Chicken Cacciatore

Chicken Cacciatore

Reference: Chicken Cacciatore
Romertopf Recipes


1 large onion, sliced thinly

1 large green pepper, sliced thinly

1 1/2 pounds skinless, boneless chicken breast halves 

1 (6 oz each) can tomato paste

1 (8 oz) can diced tomatoes

8 ounces fresh sliced mushrooms

1 tsp. white sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, minced

2 teaspoons salt-free Italian Seasoning, divided

1 teaspoon dried oregano

1/2 teaspoon dried basil

1 bay leaf

1/4 cup dry white wine

cooked spaghetti or hot cooked rice

Parmesan cheese for garnish (optional)

fresh basil or Italian (flat-leaf) parsley for garnish (optional)


Place onions and green pepper in bottom of Clay Pot.   Sprinkle chicken breast halves with Italian seasoning and put in clay pot atop the onions and peppers.  Mix together remaining ingredients (through white wine) and pour over chicken. Cover and place clay pot in oven.  Set oven temperature to 425º Fahrenheit.  Bake 40­ minutes.  Remove clay pot lid and continue cooking 5-10 minutes or until chicken is browned and cooked through.  Discard bay leaf.  Spoon sauce over spaghetti or rice and top with chicken breast.  Sprinkle with Parmesan cheese and garnish with fresh basil or Italian parsley if desired.

Write a review

Note: HTML is not translated!
    Bad           Good
RÖMERTOPF® is a registered trademark of RÖMERTOPF Keramik GmbH & Co. KG
©2017 RÖMERTOPFDirect®