Comforting Chicken Cacciatore


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


  • 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

  • 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


  1. Preheat oven to 375 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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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