Chicken Cacciatore

Chicken Cacciatore

Prep time: 15 minutes | Cook time: 1 hours 5 minutes | Serves: 4.

70 Ratings 3 stars

The best part of this dish is the sauce. Hy-Vee artisan bread or a side of polenta will make sure none of it gets left behind. 


Nutrition Information

Nutrition Facts per serving

Calories: 450 Sodium: 1140mg
Fat: 23g Carbohydrate: 13g
Saturated Fat: 7g Dietary Fiber: 2g
Trans fats: 0g Sugars: 6g
Cholesterol: 160mg Protein: 42g


vitamin A
vitamin C



  1. Heat heavy large frying pan over medium-high heat and add oil to the pan.
  2. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Cook chicken until it is pale golden brown, about 3 minutes per side. Transfer chicken to a medium bowl.
  4. Reduce heat to medium and add pancetta to same pan. Sauté until golden, about 3 minutes. Using slotted spoon, transfer pancetta to small bowl.
  5. Add mushrooms to pan and sauté until they become tender and golden, about 5 minutes.
  6. Add bell pepper and onion and sauté until they are tender, about 5 minutes.
  7. Add garlic, thyme, bay leaf, oregano and red pepper flakes and sauté until garlic softens, about 1 minute.
  8. Add wine and simmer until it is reduced by half, stirring to scrape up browned bits on bottom of pan, about 1 minute.
  9. Add tomatoes and their juices, chicken stock and olives. Bring to a simmer, then reduce heat to medium-low.
  10. Return chicken and its accumulated juices pan to pan, nestling chicken into sauce. Gently simmer uncovered until tomatoes melt into sauce and sauce thickens slightly, about 40 minutes.
  11. Remove thyme stems and bay leaf. Stir in parsley and basil.
  12. Spoon chicken and sauce onto plates. Sprinkle with reserved sautéed pancetta and Parmesan cheese and serve.
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