by Chef Jean-Pierre
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Amazing Chicken Cacciatore Recipe
Hello friends, another wonderful Family Dinner meal that is sure to impress! Packed with tons of flavor and of course Onyo! Be sure to check out our other under the Essentials playlist where you will find Clarified Butter and Chicken Stock. Let me know in the comments how you did in the comments below!
4.57 from 32 votes
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Recipe Ingredients
- 1 cup all-purpose Flour
- 2 tablespoons Rosted Garlic Olive Oil
- 1 tablespoon unsalted Butter
- 4 Chicken Legs - bone-in and skinless
- 4 Chicken Thighs - bone-in and skinless
- 4 slices Bacon - cut into ½“ pieces
- 1 ½ cup Onion - minced
- 1 ½ cup Green, Red and Yellow mixed peppers sliced or diced
- 1 ½ pound Cherry Tomatoes (if available)
- 4 to 6 fresh whole Garlic Cloves
- 1 tablespoon fresh Sage – chopped
- 1 tablespoon fresh Oregano – chopped
- 2 cups dry Red Wine, we are using a Chianti Classico
- 1 ½ cups Chicken Stock
- 12 ounces approx. Tomato Purée
- 1 can 35 ounces Peeled Tomatoes - chopped
- 1 ½ cup mixed PITTED Greek, French or Italian Olives
- 1 tablespoon Lemon Zest - grated
- 2 tablespoons small Non-Pareille Capers - drained
- 2 tablespoons fresh Parsley - chopped
- Salt and Pepper to taste
Recipe Instructions
Combine flour, salt and pepper on a large plate.Dredge chicken pieces in the flour. In a large fry pan, heat 2 tablespoons olive oil.Brown chicken pieces until golden brown on all sides.Remove and set aside.
In a large pot (Chef is using a 7 quart STAUB in the video), add bacon and sauté for 5 minutes, add the onions and sauté until golden brown. Add peppers and sweat for several minutes, add cherry tomatoes, can tomatoes, garlic, and when fragrant, sage and oregano and red wine.Let the wine come to boil and reduce for about 4/5 minutes.Add tomato purée and chicken stock, bring to a simmer and add the chicken pieces.
Cook slowly for about 45 minutes or until chicken meat comes off the bone easily.
Adjust seasoning with salt and pepper to taste.Add the olives and the capers and grate the lemon zest, and finely chopped fresh parsley, cover and let rest for 10 minutes to infuse all flavors.
Notes
For the Garlic Olive Oil - click here
For the Capers - click here
For the Zester - click here
For the Laser Thermometer - click here
For the Fry Pan - click here
For the Stab Pot - click here
Private Notes
Click here to add your own private notes.
- About
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Chef Jean-Pierre
Master Chef at
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- My Best Gazpacho Soup Recipe: Chilled to Perfection - August 24, 2023
- Simply The Best Deviled Eggs Recipe: Eggstraordinary! - August 21, 2023
- - August 20, 2023
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Pasha Gleyzeron July 14, 2023 at 7:28 pm
I saw butter in the ingredients, but you did not use it.Gerry Slateron April 10, 2023 at 4:36 pm
I have greatly enjoyed watching many of your You Tube videos . Your recipes are spot-on, and I love how you pull all the flavor out of your ingredients. I have made this chicken cacciatore many times with great acclaim. I was getting sick of the wannabe chefs on the Food Channel, and you are a breath of fresh air. Thank you. And always remember, the Onyos are always First. Be well.Chef Jean-Pierreon April 16, 2023 at 6:05 pm
🙏🙏🙏👍❤️
Richard P.on April 4, 2023 at 12:31 am
I want to thank you for this wonderful recipe and dish. Eating this truly reminded me of “Remy” (Ratatouille movie reference) when he was describing how to appreciate different flavors to his friend. Every bite was so different and so delicious. One bite you get a taste of a sweet pepper, another bite an exploding acidy cherry tomato, another a tangy olive and then in another you’re hit with the flavor of a wonderful crusty and smoky piece of bacon! I had this with rice. “It was amazing my friend!!” I am a true fan and I appreciate your teaching, enthusiasm, sense of humor, and attention to detail. Thank you.Chef Jean-Pierreon April 5, 2023 at 4:02 pm
Thank you do much! 🙏🙏🙏😊
Duane Leongon March 5, 2023 at 6:19 pm
Chef,
Wife and I are NOT wine drinkers, but we are willing to try using wines for cooking. Is it possible to have just one red and one white bottle of wine on hand for cooking and could those types be fortified wines? If so, could you recommend wines to buy?
Thank you very much!Chef Jean-Pierreon March 14, 2023 at 7:15 pm
Wine does not save well after it is opened! Unless you have a “Vacu Vin Wine Saver”, you can get them online. Try first an inexpensive Sauvignon Blanc for the white and a Ruby Port wine for the red. Trader Joe has some really great deals! Good luck! 😊
Ursulaon February 12, 2023 at 1:39 am
Chef uses tomato purée.. is that passata?
Chef Jean-Pierreon February 18, 2023 at 5:28 pm
Passata is an uncooked and strained “sauce” while tomato puree is a thicker paste made from cooking tomatoes without seeds ad skin.
Terry Fowleron January 29, 2023 at 8:40 pm
Chef says he’s using a certain kind of tomato but I can’t make it out. Since I’ll be planting tomatoes in March I’d like to know what variety he’s talking about.
Chef Jean-Pierreon February 2, 2023 at 9:03 pm
The tomatoes are plum tomatoes and the brand is LaValle 😊