Chicken Cacciatore

  • Yield: 6 to 8 servings

"My godmother gave me this recipe when I got married 24 years ago. I've been using it ever since. I make the dish the night before, and my family just loves it. Leftovers may be frozen."


1/2cup olive or cooking oil
4 skinless, boneless chicken breasts
1tablespoon minced garlic
1large red or Vidalia onion, sliced
2large red peppers, sliced into
2large celery stalks, sliced into
1/2pound fresh mushrooms, sliced
2 (28-ounce) cans crushed tomatoes
1 (28-ounce) can diced tomatoes
2tablespoons Italian seasoning
1teaspoon fresh cracked pepper
1cup white vinegar


  1. In a large Dutch oven, warm oil on low/medium heat. Add chicken pieces, cooking 6 to 8 minutes.
  2. Add all remaining ingredients, except vinegar. Cook on low/medium heat, covered, stirring every 30 minutes, for 2 1/2 to 3 hours.
  3. In last 30 minutes, add vinegar. Serve over white rice, or linguine pasta.

Tips From Our Test Kitchen: This dish is hearty, satisfying, and healthful-containing no salt. It’s also good as a chunky soup served with garlic bread.

—Janet Terchila, Rio Rancho, N.M.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 420
  • Fat 21g
  • Saturated Fat 3g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 14g
  • Cholesterol 50mg
  • Sodium 720mg
  • Potassium 1250mg
  • Carbohydrate 33g
  • Fiber 8g
  • Sugars 8g
  • Protein 25g
  • Trans Fat 0g
  • Vitamin A 90%
  • Vitamin C 200%
  • Calcium 15%
  • Iron 30%