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Chicken Cacciatore (Chicken, Italian Hunter Style)

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(Recipe ID: 252)

Serves 8

Preparation time: 120 minutes

Source: Chef Joseph Lowery

Wine suggestions:

Chianti, Sangiovese, or other good Italian red.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 6 tablespoons Olive oil *
  • 1 Medium yellow onion, chopped
  • 1 Medium bell pepper, chopped
  • 8 Chicken breast halves, cut into cubes (3 1/2 to 4 pounds)
  • 1 1/2 tablespoons Rosemary leaves, coarsely chopped
  • 5 to 10 Fresh sage leaves, coarsely chopped
  • 2 tablespoons Fresh parsley, finely chopped
  • 1/4 cup Fresh basil, torn into small pieces
  • 3 Cloves garlic, minced and mashed
  • 3/4 cup Dry red wine
  • 28 ounce can Crushed tomatoes
  • 2 Bay leaves *
  • Salt and pepper to taste *
  • Freshly grated parmesan cheese


  1. Heat olive oil in a large pan and add onion and bell pepper.
  2. Cook over medium heat until vegetables soften.
  3. Add chicken pieces and cook another 12 or so minutes until done.
  4. Stir in rosemary, sage, parsley, basil, and garlic and cook another couple of minutes.
  5. Lower the heat and add wine.
  6. Let it simmer about  ten minutes stirring often.
  7. Now add canned tomatoes, bay leaves, salt and pepper.
  8. Cover and simmer twenty to thirty minutes.
  9. If it seems to be getting dry, add a little water.
  10. Serve topped with some grated parmesan cheese.

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