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Old World Chicken Cacciatore


6 red bell peppers

Extra-virgin olive oil

Sea salt and pepper to taste

1 1/2 cups flour

2 Tbsp garlic powder

1 Tbsp oregano

1 egg

2 cups milk

1 (3 1/2-pound) chicken - cut into 8 pieces
or 4 whole chicken breasts

6 garlic cloves - halved lengthwise

1 onion - sliced thin

2 tomatoes - coarsely chopped

1/2 lemon - sliced paper-thin

1 Tbsp capers

1 Tsp red pepper flakes

1/2 bunch fresh basil

1 cup dry white wine


Start by preparing the peppers because they will take the longest.

Preheat the broiler.

Pull out the cores of the red peppers then halve them lengthwise and remove the ribs and seeds.

Toss the peppers with a little olive oil, salt, and pepper then place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered.

Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins.

Peel the peppers and roughly chop into chunks and set aside.

Season the flour with the garlic powder, dried oregano, and a fair amount of salt and pepper.

Mix the egg and milk together in a shallow bowl.

Dredge the chicken pieces first in the flour,then egg wash and then again in the flour, tapping off excess each time.

Place a Dutch oven over medium heat and pour in about 1/4-inch of oil.

Fry the chicken in batches, until crisp on all sides.

Remove the chicken to a side plate, pour out the oil, and clean out the pot.

Put the pot back on the stove and coat with 1/4 cup of oil.

Add the garlic,onion,tomatoes,lemon slices,capers,red pepper flakes,half the roasted red peppers, and half the basil(tear basil leaves in half).

Season with salt and pepper.

Simmer for about 20 minutes, stirring often, until everything breaks down.

Add the remaining roasted peppers and the remaining basil.

Tuck the chicken into the peppers and pour in the wine.

Turn the heat down to low, cover, and simmer for 20 minutes, until the chicken is cooked.