Chicken Cacciatore

Cacciatore means hunter, or hunter style in Italian. This recipe varies from providence to providence and from region to region. Some with no mushrooms or capers, and so on… Here is my version. I hope you give it a go!!


  1. Chicken
  2. 1 pound chicken breast boneless and skinless
  3. 2 tablespoons extra virgin olive oil
  4. 1/2 cup all purpose flour
  5. To taste salt
  6. To taste ground black pepper
  7. Sauce
  8. 1/2 cup black ripened olives chopped
  9. 1 medium onion chopped
  10. 8 ounces sliced mushrooms
  11. 1 cup chopped mixed sweet peppers
  12. 1 large carrot chopped
  13. 1/4 cup white wine
  14. 28 ounces crushed tomatoes
  15. 2 tablespoons tomato paste
  16. 15 ounces diced tomatoes
  17. Spices
  18. 1 leaf bay leaves
  19. 1 teaspoon dried oregano
  20. 1 teaspoon dried thyme
  21. 1 teaspoon dried basil
  22. 2 tablespoons minced garlic
  23. 2 tablespoons parsley flakes
  24. To taste salt
  25. To taste ground black pepper
  26. 2 tablespoons capers


  1. I cut my chicken breast in half lengthwise to cook better and to make more portions. Season the chicken. Heat the oil dredge the chicken in the flour. Fry the chicken 5 minutes per side.

  2. I found these peppers they are mild and savory. Slice the mushrooms, smell them beforehand if they smell like fish throw them out.

  3. Gather the spices. I sliced the olives into quarters.

  4. Dice the onions, peppers, and carrots.

  5. Take the chicken out and set aside.

  6. Add the mushrooms, peppers, capers, onion, carrots, and garlic. Sauté for 7 minutes stirring often.

  7. When the onions are translucent, add the tomatoes, wine, and spices. Stir and simmer 3 minutes then add the wine to deglaze the pan. Scrape the bottom to get the bits off the bottom.

  8. Add the crushed tomatoes tomato paste. Simmer 10 minutes. Add the chicken back in coating all the chicken.

  9. Simmer for 30-35 minutes, till chicken is done. Serve I hope you enjoy! I served with spaghetti pasta.

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