Chicken Cacciatore
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Chicken – 1, cut into pieces [I used chicken thigh pieces only for this but any cut will work as well]
  • Egg – 2
  • All-purpose flour for coating – 2 cups
  • Salt – ½ tsp
  • Ground black pepper – ½ tsp
  • Olive oil – 4 tbsp
  • Onion – 1, chopped
  • Garlic – 4 to 5 cloves, minced
  • Green bell pepper – 1 big, cut into medium pieces
  • Tomatoes – 6 big, chopped [Ideally canned tomatoes are used but I didn’t have that handy, so I used fresh tomatoes instead]
  • Dried basil – 1 & ½ tsp
  • Green chili - 2
  • Red wine – ½ cup
  • Salt and pepper to taste
  1. Break the eggs in a shallow bowl and whisk lightly.
  2. Wash and dry the chicken pieces. Add salt and pepper and smear all over.
  3. Spread the flour on a plate. Take one chicken piece at a time, dip it in the egg, then lay it on the flour to coat both the sides.
  4. Heat the oil in a large sauté pan or Dutch oven. Fry the chicken pieces until they are browned on both sides. Remove from pan and set aside.
  5. Add the chopped onion, minced garlic and bell pepper to the pan and sauté until the onion is browned.
  6. Add the tomatoes and green chilies. Cook until tomatoes are all mushy and broken.
  7. Now return the fried chicken pieces to the pan. Add red wine and dried basil.
  8. Add salt and pepper to taste. Add 2 cups of water and let it boil on high heat.
  9. Once the water comes to boil, cover and simmer for 40 minutes or until the chicken pieces are cooked through.
  10. By this time the sauce will turn quite thick because of the flour coating on the chicken. Taste and adjust the salt & pepper if required.
  11. Garnish with fresh basil leaves (The ones in the pictures are fresh from our kitchen garden! :) ) and serve hot over your favorite pasta!
Recipe by Flavor Quotient at