Chicken Cacciatore with Mixed Peppers

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.


Preparation Time:  30 to 45 minutes

Cooking Time:  40 minutes (10 minutes to brown the chicken; 30 minutes for the complete dish)

Serves:  4 (with leftovers for lunch the next day)


  • 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.


  • 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.


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