Entrée: Italy – Pollo alla Cacciatora Napoletana ▶ Pollo alla Cacciatora Napoletana (Neapolitan Chicken Cacciatore)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 whole chicken, about 3 lb (1.4 kg), cut into 8 pieces
Salt and pepper to taste
3 tbsp (45 ml) olive oil
1 large yellow onion, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 / 2 cup (120 ml) dry white wine
1 (28 oz (800 g)) can plum tomatoes, crushed by hand
1 / 2 cup (75 g) pitted black olives, halved
1 tbsp (15 ml) capers, rinsed (optional)
1 tsp (5 ml) dried oregano
Fresh basil leaves for garnish

Show original ingredient measurements

1 whole chicken, about 3 lb (1.4 kg), cut into 8 pieces
Salt and pepper to taste
3 tbsp (45 ml) olive oil
1 large yellow onion, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 / 2 cup (120 ml) dry white wine
1 (28 oz / 800 g) can plum tomatoes, crushed by hand
1 / 2 cup (75 g) pitted black olives, halved
1 tbsp (15 ml) capers, rinsed (optional)
1 tsp dried oregano
Fresh basil leaves for garnish

Instructions

1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat.
2. Brown chicken on all sides; remove and set aside.
3. Sauté onion and bell pepper until tender. Add garlic and cook 1 minute.
4. Deglaze with white wine and reduce slightly.
5. Stir in crushed tomatoes, olives, capers (if using) and oregano.
6. Return chicken to the pan, cover, and simmer gently 30–40 minutes until cooked through.
7. Taste and adjust salt; garnish with fresh basil and serve.