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Chicken Cacciatore with Red Wine

By Cheri Liefeld
Created January 10, 2017
Red wine adds robust flavor to this chicken braised in a tomato and garlic sauce.

Cooking with wine adds richness to favorite recipes. I fell in love with this classic dish when friends cooked it for my birthday last year. Chicken Cacciatore is basically braised chicken cooked in onions, garlic, peppers, red wine and tomatoes. Some recipes call for white wine, but I love the combination of red wine with tomato sauce. I had Chianti on hand, but Merlot or Zinfandel would be nice, too.

ChickenCacciatorewithRedWin

Chicken Cacciatore is a hot and hearty dish, making it a favorite for Sunday suppers in winter. You make it all in one pot on the stovetop. As it the chicken cooks in the sauce, it creates a delicious and tasty dinner.

Chicken Cacciatore with Red Wine

First brown the chicken, and then cook the onions, peppers, garlic and tomatoes.

Chicken Cacciatore with Red Wine

Put the chicken in the sauce and let simmer for twenty minutes. The juices of all the ingredients cook up a savory sauce to serve over pasta or mashed potatoes. That’s how my friend likes to eat this.

Chicken Cacciatore with Red Wine

Best of all, you will have enough wine left over to serve with dinner!

Chicken Cacciatore with Red Wine

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Ingredients

    • Salt
    • Pepper
    • 4boneless skinless chicken breasts
    • 1/4cup Gold Medal™ all-purpose flour
    • 3tablespoons olive oil
    • 2tablespoons butter
    • 1medium onion, chopped
    • 1medium red bell pepper, seeded, chopped
    • 3cloves garlic, finely chopped
    • 1cup red wine (Chianti, Cabernet or Merlot)
    • 1can (28 oz) crushed tomatoes
    • 1cup Progresso™ chicken broth (from 32-oz carton)
    • 1teaspoon dried oregano leaves
    • 2tablespoons julienned fresh basil leaves

Directions

  • 1Sprinkle salt and pepper over chicken breasts; coat chicken with flour. In Dutch oven, heat oil over medium-high heat. Add chicken; cook until browned on both sides. Remove chicken from Dutch oven; place on plate. Set aside.
  • 2In same Dutch oven, melt butter over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes. Add red wine; cook until reduced in half.
  • 3Stir in tomatoes, broth and oregano. Place chicken over tomatoes. Heat to boiling. Reduce heat to medium-low; simmer about 20 minutes or until juice of chicken is clear when center of thickest part is cut (165°F).
  • 4Serve chicken over mashed potatoes or spaghetti, spooning sauce over chicken. Sprinkle with basil.

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