|Easy Chicken Cacciatore|
Traditionally chicken cacciatore is made with bone-in chicken pieces. I prefer chicken cooked on the bone because I think it is more flavorful than boneless chicken, but there are members of my family who disagree. I make this chicken cacciatore with boneless chicken when I don't feel like listening to complaints about the bones.
This is really a great recipe to add to your menu rotation. It is easily made in one pan. It can be made in advance, refrigerated and reheated, or frozen for later in the month. This recipe will serve six, but you can easily make adjustments for fewer or more mouths to feed. Feel free to use bone-in chicken pieces instead of boneless chicken breasts if you prefer.
Let's make it, shall we?
Easy Chicken Cacciatore
|The Chicken Cacciatore Ingredients|
- 3 whole chicken breasts, (about 12 ounces each), boned, skinned, and cut in half
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces white button mushrooms, sliced
- 1 medium onion, peeled and sliced lengthwise
- 2 ribs celery, sliced
- 2 small carrots, peeled and sliced diagonally
- 1 large clove garlic, minced
- 1/4 cup dry white wine, I used Pinot Grigio
- 1 large can diced tomatoes
- 1/2 red bell pepper, sliced lengthwise 1/4 inch thick
- 1 1/2 teaspoons finely chopped fresh rosemary
- 2 teaspoons chopped fresh parsley
- 1/4 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- Grated Parmesan or Romano cheese, optional
Heat olive oil in a skillet over medium high heat. Sprinkle chicken breasts with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook in skillet until browned on both sides, about 6 minutes. Transfer to a plate.
|Brown the Chicken|
Add mushrooms to the skillet. Let them cook in the pan for 2-3 minutes before stirring to get a nice brown color. Stir and continue cooking until browned, about 5 minutes; set aside. Reduce heat to low.
|Brown the Mushrooms|
Add 1 tablespoon of oil to the pan. Add onions, celery, carrots, and garlic; cover, and cook, stirring, until onions are translucent, 7 to 8 minutes. Add the wine to the pan, and raise heat to cook until wine is almost evaporated, about 30 seconds.
Add the diced tomatoes, red pepper, rosemary, parsley, chicken stock, and remaining salt and pepper; stir to combine. Add chicken and mushrooms; bring to a boil. Reduce heat to medium low, cover, and simmer chicken until tender, about 30 minutes.
|Cook the Vegetables|
|Easy Chicken Cacciatore|
|Last Minute Spinach Addition|
You can get the printable Easy Chicken Cacciatore recipe by clicking the link.