12500 Steiner Road
Plymouth, CA 95669

Tel. (209) 245-6307



Chicken Cacciatore and Barbera

Chicken Cacciatore

Featured in our 2020 Wine & Food Pairing Series – Watch Video 

Download Recipe 

4 chicken thighs
2 chicken breast with skin and backbone, halved crosswise
2 tsp. salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
½ cup all-purpose flour, for dredging
3 Tbsp. olive oil
1 large red bell pepper, chopped
1 onion, chopped
6 garlic cloves, finely chopped
1 ½ tsp. dried oregano leaves
¾ cup dry white wine
1 can (28 oz.) diced tomatoes with juice
¾ cup reduced-sodium chicken broth
3 Tbsp. drained capers
¼ cup sliced green olives (optional)
¼ cup coarsely chopped fresh basil


  1. Sprinkle the chicken pieces with salt and pepper. Dredge the chicken pieces on flour to lightly coat.
  2. In a large heavy sauté pan, heat the olive oil over medium-high flame. Working in 2 batches, add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Transfer the chicken to a plate and set it aside. Add the bell pepper, onion, garlic, and oregano to the same pan and sauté over medium heat until the onion is tender about 5 minutes.
  3. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers, and olives. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue to simmer over medium-low heat until the chicken is just cooked through, about 20 minutes for the breast pieces, and 30 minutes for the thighs.
  4. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from the top of the sauce. Spoon the sauce over the chicken, then sprinkle with the basil.
  5. Serve over pasta.
  6. Serve with Iron Hub Barbera.

Adapted from Everyday Italian by Giada de Laurentis