Chicken Cacciatore with Red Wine

This "hunter style" dish is beloved not just in Italy, but all around the world. This hearty recipe has all the bright and sunny flavors of the Italian countryside.

  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4

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

  • 1 Sprinkle 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.
  • 2 In 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.
  • 3 Stir 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).
  • 4 Serve chicken over mashed potatoes or spaghetti, spooning sauce over chicken. Sprinkle with basil.

Expert Tips

If you like dark meat use chicken thighs or a combination of thighs and breasts.

Make this recipe gluten free by skipping the flour step. Just salt, pepper the chicken and place it in the Dutch oven to cook.