Easy Italian Chicken Cacciatore

Easy Italian Chicken Cacciatore


Whip up Chef Daniel Mezzolo’s chicken cacciatore on any day of the week you are in a rush for dinner. Use your pantry staples and whatever vegetables you have in your fridge.

Daniel Mezzolo's chicken cacciatore.


8 chicken thighs, skin on, bone in
1/2 cup flour
1 teaspoon dried oregano
1 teaspoon dried garlic powder
1 tablespoon vegetable oil
1 onion, finely diced
2 cloves garlic, minced
1 yellow pepper, finely diced
1 chili pepper, seeded and minced
1/2 cup white wine
1/2 cup kalamata olives, pitted and quartered
2 tablespoons fresh parsley, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
1 (litre) tomato sauce, passata
garnish fresh lemon and basil leaves
to taste salt
to taste pepper


  1. Dredge chicken thighs in mixture of flour, dried oregano, garlic powder and salt and pepper.
  2. Sear chicken thighs until golden brown on both sides. Remove from pan and let sit. 
  3. Add a splash of oil if needed and add vegetables to the same pan until they soften (3-5 minutes). Deglaze with white wine and scrape up bottom bits.
  4. Add olives, fresh herbs and tomato sauce. Stir.
  5. Add seared chicken back to pan. Put on lid and let cook on medium high for 30 minutes.
  6. Serve with roasted vegetables, rice or pasta. 
  7. Garnish with basil leaves and squeeze fresh lemon over the chicken.

More recipes from Chef Daniel Mezzolo:
Dark Kale Salad»
Rigatoni Pomodoro»
Perfect Tiramisu»


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