Boneless Chicken Cacciatore

Boneless Chicken Cacciatore

Boneless Chicken Cacciatore


  • 4 boneless chicken breasts

  • 4 boneless chicken thighs

  • 3 Tbls of extra virgin olive oil

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 yellow onion, sliced

  • 1 carrot, chopped

  • 2 stalks of celery, chopped

  • 3 cloves of garlic, chopped

  • 1 cup of dry red wine

  • 1/2 cup of chicken broth

  • 1 cup of green olives

  • 1 15oz. Can of diced tomatoes

  • 1 tsp of dried oregano

  • 1 tsp of dried thyme

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • ¼ cup of fresh parsley, chopped


  • Pre-heat the oven to 350 degrees

  • In a large casserole dish sauté the chicken in the olive oil until slightly brown.

  • Remove from pan and set aside.

  • Over medium heat sauté the peppers, onion, carrot, celery and garlic for 2 to 3 minutes.

  • Deglaze the pan with the red wine and chicken broth while stirring.

  • Add the green olives,tomatoes,oregano, thyme, salt and pepper.

  • Return the chicken to the casserole dish.

  • Cover and place in the oven for around 1 and a half hours until chicken is tender and the sauce is a deep red color.

  • Plate the chicken and top with vegetable sauce and sprinkle with fresh parsley.

  • Serve with pasta or a simple creamy parmesan risotto.


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