This isn’t a quick recipe, but it is easy enough. Chicken cacciatori is lovely on a winter day when you need something to really stick to your ribs! It was originally a hunter’s stew, and it has a rich, robust flavor. I use some cheats which make this chicken cacciatori flavorful in the Southern tradition. I like to let it simmer for a couple of hours, so make it on a day when you have plenty of time. Let me know how you like it! This is also a very large batch, It serves 8. You can either half the recipe or freeze the leftovers for a day when you don’t have time to cook. And heaven knows when you are homeschooling, there are plenty of those!
Chicken Cacciatori
Ingredients
5 large chicken breasts
5 cloves garlic, chopped
1 onion, chopped
1 green pepper, chopped
10 mushrooms, chopped
one small handful of parsley, chopped fine
2 26.5 oz. cans of Hunts Traditional Spaghetti Sauce
1 15 oz can of diced tomatoes
1 cup of sweet red wine
big squirt of ketchup
First get out your chicken breasts and butterfly them. That means that you cut into them at the thickest part and slice them open. The sliced chicken will resemble a butterfly. This allows the chicken to cook faster and get done in the middle.
When you get all of your chicken cut, then chop your garlic.
Spread half of the garlic over the chicken. Turn the chicken over and put the rest of the garlic on the other side. Then drizzle with olive oil.
While the chicken is marinating in the garlic, chop your other vegetables and put in a nearby bowl until after your chicken is browned.
Heat up a large non-stick skillet and drizzle a few tablespoons of olive oil in the bottom. Lay as many chicken breasts as will fit in the bottom and brown on both sides. Sprinkle the chicken with oregano, basil, salt and pepper.
When these are done, remove them and put them into a large heavy bottomed pot to simmer with the sauce.
After you lift out the chicken, then it is time to saute the vegetables. Notice the little pieces of brown garlic in the bottom of the pan. These make your dish hearty and rich, don’t worry about them! Add some more olive oil, turn the heat up to high and dump in the veggies. Lightly salt and pepper them. Saute the vegetables until soft and onions are getting golden, stirring often.
When the vegetables are soft and golden, dump them on top of the chicken in the pot.
Now dump all of the tomato products, 2 cans of water, and a cup of wine on top of the chicken and vegetables.
Bring up to boil, then turn down to low.
Simmer on low for about 2 hours.
Now make your favorite pasta.
Enjoy your rich robust chicken cacciatori!
Let me know how yours comes out!
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