Skillet Chicken Cacciatore
This classic Italian dish, also called hunter’s stew, is cooked slowly until the chicken is falling off the bone.
Serves: 6Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 3 Tbsp. olive oil
- 1 whole chicken, cut up
- 1 cup chopped onion
- 1 green pepper, sliced
- 3 cloves garlic, minced
- 2 cans (15 oz.) stewed tomatoes
- ¾ cup dry white wine
- 1 Tbsp. Italian seasoning
- Salt and pepper, to taste
- 1 bay leaf
- 3 Tbsp. capers
- Heat the olive oil in a medium frying pan. Brown the chicken thoroughly, about 10 minutes. Remove the chicken from the pan. Add the onion, green pepper, and garlic to the hot pan; sauté until onion is tender, about 3–5 minutes.
- Stir in the tomatoes, wine, Italian seasoning, salt, pepper, and bay leaf. Add the chicken back into the pan with the sauce and bring to a boil.
- Reduce heat to low, cover, and simmer for 40–45 minutes. Stir in the capers. Remove the bay leaf from the sauce before serving.