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Chicken Cacciatore

Healthy Hands Cooking


A child-friendly recipe is worth its weight in gold and through her company, Healthy Hands Cooking, our good friend, Jan Pinnington, is devoting her life to help kids enjoy eating healthy food (and learning to help prepare it as well). This is a winner for a warming winter’s supper. Put your own spin on it, of course, and plan on serving it soon. Our grandchildren love it. The little ones in your life will, too. Chicken Cacciatore. Now that’s (healthy) Italian.

Serves 4


4 chicken thighs, bone-in
4 chicken drumsticks
Salt & Pepper
3 tablespoon extra virgin olive oil
1/2 cup flour, any kind
2 gloves garlic, minced
1 sweet onion, cut into thin strips
1 red pepper, julienne strips
1 teaspoon dried oregano
Pinch red pepper flakes
1 cup chicken or veggie stock
14.5 oz. can chopped tomatoes with herbs, (basil, garlic, oregano)
1 tablespoon red wine vinegar


1. Using a paper towel, remove skin from chicken.

2. Season chicken lightly with salt and pepper.

3. In a large skillet over medium high heat, heat oil until hot.

4. Sear chicken pieces on each side for approx. 2-3 minutes each.

5. Place chicken in a single layer in a large baking dish or disposable foil tray.

6. Reduce skillet heat to medium and add garlic and onion. Sauté a few minutes until onions begin to soften.

7. Add pepper and sauté another 3 to 5 minutes until peppers begin to soften.

8. Add stock and simmer veggies for 5 to 7 minutes until liquid is reduced by half.

9. Add tomatoes, oregano, and vinegar. Stir to combine.

10. Pour veggie mixture over chicken and bake in 350-degree oven for approximately 30 minutes or until chicken is cooked through to 165 degrees.

11. Serve chicken on a platter over cooked spaghetti squash, pasta, rice, or toasted crusty bread.


Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking. For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit

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