Recipes Ingredients Meat & Poultry Chicken Comforting Chicken Cacciatore 3.2 (45) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 5, 2021 Print Rate It Share Share Tweet Pin Email Servings: 4 Enjoy a classic Italian dish at home with this recipe for chicken cacciatore, a comforting hunter-style stew. Also Try:Lemony Kale Salad, Creamy Polenta with Parmesan Ingredients 1 red bell pepper 1 (3- to 4-pound) chicken, cut into 8 pieces 3 tablespoons olive oil 1 pound cremini mushrooms, sliced ¼-inch thick 1 onion, sliced into ¼-inch strips 2 cloves garlic, thinly sliced 3 tablespoons all-purpose flour ½ cup dry white wine, such as Pinot Grigio 1 cup store-bought low-sodium chicken stock or broth 1 (28-ounce) can whole peeled tomatoes, crushed ⅓ cup pitted green olives, halved 2 tablespoons capers, drained and rinsed 2 tablespoons sherry-wine vinegar ¼ cup freshly chopped flat-leaf parsley Coarse salt and freshly ground black pepper Directions Preheat oven to 375 degrees. Place bell pepper directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer peppers to a large bowl and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and cut each pepper lengthwise into 1/2-inch strips; set aside. Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat. Add chicken and cook, turning, until golden brown on all sides, about 3 minutes per side. Transfer chicken to a large plate or baking sheet; set aside. Add remaining tablespoon oil to Dutch oven and add mushrooms. Cook, stirring, until soft, about 3 minutes; add onions and garlic and cook, stirring, until soft and translucent, 3 to 5 minutes. Stir in flour until well combined. Add wine and let simmer for 1 minute. Stir in chicken stock, crushed tomatoes, roasted pepper strips, and olives. Return chicken to Dutch oven; transfer to oven. Cook chicken in oven for 30 minutes. Remove from oven and stir in capers, vinegar, and parsley; season with salt and pepper. Serve. Rate it Print