Chicken Cacciatore

This Italian recipe brings the classic rustic flavors straight to your kitchen!


  • 4 chicken thighs, bone-in
  • 4 chicken drumsticks
  • Salt & Pepper
  • 3 Tbsp. extra virgin olive oil
  • 1/2 cup flour, any kind
  • 2 cloves garlic, minced
  • 1 sweet onion, cut into thin strips
  • 1 red pepper, julienne strips
  • 1 tsp. dried oregano
  • Pinch red pepper flakes
  • 1 cup chicken or veggie stock
  • 14.5 oz. can chopped tomatoes, (basil, garlic, oregano)
  • 1 Tbsp. red wine vinegar


  1. Using paper towel, remove skin from chicken.
  2. Season chicken lightly with salt and pepper.
  3. In a large skillet over medium high heat, heat oil until hot.
  4. Sear chicken pieces on each side for approx. 2-3 minutes each.
  5. Place chicken in a single layer in a large baking dish or disposable foil tray.
  6. Reduce skillet heat to medium and add garlic and onion. Sauté a few minutes until onions begin to soften.
  7. Add pepper and sauté another 3 to 5 minutes until peppers begin to soften.
  8. Add stock and simmer veggies for 5 to 7 minutes until liquid is reduced by half.
  9. Add tomatoes, oregano, and vinegar. Stir to combine.
  10. Pour veggie mixture over chicken and bake in 350-degree oven for approximately 30 minutes or until chicken is cooked through to 165 degrees.
  11. Serve chicken on a platter over cooked spaghetti squash, pasta, rice, or toasted crusty bread.

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