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chicken cacciatore with peppers , capers and onions

Chicken Cacciatore (GF)

5 from 1 vote
Print Recipe
Course: Dinner, Entree, Main
Cuisine: American, Italian
Keyword: Bell peppers, Bone in, Braise, Braised, Cacciatore, Capers, Chicken, Chicken Pieces, Comfort, Comfort Food, Garlic, GF, Gluten Free, Mashed Potatoes, Onions, Oven, pasta, Stove, Stove Top, Street Food, Thighs
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4 servings
Author: Chef Tony Zentgraf
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Recipe Multiplier

  • 6 ea Bone in Skin on Chicken Thighs
  • 3 tbsp Vegetable Oil
  • 1 ea Large Red Onion
  • 1 ½ ea Bell Pepper
  • 6 ea Garlic Cloves minced
  • 1 ½ cup White Wine
  • 2 tbsp Capers
  • 1 ea Can 28 oz Crushed Tomatoes
  • ½ ea Can 28 oz Diced Tomatoes
  • 1 tbsp Fresh Oregano minced
  • 2 tsp Red Chili Flakes
  • 2 tsp Dry Basil
  • 2 tsp Black Pepper

Instructions

  • In a 5 quart pot, heat the oil over a medium high heat.
  • Season the chicken with salt and pepper.
  • Sear the chicken in the pot to brown on both sides. Sear in batches if needed. Remove the chicken and reserve.
  • Add the onion and saute for a couple of minutes.
  • Add the bell peppers and saute for a couple of minutes.
  • Add the garlic and saute for a minute until fragrant.
  • Add white wine and reduce by half.
  • Add the capers.
  • Add both tomatoes.
  • Add mushrooms and stir to incorporate
  • Add oregano, chili flakes, basil & black pepper. Stir to incorporate.
  • Return the chicken and nestle into the sauce.
  • Bring to a boil, cover and cook in a 350° preheated oven for 1 hour to 1 1/2 hour. Chicken should be tender and able to pull apart.
  • Serve with mashed potatoes or pasta.
    Enjoy!