Chicken Cacciatori

Chicken Cacciatori Recipe


Easy weeknight meal


  • 1/4 cup
  • flour, for dredging
  • Salt and freshly ground black pepper
  • chicken, cut into pieces, (I like to use thighs)
  • 3 tablespoons  olive oil
  • 10-ounces mushrooms, quartered
  • 1 onion chopped
  • 1 large  red bell pepper, seeded and coarsely chopped
  • cloves garlic, chopped
  • 1/2 cup chicken broth
  • 1 (28-ounce) can diced tomatoes in juice
  • 4 teaspoons dried oregano
  • 2 teaspoons dried thyme leaves or 4 sprigs fresh thyme
  • 1/3 cup fresh basil
    Easy weeknight meal


In a shallow dish, combine the flour with 1 teaspoon salt and 1 teaspoon pepper. Sprinkle the chicken pieces with 1 teaspoon each salt and pepper.  Dredge the chicken pieces in the flour mixture. Heat the oil in a large pan or Dutch-oven over medium heat.

Brown the chicken in the pan a few pieces at a time to avoid overcrowding. Cook the chicken 5 minutes on each side. Remove chicken. In the same pan, add the mushroom, onion, red bell pepper, and garlic and saute just until tender.  Add the broth, tomatoes, and oregano. Return the chicken pieces to the pan. Add the thyme to the sauce and bring the mixture to a simmer. Reduce the heat to medium-low, and cover. Continue simmering the mixture for 40 minutes, or until tender. Serve over pasta and garnish with grated parmesan and fresh basil.