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Chicken Cacciatore - 9/06/09

Chicken Cacciatore is a traditional Italian dish combining chicken, mushrooms, roasted bell peppers, tomatoes, oregano, onions, anchovies and basil leaves. Usually dark meat is used, which is fattier in order to yield a more luscious sauce.  Usually the meat is cooked until it literally falls off the bone but I like my meat to be in one piece so I cut the cooking time by a good 20 minutes.

Chicken Cacciatore can be served alone with a good loaf of bread so soak up all the goodies, or it can be served with pasta or rice.

Chicken Cacciatore is fairly easy to prepare and it is a wonderful dish to prepare for large parties.  Even tough the dish is a bit lengthy so plan accordingly! 


Here the dish is served with rice.  This actually the left over and it actually tasted it even better the next day.

Or it can be served on in own...

Chicken Caccitore is definitely a comfort food.  The flavor of this dish is so wonderful and so tasty.


Here I am serving it with pasta... 


Preparation work..

  • 1 jar of roasted red bell peppers

  • Extra-virgin olive oil

  • Sea salt and freshly ground black pepper

  • 1 tablespoon dried oregano

  • 1/2 cups all-purpose flour

  • 1 (31/2-pound) whole chicken, cut into 8 pieces or 10 to 12 chicken legs 

  • 6 garlic cloves, halved lengthwise

  • 1 onion, sliced thin

  • 1 can of whole tomatoes

  • 1/2 lemon, sliced in paper-thin circles

  • 3 anchovy fillets

  • 1 teaspoon red pepper flakes

  • 1/2 bunch fresh basil, hand-torn ( 1/4 bunch to flavor the base, 1/4 bunch to finish the dish)

  • 1 cup dry white wine

Sliced onions and flake peppers are sautéed in a hot pan until the onions are brown, about 5 minutes or so.

While the onions are cooking, I am preparing the base of the Cacciatore by chopping roasted bell peppers and  garlic, slicing thinly 1 lemon, and hand crush the can of whole tomato. 

Once the onion are brown, bell pepper and garlic are added to the pan and are sautéed for a few minutes.

Next, add the lemon slices, hand crush tomatoes, anchovies, oregano, and garlic to the pan and let it simmering for a good 20/30 minutes.  This is the base of the Cacciatore.

While the base is simmering,  I am browning the chicken lightly coated with flour.

The Chicken are nicely brown and are put aside.

After simmering for 30 minutes, I am adding white wine and basil into the pot.

The chicken is added to the pot and again let it to simmer for another 30 minutes or so. 

The Cacciatore is not ready to be served.

Filed as: Meat

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