Chicken Cacciatore

This cacciatore is so delicious that your taste buds will be impressed!

Chicken Cacciatore


  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts halves
  • 1 pound skinless chicken thighs
  • 2 tablespoons olive oil
  • 3/4 cup picante sauce
  • 1 (8 ounce) can tomato sauce
  • 1/4 cup dry red wine
  • 8 ounces (1/2 pound) mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 green bell pepper, cut into short, thin strips


  1. In a large shallow pan, combine the flour, salt, and black pepper. Coat the chicken in the flour mixture.
  2. Heat the oil in a large, deep skillet or Dutch oven. Cook the chicken for about 8 minutes, or until chicken is lightly browned on both sides; drain.
  3. Add the remaining ingredients, except the green pepper strips; cover and simmer for about 20 minutes.
  4. Stir in the pepper strips and simmer, uncovered, for about 10 minutes more, or until the chicken is fork-tender, no pink remains, and the liquid has thickened.
  5. Serve with the sauce from the pan.

Serves: 3 | Cook: 40 min