Simple Chicken Cacciatore

Simple Chicken Cacciatore


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This seemingly difficult chicken recipe can actually be ready in less than an hour with very little effort! Serve this simple chicken dish over a bed of rice for a full meal.

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Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

4 servings


  • 4 chicken thighs
  • 2 chicken breasts, with skin and bone, halved crosswise
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1/2 C. flour
  • 3 Tbs. oil
  • 1 large red bell pepper, chopped
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 3/4 C. dry white wine
  • 1 (28 oz.) can diced tomatoes with juice
  • 3/4 C. chicken broth
  • 3 Tbs. drained capers
  • 1 1/2 tsp. dried oregano
  • 1/4 C. fresh basil, chopped

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Sprinkle the chicken with 1 tsp. salt and 1 tsp. pepper. Dredge the chicken in the flour to lightly coat.

In a large skillet, heat the oil over a medium high heat. Add the chicken and saute for 5 minutes per side, or until browned. Set the chicken aside. In the same skillet, saute the pepper, onion, and garlic. Saute until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer for 3 minutes, or until reduced by half. Add the tomatoes and juice, broth, capers, and oregano. Return the chicken to the pan and turn to coat in the sauce. Bring it to a simmer and cook over medium low heat until chicken is cooked through, about 20 to 30 minutes.

Transfer the chicken to a platter. Allow the sauce to boil for 3 minutes to thicken. Spoon off any excess fat and spoon it over the chicken. Sprinkle with basil and serve.

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