Veggie-Filled Chicken Cacciatore

Recipe by Grace32
READY IN: 1hr 40mins




  • Mix salt, pepper& flour together.
  • Wash chicken (taking off excess skin& roll in flour mixture).
  • Put a little onion& a bit of the garlic& a few whole basil leaves in 3/4 the oil, then brown chicken on all sides in the oil.
  • Remove from the pan and drain on paper towels (May need to add more oil as you go along).
  • Remove gristle from pan, leaving the oil; add the onion& half the garlic and stir until onion is just wilted, then add, zucchini& mushrooms- cook, stirring for a moment (not long, it will also be cooking in the oven).
  • Place the browned chicken pieces into a large oven-proof casserole& pour the onion-veggie mixture over the chicken.
  • In the same frying pan, add the rest (1/4 cup) of the oil& add the other half of the garlic, then add the crushed tomatoes, bay leaves, Italian spices, and wine.
  • Simmer a few minutes.
  • Pour over the chicken, cover and bake in a 350 degree oven about 45 minutes or until the chicken is done; then, uncover the chicken, top with chopped basil& parmesan and bake an additional 15-20 minutes to allow cheese to melt& sauce to thicken.
  • Serve with white rice with a little of the sauce on top.
  • Note: To reduce fat& calories, you can remove the skin from the chicken& omit the olive oil from the sauce.
  • I prefer to remove the skin while eating- the basil& chesse form a kind of crust so you can still have that without the skin.
  • Cooking with the skin on keeps the chicken moist.


“This is a bunch of recipes I found on the internet meshed together - plus, I added a few of my own ideas! It as not as much work as it looks like - most of the 'cook time' is in the oven. Follow the recipe, and the chicken will 'fall off the bone'. Delicious!”