Olive & Chicken Cacciatore

Olive & Chicken Cacciatore

I got chicken cacciatore for you, sweetheart.

- The Godfather (Francis Ford Coppola, 1972)


This dinner recipe is a triple play of greatness: a one-pot wonder, extremely healthy, and very delicious!





  • olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1.5 – 2 pounds chicken legs or thighs
  • 0.5 red bell pepper, chopped
  • 1 yellow squash, chopped
  • 4 oz. mushrooms, sliced
  • 4 oz. jar green olives
  • 14.5 oz. can diced tomatoes
  • chicken broth
  • salt and pepper



  • Drizzle enough olive oil into a large skillet to lightly coat the bottom.
  • Heat oil over medium heat.
  • Sauté onions and garlic in the oil for 2 to 3 minutes or until onion begins to caramelize lightly.

  • Add chicken to the skillet, seasoning with salt and pepper. Sear chicken for 3 to 5 minutes on each side.


  • Add bell pepper, squash, mushrooms, olives, and diced tomatoes. Stir gently.


  • Pour enough chicken broth over mixture to cover the chicken and vegetables.
  • Bring skillet to a boil over high heat for 5 minutes.
  • Reduce heat, cover with a lid, and simmer for 40 minutes or until internal temperature of the chicken reaches 165°F.


    I like to serve Olive & Chicken Cacciatore with potatoes, pasta, or rice. Toasted Hawaiian rolls on the side are the perfect garnish.




      With love and hugs,



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