Round 2 Recipe: Chicken Cacciatore

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  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 3 servings
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1/4 cup all-purpose flour

2 teaspoons Italian seasoning, divided

Salt and freshly ground black pepper

Chicken legs and thighs reserved from Chicken Pot Pies recipe

1/4 cup canola oil

1 cup sliced mushrooms

1 green bell pepper, large dice

2 cups soup reserved from Tomato Soup recipe

1/2 cup chicken broth, reserved from Chicken Pot Pies recipe

1 tablespoon freshly chopped parsley leaves


  1. In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste. Combine well, then add the chicken and toss to coat.
  2. In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes. Remove the chicken to a plate and reserve.
  3. To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.