POLLO CACCIATORE – An Italian classic for your summer menu

Cut pepper into strips. Finely chop onion and garlic. Season chicken with salt and pepper.

Heat olive oil in a large skillet or Dutch oven. Brown chicken on both sides (approx. 4–5 minutes each side), then remove.

In the same pan, sauté onion and garlic until soft. Add bell pepper and cook for 5 minutes. Stir in tomato paste and cook briefly.

Deglaze with wine, let it reduce. Add chopped tomatoes, herbs, and olives. Return chicken to the pan.

Cover and simmer on low heat for about 30 minutes until the chicken is tender. Stir occasionally and add water if needed.

Adjust seasoning with salt, pepper, and optional chili flakes. Garnish with chopped parsley.

Equipment Needed

Spice Level: