Chicken Cacciatore

Chicken Cacciatore Western Style

Chicken Cacciatore western style

Just a great way to cook up some chicken, real easy and make a great dinner.

Chicken Cacciatore western style

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  • 6 chicken thighs
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup all purpose flour, for dredging
  • 3 tablespoons olive oil
  • 1/2 red bell pepper, chopped
  • 1/2 onion, chopped
  • 2 garlic cloves, finely chopped
  • 3/4 cup dry white wine
  • 1 ( 28-ounce) can diced tomatoes with juice
  • 3/4 cup reduced-sodium chicken broth
  • 3 tablespoons drained capers


Sprinkle the chicken thighs with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy sauté pan, heat the oil over a medium-high flame.

Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside.

Add the bell pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes.

Season with salt and pepper.

Add the wine and simmer until reduced by half, about 3 minutes.

Add the tomatoes with their juice, broth, capers and oregano.

Return the chicken pieces to the pan and turn them to coat in the sauce.

Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes for the thighs.

You can serve this with rice or noodle. There is one thing that I just don’t understand with a lot of chicken dishes and that is the part of leaving the skin on the chicken.  I fine that it always turns in to a mess and is not editable.  The cappers add a lot to this dish so don’t skip them.

Post Author: Bradly