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Chicken Cacciatore

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Makes: 4 servings adjust
An absolutely delicious rustic Italian recipe that is perfect comfort food on a cold day.



  • 8 Chicken Thighs, bone in, skin on. trimmed of excess fat.
  • 1 teaspoon Kosher Salt, plus more to taste
  • 1 teaspoon Black Pepper, plus more to taste
  • 12 cup All-Purpose Flour, for dredging
  • 3 tablespoons Olive Oil

Step 1

Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.


  • 1 large Red Bell Pepper, sliced and cut into roughly 1-2 inch pieces
  • 1 large Orange Bell Pepper, sliced and cut into roughly 1-2 inch pieces
  • 1 large Onion, chopped
  • 3 cloves Garlic, pressed

Step 2

Drain all but a few tablespoons of oil from the chicken pan. Add the bell peppers and onions to the pan and saute over medium heat until the onion is tender, about 5 minutes. Add the garlic and saute until just fragrant, about a minute. Season with salt and pepper.


  • 34 cup Dry White Wine

Step 3

Add the wine and simmer until reduced by about half, about 5 minutes.


  • 28 ounces Canned Diced Tomatoes, with juice
  • 34 cup Chicken Stock
  • 3 tablespoons Capers, drained
  • 1 12 teaspoons Dried Oregano

Step 4

Add the tomatoes with their juice, chicken stock, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Cover and continue simmering over medium-low heat until the chicken is just cooked through, about 30-40 minutes.

Step 5

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce.


  • 14 cup Fresh Basil, coarsley chopped

Step 6

Spoon the sauce over the chicken, then sprinkle with the basil and serve. Also very good with chicken served on the side and sauce spooned over pasta.
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