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Chicken Cacciatore Recipe

Chicken Cacciatore Recipe photo by Taste of Home

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This is probably one of my favorite recipes. Olives and pearl onions make it a little different from the traditional dish.—R. K Richardson, Indianapolis, Indiana

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Chicken Cacciatore Recipe

Prep: 35 min. Bake: 1 hour

Yield: 4 Servings

35 60 95

Ingredients

1/4 cup all-purpose flour
4 bone-in chicken breast halves
2 tablespoons olive oil
1/4 pound sliced fresh mushrooms
1 medium onion, thinly sliced
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup frozen pearl onions, thawed
1/2 cup chicken broth
3 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
1/2 cup whole pitted ripe olives
Hot cooked pasta

Directions

Place flour in a large resealable plastic bag; add chicken and shake to coat. In a large skillet, brown chicken in oil on both sides. Remove chicken to a greased 13-in. x 9-in. baking dish.
In the same skillet, saute the mushrooms, onion and garlic until tender. Add the tomatoes, pearl onions, broth, tomato paste and seasonings. Bring to a boil; pour over chicken.
Cover and bake at 350° for 45-50 minutes or until chicken juices run clear. Add olives; bake 15 minutes longer. Discard bay leaf. Serve with pasta. Yield: 4 servings.

Originally published as Chicken Cacciatore in Taste of Home April/May 2005, p46

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Cacciatore

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Reviewed on Jan. 09, 2013 by bclamb928

I made a slight deviation, due to ingredient availability in the house and timesaving, I used a Tablespoon of prepared pesto in lieu of the dried basil, oregano, thyme and bay. I believe most all of those ingredients were in the pesto. The dish was easy to prepare and absolutely delicious. I will definitely make this again as everyone in the family enjoyed it.

Reviewed on Jun. 12, 2012 by katlaydee3

This is the best Chicken Cacciatore I have ever eaten. The only change that I made was to leave out the mushrooms.

Reviewed on Mar. 01, 2012 by baminkc

Wonderful!! Even my pickey 6yr old liked it.