Go Back

Chicken Cacciatore


  • olive oil
  • 4 lb chicken pieces
  • 4 oz pancetta, diced
  • 3 sm.-med. sweet bell peppers, diced red, yellow, and/or orange
  • 1 med. onion, diced
  • 8 cloves garlic, minced
  • 1 bay leaf
  • ½ c. dry red wine Chianti is always a good choice.
  • 1 14.5-oz can stewed tomatoes
  • 1 6-oz can tomato paste
  • ¼ c. chicken stock
  • 1 tsp fresh Italian parsley, chopped
  • 1 tsp fresh thyme
  • 1 tsp fresh oregano, plus more for garnish
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • black pepper to taste
  • dash red pepper flakes


  1. Coat bottom of lg. stock pot or Dutch oven w/ olive oil over med.-low heat.

  2. Add chicken and cook until well browned on all sides, approx. 3-4 min. per side, working in batches as necessary. Set chicken aside when browned.

  3. Add pancetta to pot and sauté until golden brown, approx. 5-7 min.

  4. Add peppers and sauté until beginning to soften, approx. 5 min.

  5. Add onion and sauté until translucent, approx. 3-4 min. Stir in garlic.

  6. Add browned chicken.

  7. Add bay leaf and let cook one minute.

  8. Add wine and reduce, approx. 5-6 min.

  9. Stir in tomatoes, tomato paste, stock, herbs, and seasonings.

  10. Reduce heat to low. Cover and simmer until chicken is fork-tender and reaches temp of at least 165 F, approx. 60 min.

  11. Remove bay leaf. Transfer to serving dish. Garnish as desired. Serve.