"Angry" Balsamic Chicken Cacciatore Recipe serves: 4
Prep Time 15 Minutes
Cook Time 40 Minutes

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 540
Calories from Fat 230
Total Fat 26 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 150 mg
Sodium 750 mg
Total Carbs 30 g
Dietary Fiber 5 g
Sugars 12 g
Protein 47 g
Vitamin A 110 %
Vitamin C 290 %
Calcium 8 %
Iron 25 %

"Angry" Balsamic Chicken Cacciatore


  • 2 lbs. boneless, skinless chicken thighs
  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 2 large red, orange and/or yellow bell peppers, sliced
  • 1 package (10 oz./300 g) cremini mushrooms [or white mushrooms], sliced
  • 1 large onion, thinly sliced
  • 2 cloves garlic
  • 1/4 cup balsamic vinegar
  • 1 jar Bertolli® Arrabbiata Sauce
  • 2 Tbsp. finely chopped fresh basil leaves


  1. Season chicken, if desired, with salt and black pepper. Heat Olive Oil in 5-quart saucepot over medium-high heat and brown chicken, in batches. Remove chicken and set aside.
  2. Cook red peppers, mushrooms and onion in same saucepot over medium-high heat, stirring occasionally, 6 minutes or until vegetables are crisp-tender. Stir in garlic and cook 30 seconds. Stir in vinegar, scraping up any brown bits from bottom of pan. Stir in Sauce and bring to a boil over high heat. Reduce heat to low, then return chicken to saucepot. Simmer covered 20 minutes or until chicken is thoroughly cooked. Stir in basil. Sprinkle, if desired, with Parmesan cheese and serve with hot cooked rigatoni and garlic bread.

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