Capri Style Chicken Cacciatore

  • 1 tablespoon olive oil
  • 4 boneless, skinless large chicken thighs
  • salt and pepper to taste
  • ½ large onion, diced
  • 1 small bell pepper, large dice
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, chopped
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 1/2 cup chicken broth
  • 1/2 teaspoon red chili pepper flakes (optional)
  • 1 ½ (14 ounce) cans diced tomatoes
  • 1 ½ teaspoons Italian seasoning
  • 1/4 cup olives, mixed, pitted
  • salt and pepper to taste


Heat the oil in a large pan over medium-high heat, add the chicken (seasoned with salt and pepper) and saute until very browned before removing from the pan and setting aside.

In the same pan, add onion, peppers and mushrooms and cook until tender, about 5-7 minutes.

Add the garlic and cook until fragrant, about a minute.

Add the broth and deglaze the pan by scraping the brown bits off the bottom with a wooden spoon while the broth sizzles.

Add the tomatoes, herbs, chicken and olives. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, until meat registers 165 degrees on a meat thermometer. Season with salt and pepper.

Recipe: Joyce Conway

Photo: Cindy Ramsey

Capri Style Chicken Cacciatore is a delectable dish that captures the essence of the Amalfi Coast’s culinary heritage. This flavorful creation combines tender chicken cooked in a rustic tomato-based sauce with olives, capers, and aromatic herbs. The dish is a tribute to the vibrant and fresh ingredients that characterize the coastal region, where the azure waters meet the rocky cliffs. The Amalfi Coast, known for its picturesque landscapes and gastronomic treasures, infuses its distinct flavors into the Capri Style Chicken Cacciatore. With every bite, one can savor the Mediterranean influence and the harmonious blend of ingredients that evoke the sun-soaked charm of this captivating coastline. It’s a culinary journey that mirrors the allure and richness of the Amalfi Coast’s culinary traditions.