Savory Chicken Cacciatore

Christine Schnepp


This recipe is a bit of work, but is worth it. I have tweaked it a few times to my families taste and this is the winner, winner, chicken dinner!


★★★★★ 4 votes



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4 boneless skinless chicken breasts
2 red bell peppers & 2 green bell peppers
1 1/2 cup flour
1 tbsp oregano
1 egg
1/2 cup milk
3 garlic cloves; minced
1 cup onion; sliced
1 tsp red pepper flake
1/2 cup basil
1 cup dry white wine
salt and pepper
olive oil
1/4 cup lemon juice
1 can diced tomato
1 15 oz can tomato sauce

How to Make Savory Chicken Cacciatore


  • 1Prepare the peppers:Preheat the broiler and de-seed the peppers and cut in half lengthwise. Toss peppers in olive oil, salt, pepper. Place in a pan or cookie sheet - skin side up. Broil for 10 mins or until charred and blistered. Dont think you're burning them - the blacker, the better for skinning. Place peppers in a ziploc bag and let the sweat for about 10 min. Peel and chop. Set aside.
  • 2In a bowl, season the flour with the garlic powder, oregano, and salt/pepper. Whisk egg and milk in a separate shallow bowl.
  • 3Dredge chicken in the flour, then the egg, then the flour again. Set aside.
  • 4In a deep skillet, over medium heat, add about 3 tbsp of olive oil, or enough to cover the bottom for frying. Add the chicken and fry about 8 min. Turn and brown another 10 min. Set aside.
  • 5In a enamel dutch oven, add 3 more tablespoons of olive oil. Add garlic, onion, tomatoes, lemon juice, red pepper flake, half the roasted peppers, tomato sauce, and the basil. Season with salt & pepper. This is the base. Simmer about 20 min, stirring often.
  • 6Add remaining roasted peppers. Tuck the chicken pieces into the base and add wine. Turn heat to low and cover. Simmer for 20 min more.

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About Savory Chicken Cacciatore

Course/Dish: Chicken

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