Chicken Cacciatore

chickencacciatore2I admit that I’ve never eaten chicken cacciatore before. The closest my family came to Italian food growing up was lasagne with cottage cheese instead of ricotta. Don’t even ask.

The idea came to me whilst browsing Yummly. I checked out several recipes and quickly realized that there are quite a few different ways to make chicken cacciatore, also evidently know as hunter’s chicken. I chose the best bits and pieces of about 4 recipes and omg this is one of the best things I’ve ever cooked!  Full disclosure, I actually forgot to add the wine and it still came out great so I can only imagine how tasty it would be if I had remembered one of the most important ingredients.


3 to 4 lbs chicken thighs with skin
28 oz diced tomatoes
2/3 cup red wine or balsamic vinegar
1 carrot, chopped
1 red or green bell pepper, chopped
8 oz fresh mushrooms, chopped
1/2 cup whole calamata or green olives
1 tsp capers
1 tsp ground thyme
1 tsp turmeric
3 bay leaves
1 tbsp Italian seasoning
1/2 cup flour & 2 tbsp flour (optional), divided
2 cloves garlic, finely chopped
2 sprigs rosemary, finely chopped or 2 tsp dried rosemary
1 yellow onion, chopped
1 tsp black pepper
Salt to taste
1/4 stick butter


Preheat the oven to 350. Melt the butter on medium high heat in a large skillet (I cook everything in iron). Lightly flour both sides of the chicken and add to the hot pan, browning both sides in batches. Set chicken aside and if you’re feeling generous give a little bite to the pets.


Reduce heat to medium and spoon out the butter/chicken juice until about 4 tbsp remain. Add the onion, garlic, wine or balsamic vinegar and mushrooms and saute until the onion is translucent and mushrooms have released their liquid.

If using a very large 12 or 13 inch pan continue using the same pan if you can make it all fit. If your pan is smaller transfer the ingredients to a Dutch oven. Add the carrot, diced tomatoes with juice, bell pepper, olives, capers and all of the spices. Mix 2 tbsp flour with 2 tbsp cold water and mix it in to the pot if you prefer a thicker sauce. Add the chicken on top so it is only half submerged with the skin side up. Cover and transfer to the oven. Bake for one hour.

After 1 hour turn the oven up to 400. Remove the lid and cook for 15 minutes. Remove from the oven and enjoy!  Serve with rolls or over a bed of pasta.


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