Sicilian-Style Chicken Cacciatore Recipe

Tons of flavor and perfect for a group dinner.

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 (6-ounce) skinned chicken breast halves
  • 4 chicken thighs (about 1 pound), skinned
  • 4 chicken drumsticks (about 1 pound), skinned
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 1 cup chopped celery
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup red wine vinegar
  • 1/4 cup sliced green olives
  • 1/4 cup capers
  • 1 tablespoon sugar
  • Dash of ground red pepper
  • 1 (28-ounce) can Italian-style tomatoes, undrained and chopped
  • 2 bay leaves
  • 8 cups hot cooked macaroni or cavatappi (about 12 ounces)
  • Parsley sprigs (optional)

Directions

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts to pan, and sauté for 1 to 2 minutes on each side or until the chicken is lightly browned. Remove chicken breasts from pan. Add 1 1/2 teaspoons oil and remaining chicken, and sauté for 1 to 2 minutes on each side or until chicken is lightly browned. Remove chicken from pan.

Heat 1 tablespoon oil in pan. Add onion and garlic, and sauté for 5 minutes. Add celery, and sauté 5 minutes. Add basil and next 8 ingredients (basil through bay leaves). Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta, and garnish with parsley sprigs, if desired.