Chicken Cacciatore

Main Dish

Check out our new seasonings here



  • Ten (10) chicken legs
  • Two (2) tbsp. olive oil
  • One (1) white onion, chopped
  • One (1) bell pepper
  • Ten (10) portabella mushrooms
  • Four (4) garlic cloves, sliced thinly
  • 3/4 cup white wine
  • One (1) 28oz fire roasted tomatoes with juice
  • 3/4 cup low sodium chicken broth
  • One(1) tbsp. Coy Zesty Garlic and Herb seasoning 
  • Salt and pepper, to taste
  • Three (3) tbsp. capers
  • Fifteen (15) green olives
  • Two (2) sprigs of rosemary
  • Two (2) sprigs of thyme
  • Parsley, chopped


  • Season both sides of the chicken legs with salt and pepper.
  • Using a large pot, warm olive oil on medium high (we used a cast iron skillet)
  • Brown chicken legs on both sides and set aside.
  • In the same pot, saute onions. Add bell peppers, mushrooms and garlic.
  • Pour in wine, one can of tomatoes with juice and chicken broth.
  • Add Coy Zesty Garlic and Herb seasoning (see below) along with salt and pepper, to taste.
  • Add capers and green olives
  • Bundle rosemary and tyme together and nestle into the mixture.
  • Pllace chicken back in pot and simmer until it reaches an internal temp of 175 degrees.
  • Garnish with parsley
Get your Coy Zesty Garlic and Herb here


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