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    Chicken Cacciatore


    6 Servings
    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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