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Thursday, October 18, 2012

Chicken Cacciatore


Cacciatore in Italian means "hunter".  It is tradionally made in Italy with chicken or rabbit.  Since I'm not about to cook a rabbit, I make mine with chicken!  It is made with onions, bell pepper, garlic, herbs, tomatoes, white wine and chicken stock.  The combination of all these flavors cooked together are phenomenal!  Serve it over rice or noodles.  I served mine over brown rice (good fiber and a heathy choice)!  Try this tonight, your family will love it!





Sprinkle chicken breast with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge each chicken breasts in flour, shake off to remove excess flour. Heat 2 tablespoons of olive oil in a deep skillet or Dutch oven with a lid, on medium-high heat, add chicken breast and brown each side.  When browned remove chicken from skillet and set aside.


Add the remaining 1 tablespoon of olive oil to the pan along with the chopped onion, red bell peppers to the skillet and cook for 5 minutes then add in the minced garlic and cook for another 30 seconds or until fragrant.


Now combine tomatoes, wine, chicken broth, basil, oregano, remaining salt and pepper into the onion/pepper mixture, bring mixture up to a boil.


Place chicken breasts back into the skillet and top with the tomato mixture. Cover skillet and place into a pre-heat 375 degree oven for 1 hour.  



Remove from oven and serve with rice or noodles!


I served mine over brown rice (good fiber and a healthy choice)!!




The Recipe:


Chicken Cacciatore

2 chicken breasts, boneless and skinless
½ cup flour (for dredging)
3 tablespoons olive oil
½ cup sweet onion, chopped
1 cup red bell pepper, chopped
2 cloves garlic, minced
1 (14ounce) can diced tomatoes, low sodium
½ cup white wine
½ cup chicken broth, low sodium
¼ cup fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided

Serves 2

  1. Sprinkle chicken breast with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge each chicken breasts in flour, shake off to remove excess flour.
  2. Heat 2 tablespoons of olive oil in a deep skillet or Dutch oven with a lid, on medium-high heat, add chicken breast and brown each side.  When browned remove chicken from skillet and set aside.
  3. Add the remaining 1 tablespoon of olive oil to the pan along with the chopped onion, red bell peppers to the skillet and cook for 5 minutes then add in the minced garlic and cook for another 30 seconds or until fragrant.
  4. Now combine tomatoes, wine, chicken broth, basil, oregano, remaining salt and pepper into the onion/pepper mixture, bring mixture up to a boil.
  5. Place chicken breasts back into the skillet and top with the tomato mixture. Cover skillet and place into a pre-heat 375 degree oven for 1 hour.  Remove from oven and serve with rice or noodles.


Happy Eating!



1 comment:

Anonymous said...

Thanks for this recipe. I'm going to give it a try tonight in dublin, Ireland.

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