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Nana's Cacciatore 


  • 1 (8-piece) cut chicken
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup all purposed flour, for dredging
  • 3 tablespoons olive oil
  • 1 large red bell pepper, chopped
  • 1  onion, chopped
  • 3  garlic cloves, finely chopped
  • 3/4 cup dry white wine
  • 1 (28-ounce) can diced tomatoes with juice
  • 3/4 cup reduced-sodium chicken broth
  • 1 (6 oz.) can California Ripe Olives
  • 1 1/2 teaspoons dried oregano
  • 1/4 cup coarsely chopped fresh basil leaves

Temperature: ° F


Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy-bottomed saute pan, heat the oil over a medium-high flame. Add the chicken pieces and brown, about 3-5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batchesTransfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, olives and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Cover and continue simmering over medium-low heat until the chicken is just cooked through, about 30-40 minutes. Sprinkle with the basil and serve. Serves 4.

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