for a few minutes. Remove chicken and set aside.
4Add onion and saute for 3 minutes add garlic and cook till translucent. Add mushrooms, carrots and peppers,salt and pepper to taste, a few twigs of thyme, saute on low for 5 minutes.
5Add wine and let it reduce.
6Add chicken broth, canned tomatoes and grape tomatoes, kalamata olives,worcestershire and balsamic vinegar.
7Toss in 1 teaspoon of salt, pepper and chopped fresh Basil.
8Place the chicken back into the pan and sink into the juices.
9Simmer on low for or a couple of hours or until chicken starts to fall off the bone. Uncovered.
Serve with cooked pasta, polenta or warm crusty bread.

About Chicken Cacciatore Glory

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian