Chicken Cacciatore

Chicken Cacciatore

Chicken Cacciatore

My cacciatore below isn’t really authentic because I used a touch of pesto in sauce mix because I happened to have it on hand. Also I didn’t use mushroom because I didn’t have any in the fridge today. They would have been excellent though. There, now that we’ve covered what I admit to be my total lack of authenticity we can get to enjoying the recipe.

About a month ago I had a craving for a baked chicken and olive dish that I hadn’t made in over a year (back when my children, my daughter in particularly, was going through her olive phase I made this much more often. When she was around two she just loved olives, both mild and the really, really strong oil cured ones (also known in our house as “mama’s special olives” because those are my favorites). She loved them so much that that year she insisted that what we should get daddy for Father’s Day was olives, or olies as she called them. Note the fact that those are called “mama’s special olives” and not daddy’s special olives for a reason. Daddy, not so much of an olive fan. However, my daughter just insisted this would be the best present ever, clearly she hadn’t quite grasped that it’s supposed to be about the receiver and not the giver. She’s much better now (and daddy got an additional gift)) What made me think of it was that my husband had gotten me a beautiful Dutch oven casserole dish off of EBay that I’d asked for just for slow braises like this. Eager to try it out I bought two packages of bone in chicken breast instead of my usual boneless. You know it’s actually quite hard to find bone in breast. No one wants it anymore so I had to go to four different stalls trying to find it. Pity because you use it completely differently than you would boneless breast and of course it’s cheaper. Now you’ll note I said that I bought two packages because it was hard to find and I was full of excitement at my new cooking toy. Well flash forward a month and I was wondering what to make for dinner and what to make with those extra bone in breasts. Then I remember the loveliness of baked cacciatore and despite swapping out some of the ingredients as mentioned above, we had this hearty meal. Oh one other oddity, I served this chicken over white rice instead of the traditional pasta because we’ve eaten pasta three times already this week and there are limits.

Serves 1 breast per person, roughly

Reheats: Yes and No It does reheat, but I don’t like the taste of microwaved chicken

Freezes: No

Kid Friendly Task: Picking the veggies from the garden


  • 1 bone in chicken breast per adult
  •  3 tbsp olive oil
  •  1 large onion, diced
  •  1 green pepper, sliced in long thin slices
  •  1 yellow pepper sliced in long thin slices
  •  1 tbsp garlic
  •  1 tsp oregano
  •  1 tsp pesto
  •  1 tbsp parsley
  •  1 15 oz can diced tomatoes or two cups fresh chopped tomatoes
  •  1.3 c red wine
  •  8 oz mushrooms diced (optional)
  •  Salt and Pepper to taste


  1. Preheat oven to 350.
  2. In 3 quart Dutch oven (or equivalent heavy pan) fry the chicken breasts in the olive oil on both sides until lightly browned. Add sliced onions, peppers, garlic, oregano, pesto, (mushrooms if using), parsley and fry 5 more minutes. Add canned tomatoes with juice and red wine. Spoon over chicken and mix well.
  3. Bake 45 mins or until chicken is cooked through (this should be plenty of time but occasionally you get breasts that are really fat). Taste for salt and pepper and serve over pasta or rice.


Chicken Cacciatore

Chicken Cacciatore


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