Chicken Cacciatore

Ellie Krieger

2005, Ellie Krieger, All Rights Reserved

Show: Healthy Appetite with Ellie Krieger Episode: The Big Freeze

Picture of Chicken Cacciatore Recipe 1 Video | Photo: Chicken Cacciatore Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 164 Reviews
Total Time:
40 min
Prep
5 min
Cook
35 min
Yield:
4 servings
Level:
Easy
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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

Print Recipe

Wine Suggestion for This Recipe

Sangiovese

Sangiovese

Bright, fruity Italian red wine

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Newest Ratings and Reviews

Read all 164 reviews

  • on February 07, 2012

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    I made this for dinner tonight & it came out pretty good. The only changes I made was that I used 1/2 a green bell pepper (because thats all I had, I only used approx. 5oz of mushrooms, & I only made 2 chicken breasts for me & my husband. There were a lot of veges left over, but I plan on putting them with pasta tomorrow night as a side dish.

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  • on February 02, 2012

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    The flavors were great and the recipe was easy to prepare as it required nothing that isn't normally in the pantry. My chicken came out a little dry probably because I French cut the thickest part of the breasts. I actually, for recipies like this, slow carmelize my onions ahead of time. I really love bites of carmelized onion more than not.

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  • on January 29, 2012

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    This recipe was easy and tasted fantastic. My family said it was the best meal I ever made. I used chicken stock instead of the white wine.

    people found this review Helpful.
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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories:
293
 
Total Fat:
5 grams
 
Saturated Fat:
1 gram
 
Protein:
45 grams
 
Carbohydrates:
11 grams
 
Fiber:
3 grams
 

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