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Chicken Cacciatore


Serves 6
2 tbspPastene Pure Olive Oil
12Chicken thighs, halved and sliced
1large onion, diced
2 tbspPastene Minced Garlic
1 canPastene Kitchen Ready Ground Tomatoes
1 canPastene Diced Ready Spiced Tomatoes
1/2 cupchicken stock
2/3 cupdry white wine
1 sprigfresh rosemary
1bay leaf
1 jar (7oz)Pastene Roasted Peppers, drained and sliced
1/2 cupPastene Pitted Olives
salt and pepper


  • Preheat oven to 350°F (180°C).
  • Heat olive oil in a large, oven-proof skillet. Add chicken and cook over medium heat until browned on both sides. Remove from skillet.
  • In same skillet, cook onion and garlic about 5 minutes over medium heat. Stir in ground and diced tomatoes, chicken stock, wine, rosemary, and bay leaf. Bring to a boil.
  • Add reserved chicken and bake, uncovered, about 40 minutes or until chicken is tender. Stir in roasted peppers and olives, cook another 5 minutes and serve immediately, with sauteed watercress if desired.

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