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giada chicken cacciatore recipe

Giada Chicken Cacciatore Recipe

This dish is a slow-simmered masterpiece, and Giada’s version makes it easy to get right.
Browning the chicken first is non-negotiable—it builds layers of richness before the sauce even starts simmering.
A mix of bell peppers, onions, and garlic brings just the right balance of sweetness and savoriness.
I always let it cook low and slow so the chicken turns fork-tender and soaks up all the flavors from the sauce.
If you like a deeper, slightly smoky taste, adding a touch of smoked paprika or fire-roasted tomatoes makes a big difference.
Serve it over polenta or with a chunk of crusty bread to soak up every bit of the sauce.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Servings: 4

Ingredients

  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/2 cup Flour
  • 2 lbs Chicken Thighs and Breasts
  • 2 tbsp Olive Oil
  • 1 Onion chopped
  • 1 Bell Pepper sliced
  • 3 Garlic Cloves minced
  • 1 cup White Wine
  • 1 can Tomatoes 28 oz.
  • 1/2 cup Chicken Broth
  • 1/2 cup Black Olives pitted
  • 2 tsp Oregano
  • 3 tsp Basil chopped

Instructions

  • Season your chicken pieces with salt and pepper evenly.
  • Dredge the chicken in flour lightly, ensuring all pieces are coated.
  • Heat olive oil in a large sauté pan over medium-high heat.
  • Once hot, add the chicken pieces and sauté until they are golden brown, which should take about 5 minutes per side.
  • Remove the chicken from the pan and set it aside.
  • Add the onion, bell pepper, and garlic to the same pan.
  • Cook until the vegetables are soft.
  • Pour in the white wine and stir well, scraping any brown bits from the pan's bottom.
  • Let it simmer for about 2 minutes.
  • Add tomatoes, chicken broth, olives, oregano, and basil to the pan.
  • Return the chicken pieces to the pan, ensuring they are submerged in the sauce.
  • Simmer for about 30 minutes until the chicken is tender and cooked through.