Chicken Cacciatore

Prep: 12 minutes; Cook: 54 minutes

This dish is the ultimate Italian comfort food. Serve it over pasta or polenta--both are good sauce catchers.

Yield: 5 servings (serving size: 2 thighs or 1 breast half and about 3/4 cup sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 296
  • Fat: 7.9g
  • Saturated fat: 1.5g
  • Protein: 39.2g
  • Carbohydrate: 13.5g
  • Fiber: 2.5g
  • Cholesterol: 111mg
  • Iron: 5.5mg
  • Sodium: 637mg
  • Calcium: 95mg


  • 4 chicken thighs (about 1 pound 2 ounces), skinned
  • 3 (8-ounce) bone-in chicken breast halves, skinned
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 2 teaspoons olive oil
  • 1 1/4 cups chopped onion
  • 1 cup chopped red bell pepper
  • 4 garlic cloves, minced
  • 2/3 cup dry white wine or fat-free, less-sodium chicken broth
  • 1 (28-ounce) can Italian-style tomatoes, undrained and chopped
  • 1/3 cup pitted kalamata olives
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 teaspoons chopped fresh rosemary


  1. 1. Sprinkle chicken with salt and black pepper; coat both sides of chicken with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan.
  2. 2. Add onion, bell pepper, and garlic to pan; sauté over medium-high heat 5 minutes. Add chicken and wine to pan. Bring to a boil; reduce heat. Simmer 7 minutes or until wine almost evaporates, turning chicken and stirring occasionally.
  3. 3. Add tomatoes and remaining ingredients; bring to a boil. Cover; reduce heat. Simmer 20 minutes or until chicken is done. Place chicken on a platter; keep warm. Bring tomato mixture to a boil; boil 7 minutes or until sauce reduces moderately. Spoon sauce over chicken.
  4. Note: If buying only one cut of chicken, use 5 bone-in chicken breast halves, skinned, or 10 skinned chicken thighs.
  5. Cacciatore (kah-chuh-TOR-ee) refers to a dish that's prepared in the "hunter's style." Differing legends revolve around this dish--some say the dish was cooked for the hunter as a send-off before a hunt; others believe the dish was created with the hunting bounty.
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