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Chicken Cacciatore

Dana Reinhardt
Prep time15 minutes
Cook time50 minutes
Average: 4.2 (6 votes)Your rating: None

This zesty and full-bodied sauce is great to cook either halibut or snapper in. It is also great on its own on pasta.

  • 4 Windset Farms™ Maestro™ Sweet Bell Peppers, roasted, seeded and peeled
  • 1 (6 – 8 lb.) whole chicken, cut into 8 pieces
  • ¼ cup olive oil
  • 2 Tbsp. butter
  • 2 cups tomato sauce
  • 1 lemon, zested and sectioned
  • 2 – 3 anchovy fillets, chopped very finely
  • 1½ Tbsp. capers, drained
  • ½ tsp. chili flakes
  • ¼ cup fresh basil, chopped
  • 1 tsp. kosher salt


  1. Heat oven to 450°F.
  2. Place the whole Maestro™ peppers on a baking sheet and roast in oven until charred (about 20 minutes). Place Maestro™ peppers in a bowl and cover with plastic wrap. Let sit until cool. Remove seeds from peppers; peel and chop.
  3. Heat a large skillet on medium/high, add olive oil and butter. Season chicken pieces with salt and pepper and brown in the skillet. Remove from skillet, set aside the pan and chicken.
  4. Zest lemon and remove lemon sections. In a food processor, add lemon zest, lemon sections, chopped anchovies, roasted Maestro™ peppers, capers and chili flakes. Purée. Add tomato sauce, kosher salt and purée to blend.
  5. Place skillet back on the stove at medium/low heat and add cacciatore sauce and chicken. Simmer until chicken is cooked through (approximately 15 minutes).
  6. Add chopped basil and serve over noodles or rice.

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