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chicken cacciatore glory

Recipe by
Roxanne Campanella
Long Beach, NY

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.

yield 4 serving(s)
prep time 45 Min
cook time 2 Hr
method Stove Top

Ingredients For chicken cacciatore glory

  • 1 lg
    whole chicken cut into pieces
  • 8oz box
    sliced mushrooms
  • 1 lg
    onion diced
  • 1 md
    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
    chopped tomatoes
  • 1 pt
    grape tomatoes
  • 1 bunch
    fresh mixed herbs, basil, parsley, oregano,thyme
  • 4 Tbsp
    olive oil, extra virgin
  • pinch
    salt and pepper
  • 2 Tbsp
    balsamic vinegar
  • 1 Tbsp
    worcestershire sauce

How To Make chicken cacciatore glory

  • 1
    Season chicken with salt, pepper and sprinkled oregano.
  • 2
    Heat a heavy cast iron skillet, drizzled with olive oil.
  • 3
    Place 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.
  • 4
    Add 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.
  • 5
    Add wine and let it reduce.
  • 6
    Add chicken broth, canned tomatoes and grape tomatoes, kalamata olives,worcestershire and balsamic vinegar.
  • 7
    Toss in 1 teaspoon of salt, pepper and chopped fresh Basil.
  • Yum yum gimmi some!
    Place the chicken back into the pan and sink into the juices.
  • 9
    Simmer on low for or a couple of hours or until chicken starts to fall off the bone. Uncovered.
  • 10
    . Serve with cooked pasta, polenta or warm crusty bread.

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