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chicken cacciatore

Not Your Mother’s Chicken Cacciatore

  • Author: Chuck Sillari
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x


This classic cozy Italian dish has all of the favorites, and practically melts in your mouth. You’ll have to stop yourself from eating the whole tray before you serve it.



6 chicken thighs (boneless or bone-in)

1 red bell pepper, 1 inch strips

1 yellow bell pepper, 1 inch strips

1 large Spanish onion, 1 inch slices

2 cups of sliced white mushrooms, sliced ¼ inch thick

1 cup of all purpose flour

2 teaspoons of salt

2 teaspoons of black pepper

½ cup of olive oil

1 quart of marinara sauce

1 cup of chicken stock


  1. Season flour with 1 teaspoon of salt and 1 teaspoon of pepper

  2. Dredge chicken thighs in seasoned flour all over.

  3. When oil is hot, sear chicken until golden brown on all sides and transfer to a plate.

  4. Add peppers and onions to the pan and season with salt and pepper to taste.  Allow to saute until they become soft and begin to slightly caramelize. Approximately 5-8 minutes.

  5. Add sliced mushrooms to the pan with peppers and onions.  Allow mushrooms to saute until softened.

  6. Add chicken back to the pan with the vegetables.

  7. Add marinara sauce, chicken stock and bring to a boil.

  8. Once boiling, turn heat down to low and let it simmer for 30 minutes.

  9. Transfer cooked chicken to a serving platter.

  10. Toss the sauce with your favorite pasta.

  11. Enjoy!


Linguine can be substituted for rice if desired

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes