Chicken Cacciatore Sicilian-Style

Yield: 11 servings (1 cup each)
Source: Cooking Light Annual 2000, p. 235
Comments from a TX Kitchen: We added salt to the browning chicken as salt is a necessary thing in our house. We also boned it when it was finished cooking. It would be messy to eat,bone in. This could be easily done w/ boneless but you will lose the extra flavor that bone-in chicken adds. The pasta could be reduced some.


2 tablespoons olive oil, divided
4 (6-ounce) skinned chicken breast halves
4 chicken thighs (about 1 pound), skinned
4 chicken drumsticks (about 1 pound), skinned
2 cups chopped onion
4 garlic cloves, minced 1 cup chopped celery
1/2 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
1/2 cup red wine vinegar
1/4 cup sliced green olives
1/4 cup capers
1 tablespoon sugar
Dash of ground red pepper
1 (28-ounce) can Italian-style tomatoes, undrained and chopped
2 bay leaves
8 cups hot cooked macaroni or cavatappi (about 12 ounces uncooked spiral-shaped pasta)
Parsley sprigs (optional)


  1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts to pan, and sauté for 1 to 2 minutes on each side or until the chicken is lightly browned. Remove chicken breasts from pan.
  2. Add 1 1/2 teaspoons oil and remaining chicken, and sauté for 1 to 2 minutes on each side or until chicken is lightly browned. Remove chicken from pan.
  3. Heat 1 tablespoon oil in pan. Add onion and garlic, and sauté for 5 minutes. Add celery, and sauté 5 minutes. Add basil and next 8 ingredients (basil through bay leaves).
  4. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta, and garnish with parsley sprigs, if desired.


Healthy Units: 8 per serving
CALORIES 406 (18% from fat); FAT 8.3g (sat 1.6g,mono 3.9g,poly 1.6g); PROTEIN 37.9g; CHOLESTEROL 99mg; CALCIUM 79mg; SODIUM 663mg; FIBER 3g; IRON 4mg; CARBOHYDRATE 43.6g

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