Chicken Cacciatore


I attempted Giada’s Chicken Cacciatore, in an effort to make a nice, semi-gourmet and filling dish… was a bitttt of a disaster. WHY does she insist on using so many darn ingredients?!?

First,  I don’t have the proper size saute pan for this, so when the Chicken had to be thrown back into the sauce to finish cooking… I had to put it in a casserole dish and bake it instead… which ended up not being enough time given the size of the chicken pieces.. so I had to throw it back into the oven again to finish cooking…

It makes a TON of food though, and taste delicious! Not necessarily something I would make for a dinner party to W-O-W but the flavors are there for a hearty dish which is flavorful!


  • 4 chicken thighs
  • 2 chicken breasts with skin and backbone, halved crosswise
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup all purpose flour, for dredging
  • 3 tablespoons olive oil
  • 1 large red bell pepper, chopped
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 3/4 cup dry white wine
  • 3/4 cup reduced-sodium chicken broth
  • 3 tablespoons drained capers
  • 1 1/2 teaspoons dried oregano leaves
  • 1/4 cup coarsely chopped fresh basil leaves
  • 1 ( 28-ounce) can diced tomatoes with juice


  1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  2. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
  3. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
  4. Add the wine and simmer until reduced by half, about 3 minutes.
  5. 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.
  6. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
  7. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.


2 Comments Add yours

  1. Linda says:

    Wow, is that meant to be 1 dish or the serving dish for everyone?

    1. Haha believe it or not that’s one dish… this guy eats a LOT! but the whole meal feeds 6-8 people depending on the size of your chicken. YUM!

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