Chicken Cacciatore with Mixed Peppers

Chicken Cacciatore with Mixed Peppers

  • Servings: 4
  • Difficulty: easy
  • Print


A lot of recipes for chicken cacciatore list only bell peppers but we kick up the flavor of this favorite with several different types of peppers – red and green bells, poblanos, Cubanelles, sweet reds, and sweet yellows.  Each adds their subtle difference in flavor to make for a VERY flavorful meal, and if you want, some heat (from the seeds and membranes of the poblanos).

There is a bit of prep, but once you try our version you will gladly make this dish over and over and over.



  • 6 chicken thighs (skin on or skinless; skin here)
    • (optional) 1/4 cup organic all purpose flour to dredge the chicken thighs before browning
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 medium poblano pepper
  • 1 large Cubanelle pepper
  • 1 large sweet red pepper
  • 1 large sweet yellow pepper
  • 1 large red onion, peeled, sliced root to stem
  • 1/2 lbs white button mushrooms (you can also use cremini, shiitake, or portobellos)
  • 2 cups whole stewed tomatoes, quartered lengthwise
  • 1/4 cup very dry Vermouth (our secret ingredient but don’t tell anyone)
  • 3 cloves of garlic, minced
  • Kosher salt to taste
  • Black pepper to taste



  • Wash and pat dry each of the peppers, sliced into long strips; set aside.
  • Peel the onion, slice in half root to stem then slice into long strips about 1/2 inch wide; set aside.
  • Peel and mince the garlic, set aside.
  • Wash and pat dry the mushrooms, slice top to bottom in 1/4 to 1/2 inch wide slices; set aside.
  • Slice each of the whole stewed tomatoes in quarter sections lengthwise; set aside with juice.
  • Preparing the chicken thighs:
    • Pat dry the chicken thighs, season with salt and pepper, dredge in flour (or not); set aside.
    • Make sure to wash everything used in preparing raw chicken such as kitchen tools, cutting boards, containers, surfaces, and especially your hands in hot soapy water afterward to prevent cross-contamination.
    • Also, I use the added precaution against cross-contamination of using a yellow cutting board just for poultry.


  • Place a large frying pan on a burner set to medium-high heat, wait a minute or two to heat the pan, add the oil, wait another minute or two to heat the oil, add the chicken thighs skin side down, cook 2-3 minutes or until nicely browned then turn over to brown the other side.
  • Remove the chicken thighs from the pan and place them on a plate or bowl (you will add them back to the pan after the rest of the ingredients are started).
  • Carefully pour out all but 2-3 tbsp of the oil/fat in the pan, return the pan to the burner.
  • Add the onions and garlic, cook for 1 minute, stirring occasionally.
  • Add the peppers and mushrooms, stir well, cook for 2-3 minutes, add the tomatoes and vermouth, cook for 2-3 minutes.
  • Season to taste with kosher salt and black pepper.
  • Return the chicken thighs back to the pan skin side up, cover and cook for 30 minutes, stirring occasionally.
  • The chicken cacciatore is done and ready to eat!


Here it is served with our previous post…oven roasted salad turnips and sautéed greens.


Chicken Cacciatore with Mixed Peppers

This is work done for Worden Farm’s new blog,  Reposted with their permission.



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