1 Video | Photo: Chicken Cacciatore Recipe
Ingredients
- 4 skinless chicken breast halves on the bone, about 2 pounds
- Salt and freshly ground black pepper
- 2 teaspoons olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 pound white mushrooms, thinly sliced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
- 1/2 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes or more to taste
Directions
Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.
Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.
Serves: 4
Calories: 302
Total Fat: 5 grams
Saturated Fat: 1 gram
Protein: 45 grams
Total carbohydrates: 12 grams
Sugar: 6 grams
Fiber: 3 grams
Cholesterol: 105 milligrams
Sodium: 418 milligrams
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By kjbradshaw
on May 14, 2012
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This was a delicious recipe, though as others have commented, it was very runny. It took 3x the amount of time for the sauce to reduce, but it was much better the next day. Next time, I'll make it a day ahead so that the sauce thickens and flavors are better.
By Mackerel Snapper
corona, CA
on May 08, 2012
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The first day after I made it, I thought it wasn't that great! Runny broth with chicken and tomatoes. I doubled the recipe since the bone-in chicken were large and I used 5. The next day, it made a big difference. The sauce was a little thicker and the flavors married. I added a can of drained white beans and it tasted great. I would make this again only I would use chicken stock and chicken tenders instead for short cut.
By t_selph
pueblo west, co
on May 07, 2012
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This was fantastic!! I used red and green peppers and a little extra dry wine for more juice. I also used boneless skinless chicken breasts and cut each into big chunks before cooking. Served over multi grain angel hair pasta...amazing!!
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