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Chicken Cacciatore


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


Prep time: 5 minutes | Cook time: 60 minutes

  • Season the chicken with a teaspoon of salt and pepper. Dredge the chicken in the flour to lightly coat.
  • In a large sauté pan, heat the oil over a medium-high heat. Add the chicken to the pan and sauté until lightly browned, 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 (internal temp. of 165°), 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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