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Chicken Cacciatore


Serves 6
2chicken thighs
3chicken breasts with skin and backbone, halved
1 (14 oz) canPastene Italian Peeled Tomatoes with juice
¾ cuplow-sodium chicken broth
3 TbspPastene Pure Olive Oil
½ cupall-purpose flour (dredging)
⅔ (3.5 ounce) jarPastene Capers, drained
1 largewhite onion, diced
1 (4.5 ounce) jarPastene Roasted Peppers, chopped
¾ cupdry white wine
2 TbspPastene Minced Garlic
½ cupchicken stock
1½ tspdried oregano
¼ cupfresh basil, coarsely chopped
Pastene Grated Parmesan Cheese (for topping)
1 tspsalt
1 tsppepper


  • Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  • In a large sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté it in 2 batches.
  • Transfer the chicken to a plate and set aside. Add the roasted red pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
  • Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
  • Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
  • Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with grated Parmesan cheese and basil.

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