Chicken Cacciatore With Wine Recipe

Name: Chicken Cacciatore With Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken breast halves, skin on, bone in about 1/2 # each; salt; pepper; 4 tablespoons olive oil, divided; 2 yellow onions, thinly sliced; 1 1/2 lbs white mushrooms, brushed clean; 1 red bell pepper, seeded, deribbed, sliced thin; 1 yellow bell pepper, seeded, deribbed, sliced thin; 4 garlic cloves, minced; 1 1/2 cups dry red wine; 28 ounces diced tomatoes with juice; 1 tablespoon tomato paste; 3 tablespoons chopped flat leaf parsley; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon balsamic vinegar; 1/2 cup kalamata olive, pitted, sliced in half; 3 cups cooked rice, 1/2 cup rice per person, cooked according to package directions, more if desired

Servings: persons

6 chicken breast halves, skin on, bone in about 1/2 # each
salt
pepper
4 tablespoons olive oil, divided
2 yellow onions, thinly sliced
1 1/2 lbs white mushrooms, brushed clean
1 red bell pepper, seeded, deribbed, sliced thin
1 yellow bell pepper, seeded, deribbed, sliced thin
4 garlic cloves, minced
1 1/2 cups dry red wine
28 ounces diced tomatoes with juice
1 tablespoon tomato paste
3 tablespoons chopped flat leaf parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon balsamic vinegar
1/2 cup kalamata olive, pitted, sliced in half
3 cups cooked rice, 1/2 cup rice per person, cooked according to package directions, more if desired

1
Rinse the chicken well and pat dry with paper towels.
2
Season generously with salt and pepper on all sides.
3
In a large frying pan over medium-high heat, heat 2 T olive oil.
4
Working in batches to avoid overcrowding of the pan, add the chicken and brown on all (3) sides, 3-5 minutes per side. Transfer to a bowl and set aside. NOTE: Properly browned & seared chicken ensures that the red wine will not seep into the chicken and discolor the breast meat.
5
Add the remaining 2 T of olive oil.
6
Add the onions and saute' until softened and lightly browned, about 5 minutes.
7
Add the mushrooms and bell peppers and saute' until slightly softened, 3-4 minutes longer.
8
Add the garlic and cook for 1 minute longer.
9
Pour the red wine into the pan. Bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon.
10
Add the tomatoes with their juices, tomato paste, parsley, basil and oregano.
11
Season with salt and pepper if desired.
12
Reduce the heat to med-low and simmer until the sauce is slightly thickened, about 10 minutes.
13
Add the reserved chicken along with any accumulated juices back into the pan. Cover and braise, reduce heat to the lowest setting & simmer gently until the chicken is cooked through and opaque in color. About 20 minutes. I usually flip the breast over to ensure that the meat is cook through & through. NOTE: depending on the size of the breasts, this may take longer. Do not cover, the sauce will turn out very watery. If it becomes too thick, you need to add a bit some chicken stock or water.
14
Add the vinegar and olives. Cook until the olives are heated through, about 3 minutes.
15
Taste and adjust seasoning.
16
At this point I like to debone & remove the skin to make it easier to eat at the table.
17
Serve in warmed shallow bowls over white rice. Enjoy.

1146

kcal

Calories

Fat

165

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 18 ingredients. The key ingredients include: 6 chicken breast halves, skin on, bone in about 1/2 # each, salt, pepper, 4 tablespoons olive oil, divided, and more.

Yes, Chicken Cacciatore With Wine 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 With Wine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions