Chicken Cacciatore

Chicken Cacciatore
Prep 15 min / Cooking 50 min 4-6  


  • ¼ cup canola oil
  • 1 whole chicken (about 3-4 lbs), cut into 8 pieces
  • ½ cup all-purpose flour
  • 1 tsp chopped rosemary
  • 2 finely chopped garlic cloves
  • 1 bay leaf
  • 1 medium carrot, cut into thin slices
  • 1 medium red bell pepper, seeded and thinly sliced
  • 1 small red onion, thinly sliced
  • 1 celery branch, thinly sliced
  • 2/3 cup dry white wine
  • 660 ml Stefano Faita Tomato Basil Sauce
  • ½ cup olives, Gaeta style, pitted
  • ¼ cup drained capers
  • 1 tbsp flat-leaf parsley, finely chopped
  • Sea salt and black pepper, to taste


In a large pot, heat oil at medium-high heat.

Salt and pepper the chicken pieces, then dredge in flour.

Brown chicken, a couple of pieces at a time, for about 10-12 minutes. Reserve cooked pieces on a plate.

To cooking liquid, add rosemary, garlic, bay leaf, carrot, bell pepper, onion and celery. Cook for 6-8 minutes.

Add the wine and scrape the bottom of the pot with a wooden spoon to free the cooked bits on the bottom. Cook for 3 minutes or until the wine has reduced by half.

Add the chicken back to the pot, pour in the sauce and bring to a boil.

Cover, at low heat, and cook for about 30 minutes or until chicken is tender and fully-cooked.

Remove lid and add olives, capers and parsley.

Transfer chicken pieces to a serving dish and dress with the sauce.