easy chicken cacciatore
I love the flavors of Chicken Cacciatore, but don't like the bones. Using skinless, boneless breasts cuts down on the calories, as well, even though one does lose some of that intense chicken flavor. Fun facts: "Hunter's chicken" in Italian does not imply there are wild chickens being hunted in Italy!! Rabbit is also cooked in this style! Although Italian is no longer the official language of Malta, this is still a common, local dish on the island!
prep time
10 Min
cook time
40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 20 ounces chicken breasts, boneless and skinless, cut into large chunks
- 2-4 teaspoons italian seasoning, divided
- - salt and pepper
- 2 tablespoons olive oil, divided
- 2 cloves garlic, chopped
- 1/2 cup red pepper, chopped
- 1/2 cup onion, chopped
- 8 ounces mushrooms, sliced
- 15 ounces crushed tomatoes
- 1/4 cup red wine
- 1/2 cup chicken stock
- 1/4 cup 1/2 and 1/2 (or heavy cream or whole milk)
- 1/2 cup fresh basil, chopped
How To Make easy chicken cacciatore
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Step 1Season the chicken with 1 tsp. Italian seasoning, salt and pepper. In a large skillet add 1 tablespoon olive oil and heat to medium high. Cook the chicken about 3 minutes on each side or until browned. Set the chicken aside.
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Step 2Add one tablespoon olive oil to the skillet and add the garlic, bell pepper, and onions. Sauté until almost tender. Add mushrooms, sauté another minute.
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Step 3Add the crushed tomatoes, wine, chicken stock, 1/2 and 1/2, about 2 tsp. Italian seasoning, and salt and pepper to taste. Let simmer until starting to thicken.
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Step 4Add the chicken back to the skillet and simmer on low heat until chicken is done, about 15 minutes. Serve over hot pasta and garnish with fresh chopped basil and parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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