Chicken Cacciatore Ii Recipe

Name: Chicken Cacciatore Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Season the chicken pieces with salt and black pepper.
2
Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
3
Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
4
Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.
5
Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
6
Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
7
Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
8
Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
9
Stir in capers and sprinkle with basil to serve.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Cacciatore Ii falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cacciatore Ii

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions