Recipe: Chicken Cacciatore with Sicilian Bell Peppers

Slice into this tender, golden brown cacciatore dish, and sink your teeth into this bell pepper appetizer.

The following recipe, created by Lidia Bastianich, appears on Once Upon a Plate.

Chicken Cacciatore (Pollo alla Cacciatore)


  • 2 free range chickens, 1-1/2 to 2 pounds each
  • 1/4 cup vegetable oil
  • 1/4 cup extra virgin olive oil
  • Flour for dredging
  • 1 jar Lidia’s marinara sauce
  • 2 cups of mushrooms, sliced (champignon or shiitake)
  • 2 cups of yellow and red peppers, sliced in 1/2-inch slices
  • 1/2 cup dry white wine
  • 1 teaspoon dry oregano (Sicilian, on a stem)
  • Salt and pepper to taste

Once Upon a Plate for the complete recipe.


The following recipe, created by Sarah Maranto and Concetta Maranto Skenfield, appears on A Taste of Sicily. 

Sicilian Bell Peppers


  • 6 bell peppers assorted colors
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 8 cloves garlic finely chopped
  • 1 tsp. oregano
  • Salt and pepper to taste


  1. Wash bell peppers well. Leaving stem intact, place on an aluminum baking pan. Roast peppers under the broiler, turning occasionally, until all sides are blackened. Skins should be wrinkled.
  2. Remove from oven and place in cool water. Peel and cut into strips, discarding the skins and seeds. Meanwhile, in a small bowl, mix oil, vinegar, oregano, garlic, and salt and pepper.
  3. Add bell peppers to the mixture. Let it stand for about 30 minutes and serve. May be stored in the refrigerator but tastes best at room temp. The longer it is kept, the better the flavors get. Serves about 6.

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