05/18/2026
Recipe of the Month 🍽️
Nonna’s Chicken Cacciatore
This month’s recipe comes from Danielle, inspired by her dad’s Italian roots and the tradition of cooking together on Sundays. A family favorite passed down from her Nonna
Ingredients
• 6 bone in, skin on chicken thighs (or mix of thighs, breasts, and drumsticks)
• 1/2 cup flour
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 medium yellow onion, sliced
• 1 red bell pepper, sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes optional
• 1 cup dry white wine optional
• 1 (28 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• 3/4 cup low sodium chicken broth
• 3 tablespoons capers, drained
• 1/2 cup Sicilian or Kalamata olives, drained
• Fresh parsley or basil for garnish
Instructions
Pat chicken dry, dredge in flour, and season with salt and pepper
Heat olive oil in a large skillet or Dutch oven over medium high heat. Brown chicken on both sides, about 4 to 5 minutes per side, then set aside
In the same pan, sauté onion, bell pepper, and mushrooms until softened, about 5 minutes. Add garlic and cook 30 seconds more
Stir in oregano, basil, and red pepper flakes. Deglaze with white wine and simmer 2 to 3 minutes
Add crushed tomatoes, tomato paste, chicken broth, capers, and olives. Stir well
Return chicken to the pan, cover, and simmer on low for 30 to 35 minutes until tender and cooked through
Garnish with fresh parsley or basil and serve over pasta, polenta, or mashed potatoes
