Chicken Cacciatore

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This is from Gourmet Magazine 1948. "It's been decades since this dish was considered ethnic. Now we just think of it as down-home American food of the best kind. The moist, tender meat takes on a deep tomatoey flavor that suggests it's been cooking for days rater than for less than 2 hours." I don't see why you couldn't do this one in the crock pot! Serve over white rice or egg noodles.

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Ingredients [?]

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  • add   4 garlic cloves
  • add   1/2 cup chicken stock
  • add   28 ounces canned tomatoes with juice
  • add   3/4 teaspoon black pepper
  • add   1 large onion
  • add   2 tablespoons olive oil
  • add   1 green bell pepper
  • add   1 3/4 teaspoons salt
  • add   1/2 cup dry red wine
  • add   1 roasting chicken


  1. Pat chicken dry and sprinkle on all sides with salt and pepper. Heat oil in a deep 12 inch skillet until hot, then brown the chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
  2. Reduce heat to moderate and add onion, bell pepper and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits until onion and garlic are golden, 8-10 minutes.
  3. Add wine and simmer until liquid is reduced by 1/2. Add tomatoes with their juice and simmer, breaking up the tomatoes, for 5 minutes. Add chicken stock and return chicken pieces to the pan.
  4. Simmer, loosely covered until the chicken is cooked through, 35-45 minutes. Season to taste with salt and pepper.