Chicken Cacciatore

Photo Taken by Nicole Ramos

I love Italian food.  Growing up I imagined myself rich and living in Italy by the beaches and always, ALWAYS surrounded by the most amazing food.  Who doesn’t dream of that??  Now that I’ve grown up, I have tasted many different dishes from various cultures and although I’ve refined my palate, Italian food will always have a major part of my heart or is it stomach…? 

Chicken Cacciatore was a dish created during the Renaissance Period and mainly eaten by the upper class.  Cacciatore means “Hunter’s Style” and is considered a stew. It can be served with noodles tossed in olive oil or my favorite rice.

Serves:  4 Level:  Easy Prep Time:  15 min. Cook Time:  40 min.


  • 4              bone-in chicken breasts
  • 1 TBS     House Seasoning
  • 3 TBS     Olive oil
  • 1 lg.        red bell pepper
  • 1 lg.        zucchini
  • 1 lg.        yellow bell pepper
  • 1              onion (chopped)
  • 1 pkg     mushrooms (sliced)
  • 3-4          garlic cloves (minced)
  • 1 C          white wine (preferably a buttery chardonnay)
  • 1              14.5 oz can of fire roasted diced tomatoes
  • ¾ C         chicken broth
  • 3 TBS     capers (drained)
  • 1 ½ tsp  Italian seasoning
  • ½ C         fresh basil (coarsely chopped)


  1. Chop all the peppers and onions.  Cut the zucchini in half moon shapes, slice up the mushrooms and mince the garlic, then set them all aside in a large bowl. 
  2. In a 5-QT heavy sauté pan, heat the oil on a medium-high heat.  Season with the house seasoning and add the chicken pieces to the pan and just brown each side (≈ 5 min.).  If all the chicken doesn’t fit, do it in two batches.  Set the chicken aside when done
  3. Add the vegetables & garlic to pan.  Season with a little house seasoning & sauté over medium heat.
  4. Add wine and simmer until reduced by half. Add tomatoes with juices, capers, Italian seasoning & broth.
  5. Return the chicken to the mixture & turn over to coat the chicken.  Bring the sauce to a simmer.
  6. Continue simmering on medium –low heat until chicken is cooked (≈ 30 min.).
  7. Use tongs to serve chicken and spoon sauce over it, then garnish with fresh basil.

This dish will pair well with a Chianti Classico or any Sangiovese based wine.

I was one of the fortunate kids that had a mother that made me breakfast and dinner every night, so my tastes have always been closely tied with home style and/or authentic cooking.  When I first decided to try this recipe, I poured over many different recipes and decided that Guida de Laurentis was going to be close as I was going get.  I loved watching her show, Everyday Italian and I’m glad to have tried this recipe, I made a few modifications and additions (as I always do).

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