Chicken cacciatore is a thick, stew-like, classic Italian poultry recipe. Chicken cacciatore is traditionally made with a whole chicken, which is cut into pieces, before being cooked. A easier to prepare version of chicken cacciatore can be created using thinly sliced, boneless, skinless chicken breast.
Serve chicken cacciatore along with pasta, or rice, a green salad, and lots of crusty Italian bread to sop up the wonderful tomato sauce. This recipe makes 4 servings of chicken cacciatore. Leftover chicken cacciatore can be stored in the refrigerator for a day or two.
Ingredients for Chicken Cacciatore Recipe
- 1/3 cup olive oil
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/4 pounds thinly slice, boneless, skinless chicken breast
- 1 onion - cut in half and sliced
- 3 cloves garlic - minced
- 1 bell pepper - chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 2/3 cup white wine
- 1/2 cup chicken broth
- One 28 ounce can whole tomatoes - drained
- 3 tablespoons capers - drained
- 3 tablespoons fresh parsley - chopped
Directions for Chicken Cacciatore Recipe
- Add the olive oil to a large frying pan, placed over medium heat.
- In a large bowl, whisk together the flour, salt and black pepper.
- Cut the chicken breast into large chunks.
- Dredge the chicken pieces in the seasoned flour mixture.
- Add half of the chicken to the frying pan, and cook until lightly browned on each side.
- Remove the cooked chicken to a paper towel lined plate.
- Add the second half of the floured chicken pieces to the frying pan, adding more oil if necessary.
- Cook until lightly browned on each side, then remove to the plate with the first batch of cooked chicken.
- If necessary, drain any excess oil from the frying pan.
- Add the onion, and cook until it begins to turn translucent.
- Stir in the garlic, bell pepper, oregano, basil and rosemary and cook for another minute or two.
- Stir in the white wine, and cook until the liquid has been reduced in half.
- Stir in the tomatoes, and use the back of a large spoon, or potato masher, to break the tomatoes down into small pieces.
- Stir in the chicken broth, turn the heat to high and bring to a boil.
- Reduce the heat to medium low, stir the cooked chicken into the tomato sauce, and simmer for 5-7 minutes until the chicken is heated through.
- Turn the heat off and stir in the capers and fresh parsley.
- Add additional salt and black pepper, if desired, to taste.
- Serve the chicken cacciatore immediately, on top of pasta, rice or baked potatoes.
Recipe Tips and Suggestions
1. Fresh basil, oregano and rosemary may be used in place of the dried herbs. If using fresh herbs, substitute 1 tablespoon of fresh herb for 1 teaspoon of dried herb. When utilizing fresh herbs, add them at the completion of cooking the chicken cacciatore, along with the fresh parsley.
2. If thin sliced chicken breasts can't be found at the grocery store, take two regular boneless, skinless chicken breasts, and slice them in half lengthwise. Place each piece of chicken between two sheets of plastic wrap, place on a cutting board, and use the smooth side of a meat mallet to pound the chicken flat.
3. If fresh bell pepper can't be found, 1/2 cup of chopped, oven roasted sweet red peppers may be substituted.
Additional Chicken Recipes
Chicken piccata contains a recipe for a classic Italian entree featuring poultry in a citrus sauce which is flavored with lemon and capers. The chicken Francese article includes a recipe for an Italian restaurant quality poultry dish. Coq au vin is a delicious, chicken in wine sauce stew which can be made in a crock pot.
Lynn Smythe - ABOUT THE WRITER Born and raised in Rochester, New York, freelance writer Lynn Smythe obtained her bachelor's degree in Geology from ...
