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Chicken Cacciatore-Pollo alla Cacciatora


  • 1 chicken (about 4 pounds, cut into pieces)
  • 4 slices bacon (thick slice) diced
  • 1 1/2 medium size onions, diced
  • 1 clove garlic, finely minced
  • 1 pound fresh mushrooms, sliced (quickly blanched)
  • 1 can (28 oz) peeled tomatoes, drained and chopped
  • 1/4 cup white wine
  • 1 1/2 tablespoons dried basil
  • 2 red peppers (sheppard or bell) cut into 3″X1/4″ slices
  • 1 1/2 cups frozen peas (quickly blanched)
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper
  • Canola oil (to brown chicken-about 1/2 cup)
  • Olive oil (to sauté vegetables-about 1/2 cup)


  1. Heat canola oil in a large non-stick cooking pan.
  2. Add the chicken pieces (in batches if necessary) and allow to get lightly browned
  3. Remove chicken and drain the cooking oil. Clean and dry the pan.
  4. Add the olive oil.
  5. Add the bacon and cook, stirring constantly for about 1 minute.
  6. Add the onion and garlic, cover and cook until onion is golden brown.
  7. Add the mushrooms and cook for about 3-4 more minutes.
  8. Season everything with salt and pepper to taste.
  9. Return browned chicken to pan.
  10. Add tomatoes, white wine and dried basil.
  11. Cover and simmer until chicken is tender, about 50 minutes, turning once midway through.
  12. For most of the second half of cooking, leave uncovered.
  13. For the last 10 minutes of cooking, add the pepper strips, peas and parsley.
  14. Garnish with more parsley when plated if desired.


  • Avoid the temptation to turn the chicken more than once while simmering!
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