Chicken Cacciatore (1)


Chicken Cacciatore

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Chicken Cacciatore mixed with Mushrooms, Red Bell Pepper, Onion, Tomatoes and Olives in a red bowl

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    The best part of this dish is the sauce. Hy-Vee artisan bread or a side of polenta will make sure none of it gets left behind. 

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    Servings and Ingredients

    Serves 4
    2 tbsp. olive oil
    1 ½ lbs. Hy-Vee Cool Chicken boneless, skinless chicken thighs (6 to 8)
    ½ tsp. kosher salt, plus more to taste
    ¼ tsp. freshly ground black pepper, plus more to taste
    3 oz. sliced pancetta, coarsely chopped into about 1/2-inch pieces
    8 oz. cremini mushrooms, quartered
    1 small red bell pepper, diced
    ½ onion, thinly sliced
    4 garlic cloves, minced
    2 large thyme sprigs
    1 fresh bay leaf
    ½ tsp. dried oregano
    ¼ tsp. dried hot red pepper flakes
    ½ c. dry white wine
    1 ¼ lbs. fresh very ripe tomatoes (about 5 medium)
    ¾ c. chicken broth
    6 pitted Kalamata olives, coarsely chopped
    1 tbsp. chopped fresh flat-leaf parsley leaves
    1 tbsp. thinly sliced fresh basil leaves
    ¼ c. freshly grated Parmesan cheese


    1. Heat heavy large frying pan over medium-high heat and add oil to the pan.
    2. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
    3. Cook chicken until it is pale golden brown, about 3 minutes per side. Transfer chicken to a medium bowl.
    4. Reduce heat to medium and add pancetta to same pan. Sauté until golden, about 3 minutes. Using slotted spoon, transfer pancetta to small bowl.
    5. Add mushrooms to pan and sauté until they become tender and golden, about 5 minutes.
    6. Add bell pepper and onion and sauté until they are tender, about 5 minutes.
    7. Add garlic, thyme, bay leaf, oregano and red pepper flakes and sauté until garlic softens, about 1 minute.
    8. Add wine and simmer until it is reduced by half, stirring to scrape up browned bits on bottom of pan, about 1 minute.
    9. Add tomatoes and their juices, chicken stock and olives. Bring to a simmer, then reduce heat to medium-low.
    10. Return chicken and its accumulated juices pan to pan, nestling chicken into sauce. Gently simmer uncovered until tomatoes melt into sauce and sauce thickens slightly, about 40 minutes.
    11. Remove thyme stems and bay leaf. Stir in parsley and basil.
    12. Spoon chicken and sauce onto plates. Sprinkle with reserved sautéed pancetta and Parmesan cheese and serve.

    Nutrition facts


    450 Calories per serving

    Amounts Per Serving

    • Total Fat: 23g
    • Cholesterol: 160mg
    • Sodium: 1140mg
    • Total Carbohydrates: 13g
    • Protein: 42g

    Daily Values

    Vitamin A 40%
    Vitamin C 90%
    Iron 20%
    Calcium 15%

    Recipe Source:

    Courtesy of Curtis Stone, Hy-Vee Seasons Health 2012.