Chicken Cacciatore








Recipe: Chicken Cacciatore


  • 1 3 1/2-pound chicken, cut into 6 pieces
  • 6 tablespoons olive oil, divided
  • 3/4 pound mushrooms, halved
  • 2 green bell peppers, diced
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1 1/2 teaspoons dried oregano
  • 1 cup homemade or purchased marinara sauce
  • 2/3 cup canned low-salt chicken broth
  • 1/2 cup dry Marsala
  • 1 1/2 tablespoons drained capers


  1. Sprinkle chicken with salt and pepper.
  2. Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken pieces to skillet and saute until brown, about 4 minutes per side. Transfer chicken to plate. Pour fat from skillet. Add remaining 3 tablespoons olive oil to skillet.
  3. Add mushrooms, bell peppers, onion, garlic and oregano and saute until onion is tender, about 10 minutes. Mix in marinara sauce, chicken broth, Marsala and capers.
  4. Return chicken pieces to skillet, spooning sauce over.
  5. Bring sauce to boil. Reduce heat to medium-low. Cover skillet and simmer until chicken is tender, about 20 minutes.
  6. Using tongs, transfer chicken to large platter. Boil sauce until slightly thickened, about 5 minutes; spoon off fat. Season sauce to taste with salt and pepper; spoon over chicken.

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