Chicken Cacciatore Recipe

Chicken Cacciatore Recipe


  • 1 chicken (about 3 pounds), cut into serving pieces
  • ½ cup all-purpose flour
  • 4 oz bacon, sliced
  • 1 cup onion, sliced or chopped
  • 1 cup bell pepper, sliced
  • 8 ounces champignon (button, cremini) mushrooms, thickly sliced
  • 3 medium cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 cans (14.5 oz each) pelati (stewed tomatoes)
  • ¾ cup red wine
  • 1 teaspoon dry thyme
  • 2 teaspoons leaf oregano, crumbled
  • salt and pepper, to taste
  • 1 bay leaf


  1. Season chicken with salt and dredge in flour. Brown pieces in 2 tablespoons olive oil until golden. Transfer to a plate and set aside.
  2. Add bacon to the same pan and render until crispy. Transfer to a plate.
  3. Add remaining olive oil to the same pan. Add chopped onion, pepper, mushrooms, and minced garlic; sauté until onion is tender.
  4. Stir in tomatoes, wine, thyme, oregano, salt, pepper, and bay leaf. Add chicken pieces and bacon back to sauce and bring to a boil. Simmer until chicken is tender, about 40 minutes. Serve with cooked pasta (I used spelt pasta).
Source: Diet Taste


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