Chicken Cacciatora

Many years ago when I was a twenty something, I frequented a restaurant callled Rizzo's Italian Village in Astoria, NY, across the East River from Manhattan. A dish I became enamored with was Chicken Cacciatora which means "hunter's style" and is very similar to the French chasseur. In many Italian restaurants this dish can be greasy with dried out chicken, but Rizzo's was hearty and the flavors of onion, bell pepper, tomatoes, basil and white wine exited my palate and made me want to duplicate the dish at home. We have a very exciting recipe here which I hope you'll enjoy.


1 3-4 pound chicken cut into 8 pieces.
1/4 cup olive oil
1/2 cup flour
2 cups onion, chopped
1 large green or red bell pepper
1/2 cup dry white wine
2 tsp. Kosher salt, 1 tsp. freshly ground black pepper
Pinch red pepper flakes, depending on taste
4 to 6 cloves garlic, diced
1 28 ounce can San Marzano plum tomatoes, squeezed by hand
1 tsp. oregano
3/4 cup low sodium chicken broth
1 cup white or shitake mushrooms
1/4 cup chopped fresh basil

Dredge the chicken in flour to coat. Heat oil in a large heavy saute pan over medium heat and saute chicken until almost browned on all sides. Add the onion and bell pepper, saute until tender.

With the chicken in the pan, skin side up, add the white wine, garlic, oregano, red pepper flakes and saute over medium heat about 5 minutes until white wine has almost evaporated. Turn chicken once or twice while in the wine but leave skin side up at the end.

Add tomatoes and broth, and simmer in covered pan for about 20-30 minutes until cooked through. The internal temperature of chicken should be 160 -165 degrees. Let chicken rest for 5 minutes before serving. Sprinkle with basil and serve with spaghetti.