About     FAQ     Contact      Advertise With Us      Press   

Chicken Cacciatore Recipe with a Dry, Red Wine

The recipe below is provided by Pacific Coast Farmers’ Market Association. Check out their website when you have the opportunity.

Cheers! Kathy

Chicken Cacciatore


1 onion (sliced)
1 c green bell pepper (cored, sliced)
¾ c mushrooms (crimini or button, sliced)
3 medium cloves garlic (minced)
3 T olive oil
2 14-ounce cans whole stewed tomatoes
2 t oregano (crumbled)
2 t salt
½  t pepper (or to taste)
1 bay leaf
1 chicken, whole (cut up in pieces)
¾ c dry red wine
1 14-ounce can whole black or green olives
Crumbled feta cheese


  1. Heat olive oil over medium heat in a large skillet. Coat chicken with a light dusting of flour, salt and pepper. Brown chicken on all sides in hot oil, about 10 minutes. Remove chicken and drain off excess grease, leaving a tablespoon or two.
  2. Add onion, green pepper, mushrooms, and minced garlic to hot skillet; sauté until onion is tender.
  3. Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf. Add chicken back to sauce and bring to a boil.
  4. Reduce heat, cover, and simmer for about 45 minutes, or until chicken is tender.
  5. Add olives and cook another 10 minutes.
  6. Discard bay leaf.
  7. Plate and serve with hot cooked pasta and crumbled feta.

Recipe by Debra Morris
Provided by Pacific Coast Farmers’ Market Association (PCFMA)

Post a Comment

You must be logged in to post a comment.

info@winetrailtraveler.com            Sitemap                      Privacy Policy

Copyright: Terry and Kathy Sullivan 2006-2013