One Pot Chicken Alla Cacciatore

We love a one pot dinner. You get a whole lot of flavor, without a whole lot of clean up! This one is packed with Italian flavor, and will soon be a staple in your weekly meal rotation.

Marguerite Henderson shares how to make chicken alla cacciatore. Sounds fancy, but is easy enough for the home cook.


Chicken Alla Cacciatore (Hunter’s Style)


  • 1 whole chicken, cut up into 8 pieces
  • 1-cup flour
  • ¼ cup olive oil
  • 3 cloves garlic, slivered
  • 1 onion, chopped
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • ½ lb. thinly sliced mushrooms
  • 15 oz. can Italian chopped tomatoes
  • 6 oz. can tomato paste
  • 1 cup red wine or beef broth
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper
  • Grated Romano cheese


Wash chicken; pat dry.  Dredge in flour and sauté in olive oil until golden on all sides.

Add garlic; cook 1 minute. Add onion, peppers, and mushrooms and cook another minute. Add tomatoes, tomato paste, wine, basil, oregano, salt, and pepper. Stir well; cover and simmer on low heat for 45 minutes – 1 hour, stirring occasionally. Serve with grated cheese over pasta, cous cous, or rice.  Serves 4.

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