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Chicken Cacciatore


  • 4-6 pasture-raised chicken thighs or a mix of bone-in skin-on thighs/breasts/legs or a cut up whole chicken

  • Salt and pepper

  • Flour for dredging

  • Olive oil or pasture-raised lard

  • 1 red bell pepper

  • 1 onion

  • 3 cloves garlic

  • 1/2 cup white wine

  • 26 oz box crushed San Marzano tomatoes (Pomi brand works well here)

  • 1/2 cup chicken stock/bone broth

  • Capers and or pitted, halved olives

  • 1 tsp Oregano

  • Fresh basil

  • Freshly grated parmesan cheese


  1. Heat a cast iron skillet over medium-high heat

  2. Season the chicken pieces with salt and pepper, dredge in flour, shake off the excess then brown in the pan until just evenly browned, about 5 minutes per side

  3. Transfer chicken to a plate and add bell pepper and onion to the skillet

  4. Cook until onion is softened and translucent

  5. Add garlic, cook 20 seconds until fragrant (do not brown)

  6. Add white wine and scrape up brown bits from the bottom of the pan

  7. Add crushed, broth, capers, and oregano and stir to combine

  8. Nestle chicken back into the pan, coating with sauce

  9. Reduce heat and cover

  10. Simmer gently 20-30 minutes or until all chicken pieces are cooked through

  11. Top with fresh, chopped basil and freshly grated parmesan and serve

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