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Chicken Cacciatore


  • Serves 6 to 8.


  • 3 lbs. chicken, cut into 8 pieces
  • 1 Tablespoon seasoned salt
  • 1 cup flour
  • Olive oil for browning
  • 1 large can (28 oz.) or 2 (14-1/2 oz.) cans peeled tomatoes, do not drain
  • 1/2 cup chopped onion
  • 1/2 cup red wine
  • 1/2 teaspoon celery seed
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups cooked rice


Clean chicken, rinse, and pat dry. Mix seasoned salt and flour. Dredge chicken in flour mixture. In a large Dutch oven, heat a small amount of olive oil to brown chicken. After browning, set chicken pieces aside. To pan drippings add tomatoes with juice, onions, wine, celery seed, oregano, thyme, basil, salt, and pepper. When mixture begins to simmer, add chicken pieces and cover. Simmer 30 minutes, stirring occasionally. Check seasoning and adjust with salt and pepper if necessary. Pour on a large platter over hot cooked rice; garnish with parsley.

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