Chicken Cacciatore

Chicken CacciatoreAutumn is setting in and that means it’s time for comfort food and warm meals around the table with friends. My Chicken Cacciatore is great for such a meal. It’s simple and yet delicious and you can easily pull this together on a weeknight, too. The rustic flavors of this dish paired with a good wine will make for an elegant dinner party.

Chicken Cacciatore is a rustic chicken and vegetable stew and there must be thousands of versions. Try this with the flavors of tomatoes, garlic, mushrooms and herbs all simmering together to create some culinary magic. Give my version a try — it will become one of your go-to fall classics.

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Chicken Cacciatore
Serves 4
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  1. 2 large boneless chicken breasts, skin on (with salad and rice 2 breasts can easily serve 4)
  2. ½ red onion
  3. 2 ½ cups mixed mushrooms, chopped (I used Chanterelles, Shiitakes, and Cremini mushrooms)
  4. 2 tablespoons olive oil
  5. 1 yellow bell pepper, cut into thin slices
  6. 1 tomato diced
  7. 1 cup Simple Roasted Tomato Sauce*
  8. ½ cup white wine. I use a good buttery Chardonnay.
  9. 4 cloves garlic, minced
  10. 2 tablespoons capers
  11. ¼ cup chopped almond stuffed green olives
  12. 1 teaspoon Herbs de Provence
  13. 2 teaspoons dried oregano
  14. salt and pepper
  15. fresh basil
  1. Preheat the oven to 350 degrees.
  2. Season the chicken with salt and pepper and slice each breast in half, so you have 4 pieces. Heat 2 tablespoons olive oil in a heavy bottom pan over medium high heat and add the chicken, skin side down. Cook until you have a golden crusty top and flip chicken over and sear until you have color on that side as well. Remove and place in a baking pan and place in the oven to cook through. The amount of time to cook through will depend on the thickness of your chicken. I found that mine was cooked perfectly in the time it took to finish the sauce.
  3. Add the mushrooms to the pan with the chicken fat and olive oil. Toss mushrooms around and cook until they start to release their liquids. Add in the onion and bell pepper. Toss everything together and cook until the onion is tender, about 5 minutes.
  4. Add the chopped tomato, garlic, white wine, sauce, capers, olives and seasonings. Bring to a boil, lower heat to medium and let cook until the sauce thickens.
  5. Chicken should be cooked thro ugh by this point; return it to the pan and allow it to soak up some of the sauce and cook for another 5 minutes. Toss in torn fresh basil leaves.
  6. Serve with white rice, pasta, quinoa or even mashed potatoes!
  1. *You can make my simple Roasted Tomato Sauce or use your favorite store bought
Shaun Myrick

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