Chicken Cacciatore

  • 2 Tablespoons olive oil, xv
  • 2 each yellow onions, sliced
  • 3 each red bell peppers, sliced thin
  • 3 each green bell peppers, sliced thin
  • 12 each whole garlic cloves, sliced
  • 8 each portabello mushrooms, medium size, sliced
  • 2 cups red wine (Sangiovese)
  • 4 cups roasted chicken stock (OG @ 2.5 oz base/40oz water))
  • Italian parsley
  • Basil, fresh
  • Rosemary, fresh
  • Thyme, fresh
  • 1/3 teaspoon dried chili flakes
  • 2 quarts tomato fondue
  • 1 quart diced tomatoes in juice, canned
  • 2 Tablespoons capers
  • 4 each bay leaves
  • to taste sea salt


  1. Put garlic in olive oil.
  2. Add onions and cook until translucent.
  3. Add peppers and sweat until soft.
  4. Add mushrooms and cook until they release their moisture.
  5. Add wine and reduce until almost dry.
  6. Add tomatoes, stock, herbs, spices, capers and simmer for at least 1 hour. Reduce to desired thickness and flavor.
  7. Disjoint whole chicken. Reserve breast (remove all bones except 1st joint of the wing) and thigh (leave single bone in). remove skin from both.
  8. Season with S&P, dust with flour and sautée in a small amount of cooking oil until golden. Turn chicken, add sauce, cover and bake in oven until chicken is done. Place chicken on plate and top with sauce.

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