Chicken Cacciatore

Chicken Cacciatore


Serves 3-4

  • 4 whole chicken breasts, fat trimmed

  • Salt and pepper

  • Flour for dredging

  • 3 tablespoons vegetable oil

  • 3 tablespoons extra virgin olive oil

  • 1/2 a large onion, chopped into 1 inch pieces

  • 1/4 cup white wine

  • 1 14.5 ounce can of diced tomatoes with juices

  • 1 red bell pepper cut into strips

  • 1 yellow bell pepper cut into strips


  1. Season the chicken with salt and pepper.  Put some flour on a plate.  Dredge the chicken in the flour, shaking off any excess.

  2.     In a large pan, heat three tablespoons vegetable oil and two tablespoons of the olive oil over medium heat.  Place the chicken in the pan and saute until golden brown, about 3 minutes.  Flip the chicken and brown the other side, about 2 minutes.  Remove the chicken to a plate.

  3.     Add the onions to the pan and saute about 2 minutes.  Add the wine to deglaze the pan, scraping the brown bits from the bottom of the pan.  Let the wine boil for about 2 minutes to reduce the volume.  Add the tomatoes and season with salt and pepper to taste.

  4.     Return the chicken to the pan.  Turn the heat to low, cover and let simmer for 15 minutes.

  5.     In a separate pan, heat the remaining tablespoon of olive oil over medium heat.  Add the peppers and cook about 5 minutes.  After the chicken has simmered for 15 minutes, flip the chicken over.  Add the peppers to the chicken, cover the pan again, and let simmer for another 10 minutes.  Serve hot.

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