-
-
My review
Caper Chicken Cacciatore
JoAnn M. Jarrach
"Capers, black and green olives, pepperoni, white wine ...Such savory, scrumptious Mediterranean flavors divine! This is my version of Chicken Cacciatore. Great for a dinner party, plus you can omit or add any ingredient to make it especially yours!"
Added to shopping list.
Go to shopping list.
Ingredients
servings 1248Original recipe yields 5 servings (4 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large skillet heat oil over medium heat. Season chicken pieces with salt and pepper to taste and brown chicken in hot oil. Remove chicken from skillet. Set aside.
- In same skillet saute onions and mushrooms until translucent. Return chicken to skillet and add the tomatoes, soup and wine. When liquids start to simmer add the green olives, black olives, capers and pepperoni. Cover skillet and let simmer for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Remove skillet cover, pour skillet mixture into a 9x13 inch baking dish and bake in preheated oven for about 15 minutes, until chicken is tender and juices run clear.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1622 Ratings
-
-
-
-
-
Most helpful positive review
4/15/2008
I really like this recipe. This recipe makes me think of puttanesca because of the olives and capers with a tomoto base. I decided to give it a little more of a puttanesca orientation by add...
Most helpful critical review
6/28/2000
This was pretty good my husband really liked it. I did do a few things differently. I used boneless chicken and cut way down on the olive oil. I only had green olives on hand and used them but ...
Most helpful
Most positive
Least positive
Newest
6/28/2000
This was pretty good my husband really liked it. I did do a few things differently. I used boneless chicken and cut way down on the olive oil. I only had green olives on hand and used them but ...
4/25/2000
1)Loose the soup in favor of some Creme fraiche at the end of simmering time. 2)Reduce cooking time by using chicken breast/tenders 3)Loose the sausage 4)Serve with pasta
4/15/2008
I really like this recipe. This recipe makes me think of puttanesca because of the olives and capers with a tomoto base. I decided to give it a little more of a puttanesca orientation by add...
4/22/2009
Very interesting....I was skeptical..but it turned out just fine with my modifications. I used b/s chicken breast and used my rolling pin to pound it out a bit. Dredged in flour fired in olive...
11/15/2007
Very flavorful... I too used boneless/skinless breast meat and omitted the pepperoni to reduce the fat. I also added more mushrooms and capers. My Husband raved about it... we love olives an...
2/16/2009
This was so different from my usual Cacciatore recipe which is why I was so anxious to try it. I'm a huge caper and olive fan and thought they both went very well with this dish. I did, however,...
2/17/2008
I have a standing "Monday Night Chicken Night" to connect with friends and relax into the week. We enjoy each others company and talk politics, the world, and anything that is on our minds. This...