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Chicken cacciatore will be a new family favorite


I plan my dinner meals one week at a time. On occasion I will ask my husband what he would like for dinner… knowing exactly what he’s going to say. Chicken cacciatore!

There are only a few things I fix over and over again. Most of the time I’m experimenting with new recipes. This recipe is one I have been making for my family for many, many years.

This Chicken cacciatore is made with green olives, celery, fresh herbs and fried chicken, all bubbling in a red sauce. Plus, a drizzle of white wine served on a bed of pasta. Not just the perfect weeknight dinner, but also fantastic as leftovers. Another fact about me? I don’t typically eat leftovers, but I do eat this dish as leftovers. Just like spaghetti gets better the next day, so does this dish!

Chicken cacciatore recipe


  • 1 whole cut up fryer chicken
  • Salt and pepper (for the chicken)
  • Olive oil (enough to coat the bottom of the skillet)
  • 2 onions, sliced
  • 2 garlic cloves, chopped
  • 30 small green olives, sliced
  • 3 celery stalks, chopped
  • 1 (28-ounce) can diced tomatoes
  • 1 tablespoon fresh oregano, chopped
  • 1/4 cup fresh flat leaf parsley, coarsely chopped
  • 2 bay leaves
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1/2 cup white wine


  1. Clean the chicken.
  2. Tip: If the breasts are too large, cut in half.
  3. Salt and pepper the chicken.
  4. Heat olive oil in large skillet.
  5. Brown the chicken. Don’t crowd the chicken; brown in two batches if necessary.
  6. Remove chicken from pan.
  7. Saute onions for a few minutes before adding the garlic, olives and celery; saute until tender.
  8. Add the tomatoes, oregano, parsley, bay leaves, salt and pepper.
  9. Mix and add chicken.
  10. Simmer covered for 30 minutes or until all pink is gone and the juices run clear.
  11. Uncover and stir in wine.
  12. Cook uncovered for another 10 minutes.
  13. Serve over your favorite pasta.

Visit Lady Behind The Curtain for more main dish recipes.

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