I love Italian food. Growing up I imagined myself rich and living in Italy by the beaches and always, ALWAYS surrounded by the most amazing food. Who doesn’t dream of that?? Now that I’ve grown up, I have tasted many different dishes from various cultures and although I’ve refined my palate, Italian food will always have a major part of my heart or is it stomach…?
Chicken Cacciatore was a dish created during the Renaissance Period and mainly eaten by the upper class. Cacciatore means “Hunter’s Style” and is considered a stew. It can be served with noodles tossed in olive oil or my favorite rice.
|Serves: 4||Level: Easy||Prep Time: 15 min.||Cook Time: 40 min.|
- 4 bone-in chicken breasts
- 1 TBS House Seasoning
- 3 TBS Olive oil
- 1 lg. red bell pepper
- 1 lg. zucchini
- 1 lg. yellow bell pepper
- 1 onion (chopped)
- 1 pkg mushrooms (sliced)
- 3-4 garlic cloves (minced)
- 1 C white wine (preferably a buttery chardonnay)
- 1 14.5 oz can of fire roasted diced tomatoes
- ¾ C chicken broth
- 3 TBS capers (drained)
- 1 ½ tsp Italian seasoning
- ½ C fresh basil (coarsely chopped)
- Chop all the peppers and onions. Cut the zucchini in half moon shapes, slice up the mushrooms and mince the garlic, then set them all aside in a large bowl.
- In a 5-QT heavy sauté pan, heat the oil on a medium-high heat. Season with the house seasoning and add the chicken pieces to the pan and just brown each side (≈ 5 min.). If all the chicken doesn’t fit, do it in two batches. Set the chicken aside when done
- Add the vegetables & garlic to pan. Season with a little house seasoning & sauté over medium heat.
- Add wine and simmer until reduced by half. Add tomatoes with juices, capers, Italian seasoning & broth.
- Return the chicken to the mixture & turn over to coat the chicken. Bring the sauce to a simmer.
- Continue simmering on medium –low heat until chicken is cooked (≈ 30 min.).
- Use tongs to serve chicken and spoon sauce over it, then garnish with fresh basil.
This dish will pair well with a Chianti Classico or any Sangiovese based wine.
I was one of the fortunate kids that had a mother that made me breakfast and dinner every night, so my tastes have always been closely tied with home style and/or authentic cooking. When I first decided to try this recipe, I poured over many different recipes and decided that Guida de Laurentis was going to be close as I was going get. I loved watching her show, Everyday Italian and I’m glad to have tried this recipe, I made a few modifications and additions (as I always do).