Rating: 3.18 stars
45 Ratings
  • 5 star values: 6
  • 4 star values: 12
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 4
  • 45 Ratings

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

The Martha Stewart Show, September 2010, The Martha Stewart Show, Episode 6003

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Read the full recipe after the video.

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Servings:
4
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Ingredients

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Directions

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  • Preheat oven to 375 degrees.

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  • 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.

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Reviews

45 Ratings
  • 5 star values: 6
  • 4 star values: 12
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 4