Chicken Cacciatore is classic dish has a relatively simple preparation and uses fresh everyday ingredients that you might already have in the house. However, the way the flavours magically come together during the cooking process is what makes this recipe taste extraordinary. You’ll find this is one dish that you will likely make again and again. It can also be prepared the day before an event and warmed up for guests to enjoy.
Get inspired and watch how to make this on the video!
Chef Jonathan Collins
15 minPrep Time
45 minCook Time
1 hrTotal Time
- Whole Chicken – portioned into breasts, thighs, legs and wings OR chicken pieces of your choice bought pre-cut from the store (about ½ pound per person for 4-6 people)
- As needed to coat the chicken - Unbleached All-Purpose Flour
- Flaked Sea Salt, to taste
- Fresh Ground Black Pepper, to taste
- 1 tbsp (15 mL) Extra Virgin Olive Oil
- 1 tbsp (15 mL) Unsalted Butter
- 1 Ontario Yellow Onion – trimmed, peeled and thinly sliced
- 1 Ontario Greenhouse Red Bell Pepper – trimmed, cored and thinly sliced into rings
- 1 Ontario Greenhouse Yellow Bell Pepper – trimmed, cored and thinly sliced into rings
- 1 Ontario Greenhouse Orange Bell Pepper – trimmed, cored and thinly sliced into rings
- 250 g Ontario White or Cremini Mushrooms – brush clean, trim and quarter
- 4 Garlic Cloves – trimmed, sliced in half, crushed and finely chopped
- 2 tbsp (30 mL) Tomato Paste
- 1 cup (250 mL) light-medium white wine (you could try a Sauvignon Blanc, Pinot Grigio or lightly oaked Chardonnay)
- 4 Tomatoes – stemmed, quartered and large dice
- 1 cup (250 mL) low sodium Chicken Stock
- 1 piece Fresh Rosemary – rinsed and leaves stripped and finely chopped
- 2 pieces Fresh Oregano – rinsed and leaves stripped and finely chopped
- 2 Fresh Bay Leaves
- Pat chicken dry with paper towel and then dredge in flour, season with salt and pepper.
- Preheat cast iron casserole pan or deep skillet.
- Heat butter and olive oil, sauté chicken in batches, start skin-side down, sauté until golden brown, turn and repeat.
- Remove chicken and set aside, reserve any juices, spoon off excess fat.
- Add onion, peppers, mushrooms, garlic to the same pan and season with salt and pepper. Sauté until onions are golden browned.
- Move vegetables aside in the pan and add tomato paste to the bottom of the pan, sauté until slightly browned.
- Deglaze the pan with white wine, add tomatoes, chicken stock, rosemary, oregano, and reserved chicken. Also bay leaves.
- Simmer uncovered for 30-45 minutes, checking / stirring occasionally until chicken is cooked and tender and sauce is reduced to velvety consistency.
Traditionally served on top of pasta like spaghetti, linguine or long egg noodles.
Recipe developed by Chef Jonathan Collins of The Kitchen Life for Produce Made Simple.
This recipe was developed in partnership with Ontario Greenhouse Vegetable Growers.
A passionate chef and father who loves to share his experiences in cuisine and life, Chef Jonathan Collins has cooked for presidents, prime ministers, billionaires, celebrities and even royalty! A graduate of Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients. Learn more about him at collinscuisine.com or watch his Produce Made Simple cooking shows on our YouTube!