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Chicken Cacciatore

Prep Time:15 Minutes
Cook Time:2 Hours

Nutritional Information

Chicken Cacciatore translates to "hunters wife's chicken" because they usually use meats that cook all day. This recipe uses chicken thighs to speed up the process.


  • 4 tablespoons extra-virgin olive oil
  • 1 medium onions, peeled and chopped
  • 2 red bell pepper, chopped
  • 2 cloves garlic, peeled and minced
  • 3 pounds boneless skinless chicken thighs
  • 1 cup dry white wine
  • 1 28-oz. peeled whole san marzano tomatoes, chopped, juice reserved
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon crushed red pepper
  • 1/4 cup minced flat-leaf parsley
  • Salt and freshly ground black pepper
  • 1 cup strong chicken stock
  • 5 ounces green olives, chopped


  • 1. Preheat the EGG to 400º using direct heat and a cast iron grate. Grill the chicken thighs for 3-4 minutes per side, or just until grill marks form. Remove from the heat and convert to indirect using the plate setter.
  • 2. Adjust the temperature of the EGG so it is about 300º. Heat oil in a large grill safe pan. Add onions and peppers; cook, stirring occasionally, until soft, about 10 minutes. Add garlic and cook, continuing to stir, for about 2 minutes more. Push onions to sides of pan.
  • 3. Add wine and cook until it evaporates, about 5 minutes. Add tomatoes, with their juice, along with the olives, stock and herbs and season to taste with salt and pepper. Add the chicken, and simmer, for an hour and a half. Shred the chicken and garnish with parsley.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828