I found this delicious Italian chicken dish in a cookbook that belonged to my mom. It’s very similar to a chicken cacciatore, but instead of stovetop, it’s all baked in one pan in the oven.
The mix of olives and sweet red peppers, canned tomatoes, white wine and chicken broth will bring good scents into the kitchen and satisfy winter comfort food cravings.
This dish reminds me of my grandmother. It’s the only chicken dish I can remember her ever making. She was first generation Southern Italian and came from a long line of amazing Italian cooks who had the special talent of making simple food taste and feel spectacular. She would have add potatoes to the baking dish and served a green salad.
The list of ingredients may seem daunting, but most of them you will have on hand. If you don’t have basil or sage, use what you have. I eliminated a few ingredients that most people won’t have on hand and will not affect the dish, such as a few kale or endive leaves. No need to purchase those, as they aren’t the ingredients that make the dish.
- Chicken Pieces
- Oil Cured Olives
- Red Pepper
- Crushed Pepper
- Olive Oil
- White Wine
Cooking Process for Italian Chicken
- I used various pieces of chicken on the bone, cutting chicken breasts in half and mixing with thighs. Feel free to use all thighs for a more budget friendly dish.
- Start the dish a day ahead to marinate the chicken with a mixture of the herbs, garlic, onion, olive oil, crushed red pepper.
- Use a baking pan in a size that will fit all your chicken with room between each piece and room for adding white wine and chicken stock. If you want to add potatoes, make sure the dish is large enough.
- Cut the peppers into strips (seeded) and arrange under the chicken thighs on a baking pan. Add olives
- Roast at 400 degrees for 30 minutes.
- Baste, add half of the wine, continue to cook at 350 (180 C) until the chicken reaches 165 F. internal temperature.
- Add half of the broth, place chicken under broiler for a few minutes to brown the top.
- Remove chicken from pan and set aside. Place baking pan on top of stove, adding rest of the broth and wine. Cook, stirring continuously.
- Pour sauce over the chicken and squeeze a lemon over the dish.
Side Options: Add in potatoes. Cut into bite sized pieces around the chicken after 30 minutes. Chicken and potatoes makes a full meal, and is complemented with a simple green salad.
Why I Liked This Dish
More Chicken Dishes to Consider
- Ricotta Stuffed Chicken
- Chicken Picatta
- Chicken Francaise
- Stovetop Creamy Chicken Thighs
- Greek Chicken
- Whole Roast Chicken Cacciatore
Baked Chicken Cacciatore
- 3 pounds chicken pieces on bone
- 1 tablespoon parsley
- 8 sage leaves or teaspoon dried
- 8 basil leaves or teaspoon dried
- 8 garlic cloves
- 1 red onion diced
- 2 tablespoons olive oil
- 1 large red bell pepper seed, sliced in 1 inch strips
- 1/2 cup oil cured black olives
- 1 can crushed tomatoes (large can)
- 3 potatoes peeled, large cube
- 1 teaspoon crushed red pepper
- salt and pepper
- 1 cup dry white wine
- 1 1/2 cup chicken broth divided
- 1 lemon halved
- Season chicken with salt.
- Mix together herbs, olive oil, onion, garlic. Rub over chicken. Cover, refrigerate overnight.
- Preheat oven to 400 degress F.
- Place chicken on large baking pan. Tuck peppers underneath. Scatter olives and tomatoes, crushed red pepper over the chicken.
- Roast for 30 minutes. half of wine over chicken.
- Add potatoes at this point.
- Turn oven down to 350 and roast another 30 minutes, basting frequently, adding in the rest of broth as needed.
- If needed, brown the chicken under broil 4 minutes per side.
- Once chicken internal temperature is 165 degrees. F. Remove the chicken and veggies, to a serving dish.
- Using all the pan juices, add remaining wine and 1/2 cup broth and continue to cook in on top of stove until reduced by half. Stir in remaining 1/2 cup broth. Simmer to blend and season with salt and pepper.
- Pour sauce over the chicken. Squeeze lemon over all of the dish right before serving.
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