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Chicken Cacciatore


  • 3 pounds broiler-fryer chicken
  • 2 cups water
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon oregano
  • 1/2 cup dry white wine
  • 1 medium onion, chopped
  • 1 large green bell pepper, thinly sliced
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Bring chicken to boil in a pot of water. Simmer chicken for 30 minutes.
  2. Remove from heat and cool.
  3. Pour stock into a measuring cup to make 2 cups and refrigerate.
  4. Skim any fat from top of reserved stock when cooled.
  5. De-bone the chicken. Discard bones and skin. Cut chicken into chunks. Place all ingredients in a pot and cover. Bring to a boil, turning heat down immediately. Simmer for 30 minutes, uncovered, or until sauce has thickened.
  6. Serve on a bed of rice.

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