Chicken Cacciatore II

Chicken Cacciatore II

Made  times
krzylittlecara 0

"Great recipe from a high-end cooking store."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 25 m servings 587 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 51 g
  • 102%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 543 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Season the chicken pieces with salt and black pepper.
  2. Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
  3. Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
  4. Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.
  5. Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
  6. Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
  7. Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
  8. Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
  9. Stir in capers and sprinkle with basil to serve.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.


Most helpful
Most positive
Least positive


I prepared the recipe as written except I didn't have any wine and I used dried basil and I added black olives. After tasting this, it was somewhat bland so I added extra Italian seasoning and s...

my husband liked this more than anything Ive ever made! I added 1 jalepeno pepper, and used only fresh cherry tomatoes (nothing canned) Also I used a LOT of pepper, and no salt. Next time Ill ...

Great recipe. Left out tomato paste. Like mine soupier. Added more bell peppers

Other stories that may interest you