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

Serves: 6


  • 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
  • 3⁄4 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 to 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 to 45 minutes. Stir in the capers. Remove the bay leaf from the sauce before serving.