Stewed Cacciatora with Olives and Peppers

Stewed Cacciatora with Olives and Peppers

Cacciatora-style chicken is the perfect comfort food and is a heartwarming dish best served at the end of the day. If you can find it, choose a free-range chicken but if not, it will not affect the taste of the dish.


2 – 4


25 mins


  1. 600g (21.1 oz) chicken cut into pieces (choose the parts you prefer, they are all suitable)
  2. 1 red pepper
  3. 1 yellow pepper
  4. 5-6 Plum tomatoes
  5. 1/2 cup of White wine
  6. 50 g (1.7 oz) La Rocca Nocellara del Belice whole green olives
  7. 1 tsp. La Rocca Capers in salt, washed and drained
  8. 1 onion
  9. 2 cloves of garlic
  10. 1 sprig rosemary
  11. 2 tbsp. extra virgin olive oil
  12. Salt to taste


  1. Finely chop the onion and garlic, add them to a pan of oil and rosemary, then allow them to brown on a low heat.
  2. Wash and dry the cut chicken and add it to the pan, gently roasting it well on both sides. Add the white wine and let it simmer.
  3. In the meantime, wash the peppers and cut them. Add them to the chicken along with the plum chopped tomatoes, capers and olives, then add a little water if needed and cook on a medium heat for 45 minutes, stirring occasionally.
  4. Add a pinch of salt and pepper and serve hot with plenty of croutons!