Chicken Cacciatore

Chicken Cacciatore



  • 1 whole chicken bone-in, skin on and each breast cut in half
  • 1 tablespoon olive oil
  • 1 onion, diced medium
  • 1 small yellow and red pepper diced medium
  • 2 small carrots, peeled and sliced
  • 5 garlic cloves, shaved
  • A large handful pitted kalamata olives
  • 1/2 cup white wine
  • 1 jar of Davide garlic pasta sauce
  • 1/2 teaspoon Italian seasonings
  • Salt and pepper to taste
  • A handful of fresh basil


  1. Season chicken with salt, pepper and Italian seasoning. Heat a heavy cast iron skillet, drizzled with olive oil.
  2. Place chicken skin-side down, and do not move it until it reaches a deep golden brown. Turn and brown other side. Remove chicken and set aside.
  3. Add vegetables, garlic, salt and pepper to hot skillet and saute for 5 minutes.
  4. Add sauce and wine; let reduce until thickened.
  5. Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
  6. Place the chicken back into the pan. Coat with sauce and simmer on low for 1-2 hours or until chicken falls off the bone.
  7. Serve with polenta or warm, crusty bread.