How to make authentic Italian style chicken cacciatore baked in the oven. Made with bone-in, skin-on chicken breast, diced tomatoes, onion, sweet peppers and white wine. Serve on pasta or mashed potatoes.
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour45 minutesminutes
Resting Time: 10 minutesminutes
Total Time: 2 hourshours10 minutesminutes
Servings: 6people
Ingredients
3tbspoil
6chicken breasts, bone in and skin on
1tspsalt
1/2tspground black pepper
3medium onions, diced
2sweet peppers, diced
8garlic cloves
1cupwhite wine
2tbsptomato paste
1 1/2cupsgreen olives
48ozdiced tomatoes, 2 cans
2tspdried oregano
Instructions
Preheat oven to 350F.
Season both sides of the chicken breasts with salt and pepper.
Heat oil in a skillet on medium heat. Place 3 chicken breasts, skin side down in the skillet. Let the skin brown and sear for about 3 minutes. Flip and brown on the other side for 3 more minutes. Take the 3 browned chicken breasts and place in a large baking dish. Repeat with the remaining 3 chicken breasts.
Place the diced vegetables, garlic and white wine in the skillet to deglaze the pan. Stir to make sure all the browned bits from the chicken have dissolved into the wine. Let the vegetables sauté for about 3 -5 minutes. Turn off the heat and stir the tomato paste into the white wine in the skillet so that it dissolves. Pour evenly over all the chicken breasts in the baking dish.
Spread the green olives all over the chicken and sautéed vegetables. Top with the diced tomatoes and sprinkle with oregano.
Place in the oven and bake for 1 1/2 hours or until the chicken breasts are cooked through.