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Chicken Cacciatore

November 16, 2019

I love Giada DeLaurentiis’ recipes.  Straight forward, simple directions with delicious results, always.  This is a classic dish.  Excellent served right away and even better the next day.

Chicken Cacciatore from Food Network Giada DeLaurentiis (for some reason I can’t link to this recipe, but just put this in the search bar and it will come up right away.  I’m pretty sure she has a video for this recipe, which is always helpful)

4 chicken thighs, with skin and bones

2 chicken breasts, with skin and bones (I used 5 drumsticks, with skin and bones, personal preference)

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1/2 cup  all purpose flour, for dredging

3 tablespoons olive oil

1 large red (or green) bell pepper, sliced

1 large onion, sliced

3 garlic cloves, finely chopped (I use the big holes on my box grater to finely slice, works like a charm)

3/4 cup dry white wine (we always have Sauvignon Blanc, so that is what I use)

1, 28 ounce can diced tomatoes with juice (I used 2, 14 ounce petite diced tomatoes by Hunt)

3/4 cup chicken stock

3 tablespoons drained capers (do not shy away from this ingredient, it is necessary, adds to the great flavor)

1-1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves (I do not add this, personal preference

Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper.

Start heating the oil in a very large heavy saucepan over medium heat.  While oil is heating up, dredge the chicken in the flour, setting back down on the cutting board.

Cook the chicken in 2 batches (because you do not want to overcrowd, the chicken will not brown properly), about 5 minutes per side until nicely browned.  Set aside  on a large plate.

Add the bell pepper, onion and garlic to the sauce pan and saute over medium heat until onion is tender, about 5 minutes.

Season with the rest of the salt and 6-7 grounds of fresh pepper.

Add the wine and simmer until reduced by half, about 3 minutes.

Add the tomatoes with their juice, chicken broth, capers and oregano.  Return the chicken pieces to the pan and turn them over to coat with the sauce.  Bring the sauce to a simmer and cook on medium low heat until the chicken is cooked through, about 30 minutes.  You can test with an instant thermometer, it should register 160 degrees or higher.

Using tongs, transfer the chicken to a platter.  If need be (I did not see a need) boil the sauce until it thickens slightly, about 3 minutes.  Spoon the sauce over the chicken.  And if you are doing basil, sprinkle that on top.

Serve with pasta, crusty bread, rice or by itself with a nice crunchy salad.


salt and pepper chicken, heat pan, dredge chicken:

cooking chicken:


Adding bell pepper, onion and garlic:


addling tomatoes, broth, capers and oregano:

chicken back in the pan:

after 30 minutes:


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