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Serve over noodles, mashed potatoes or rice.

Chicken Cacciatore

Classic chicken dish with white wine, tomatoes, capers and peppers.


4 chicken thighs

2 chicken breasts with skin and backbone,

2 teaspoon salt, plus more to taste

1 teaspoon black pepper, plus more to taste

1/2 cup flour

3 tablespoons olive oil

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

3/4 cup dry white wine

1 (28 ounce) can diced tomatoes with juice

3/4 cup chicken broth

3 tablespoons drained capers

1 1/2 teaspoon dried oregano

1/4 cup basil leaves, coarsely chopped


Sprinkle the chicken pieces, which have been halved crosswise, with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

It's good served over noodles.