Easy Chicken Cacciatore recipe


Chicken Cacciatore

I love Chicken Cacciatore, but rarely made it {until recently}. I looked at several recipes online, then created my own version. I hope you enjoy it as much as we do!

1 whole fryer chicken plus 6 thighs (skin on)
1 large can Italian crushed tomatoes
1/4 tsp sage
1/2 cup dry white wine
6 cloves garlic (peeled)
1 onion
1 bell pepper each: Green, Red, Yellow, Orange (or any combination of).
1 1/2 cups chicken stock

Wash and pat dry chicken pieces, then salt and pepper both sides.

Dredge each piece in flour:

Fry in olive oil until golden brown and crisp on each side:

While chicken is frying, cut up the bell peppers and onions, and peel the cloves of garlic. Crush two of the cloves. Note: I chose not to use green peppers, as my husband doesn’t care for them.

When chicken pieces have been browned on both sides, transfer them onto a large plate. Drain excess oil from pan (leaving brown bits in the pan!), and add white wine. Add peppers and garlic and saute for about 3 minutes.

Add sage, Italian crushed tomatoes and chicken stock. I decided to try the Knorr’s Homestyle concentrated chicken stock that I received at BlogHer.  I am impressed!  It is super easy to use, and it doesn’t take up much room in my cabinet – that is always a plus.

Cover and simmer for about 2 hours (or until meat is almost falling off bone) on medium low heat. If sauce gets too thick, you can add a little water or wine.


Serve Chicken Cacciatore over rice or noodles.

chicken cacciatore,recipe

*This is an original recipe by Eighty MPH Mom. No part or portion of recipe of photos may be copied or republished without my permission. Copyright 2011, Eighty MPH Mom


About Author

Jennifer Regan is the owner/editor-in-chief of Eighty MPH Mom, a family-friendly blog. She is active in Brand Ambassadorships and campaigns, and is active in social media, helping brands promote!


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