Chicken Cacciatore

One of the most important tenets of Italian cooking is the use of fresh, natural ingredients, which made this clean cacciatore a breeze.
Chicken Cacciatora

Photo: Gregory James

By Debi Mazar and Gabriele Corcos

Serves: 8
Hands-on time: 20 minutes
Total time: 1 hour, 50 minutes


  • 1/2 bottle red wine
  • 5 bay leaves
  • 3 rosemary sprigs
  • 5 cloves garlic, thickly sliced, divided
  • 8 6-oz boneless, skinless chicken breasts
  • 2 tbsp olive oil, divided
  • Whole-wheat flour, as needed for dusting
  • 6 anchovy fillets
  • 1/4 lb black Greek olives, pitted
  • 1 lb jarred or boxed whole Pelati tomatoes (TIP: You can also substitute Roma tomatoes.)
  • Sea salt and fresh ground black pepper, to taste
  • Crushed red pepper flakes, to taste
  • Extra-virgin olive oil, to serve


  1. In a large bowl, add wine, bay leaves, rosemary and 2 cloves garlic. Immerse chicken in marinade, cover with plastic wrap and refrigerate for 2 hours.
  2. In a large cast iron pan, heat 1 tbsp olive oil on medium-high. Remove chicken from bowl and set marinade aside; dust chicken with flour and transfer to pan. Brown chicken for 7 to 10 minutes, turning once or twice; remove from pan and set aside.
  3. In a large saucepot, heat remaining 1 tbsp olive oil on medium-high. Add remaining 3 cloves garlic and sauté for 2 to 3 minutes. Add anchovies and olives and sauté until anchovies are dissolved in oil, about 2 minutes. Stir in tomatoes and reserved marinade. Reduce heat to medium. Add chicken, season with salt and pepper and cook for 1 1/2 hours, stirring often. Serve chicken with anchovy-tomato sauce, a drizzle of extra-virgin olive oil and a sprinkle of red pepper flakes.

Nutrients per 6-oz serving: Calories: 283, Total Fat: 9 g, Sat. Fat: 1 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 1 g, Carbs: 6 g, Fiber: 1 g, Sugars: 1.5 g, Protein: 35 g, Sodium: 346 mg, Cholesterol: 86 mg

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