Chicken Cacciatore

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February 26, 2012
Tags: Entrees

Cacciatore means “hunter” in Italian, and this classic chicken stew is rustic, easy to make, and delicious. It’s also very easy on the wallet.


  • 6 roasted red bell peppers
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 1 tablespoon dried oregano
  • 1 egg
  • 2 cups milk
  • 1 (3 1/2-pound) whole chicken, cut into 8 pieces
  • 6 garlic cloves, halved lengthwise
  • 1 onion, sliced thin
  • 2 ripe tomatoes, coarsely chopped
  • 1/2 lemon, sliced in paper-thin circles
  • 3 anchovy fillets
  • 1 tablespoon capers
  • 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)
  • 6 roasted red bell peppers
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 cup dry white wine


Season the flour with the garlic powder, dried oregano, and a good amount of salt and pepper. Whisk the egg and milk together in a small bowl. Dredge the chicken pieces in the flour and tap off the excess. Dip each piece in the egg wash to coat and then dredge with the flour again. Place a Dutch oven over medium heat and pour in about 1/4-inch of oil. Pan-fry the chicken in batches, skin side down, until crisp, about 8 minutes. Turn the chicken over and brown the other side about 10 minutes longer. Remove the chicken to a side plate, pour out the oil, and clean out the pot.

Put the pot back on the stove and coat with 1/4 cup of oil. Add the garlic, onion, tomatoes, lemon slices, anchovies, capers, red pepper flakes, half the roasted red peppers, and half the basil. Season with salt and pepper. This part of the recipe is going to be your base. What we are looking for is a fragrant vegetable pulp, so simmer for about 20 minutes, stirring often, until everything breaks down like a chunky tomato sauce.

Add the remaining roasted peppers and the remaining basil. Tuck the chicken into the stewed peppers and pour in the wine. Turn the heat down to low, cover, and simmer for 20 minutes, until the chicken is cooked. My favorite is when it’s served over creamy polenta. Enjoy!