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Chicken Cacciatore Classic

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PREP TIME
30 min
COOKING TIME
55 min
TOTAL TIME
85 min
SERVINGS
8 servings
Dinner
Chicken Cacciatore Classic
Ingredients
  • 2 (3 pound) whole chickens, each cut into 8 pieces
  • salt and ground black pepper to taste
  • 1 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 large green bell pepper, seeded and chopped
  • 6 cloves garlic, minced
  • 1 pound white button mushrooms, quartered
  • 2 teaspoons chopped fresh oregano
  • 1 (28 ounce) can whole peeled tomatoes in juice, coarsely chopped
  • 2 tablespoons tomato paste
  • 3/4 cup white wine
  • 1 1/2 cups chicken stock
  • 3 tablespoons capers, drained and rinsed
  • 2 tablespoons coarsely chopped fresh basil
Instructions
1
Begin by sprinkling salt and black pepper over the chicken pieces to enhance their flavor.
2
Next, place a shallow bowl of flour in front of you and gently press each chicken piece into the flour to coat, ensuring a uniform layer. Gently tap off any excess flour.
3
In a large Dutch oven, heat olive oil over medium heat until it reaches almost smoking point.
4
Carefully add the chicken pieces to the hot oil and cook until golden brown on both sides, approximately 3 minutes per side. To avoid overcrowding the pan, work in batches and set aside once done.
5
In the same Dutch oven, combine the onion, green bell pepper, and garlic. Cook over medium heat, stirring occasionally, until they become tender, roughly 5 minutes.
6
Add the mushroom to the pan and cook until it releases its natural juices, taking around 5 to 8 minutes more.
7
Mix in the dried oregano, canned tomatoes, tomato paste, white wine, and chicken stock. Bring the mixture to a boil.
8
Return the cooked chicken pieces to the sauce, cover the pan with a lid, and reduce heat to medium-low. Let it simmer until the chicken is no longer pink inside and the juices run clear, approximately 30 to 40 minutes.
9
Just before serving, stir in capers and sprinkle with fresh basil leaves.