Instructables

How to make Chicken Cacciatore - easy!

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Chicken Cacciatore might strike some as a difficult dish
that must be authentic to enjoy. Quite the contrary!

Each cook seems to add or subtract to the basic recipe, which typically calls for
chicken, tomatoes, onion, bell pepper, and a few other ingredients.
It is very easy to make, and excellent leftovers for the following day.

Cacciatore ( kăch ' ə-tôr ' ē, -tōr ' ē )

This recipe was found in a 2001 Sonoma-Williams chicken cookbook, and although I found
it to be a good one, I did make alterations, and even wondered if there was a typo with
regard to a call for drained tomatoes. Nowhere in the recipe was the juice called back
into action, but should have been. The following includes my amendments, including
grilled chicken instead of fried, diced instead of parts on the bone.
I don't like bones in my food.
That's just the way it is.
 
 
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Step 1: Gather your ingredients...

Picture of Gather your ingredients...
036.JPG
Please pardon my error, as Marsala found it's way into the image,
when in fact it is not used in this recipe.

For this recipe, you will otherwise need:
  • 4 boneless chicken breasts
  • Salt to taste
  • Pepper to taste
  • 4 Tablespoons extra virgin olive oil (Please don't buy cheap oil - life is too short)
  • 1 yellow onion
  • 1 yellow bell pepper (red or green can be used, but will alter the taste. Not a bad thing, just different)
  • 10 ounces fresh white button mushrooms
  • 1 clove garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes (see step five for a bit of humor on this note)
  • 3/4 to 1 cup wine - Honestly, folks, don't be too particular about the wine. Red or white is fine.
  • (you may substitute chicken broth, or even add broth in addition to the wine. Be creative!)
  • 1 - 28 ounce can diced tomatoes (save the juice!)
  • 1/2 teaspoon dried Porcino mushrooms (Optional, see step #2)
  • Pasta or rice, on which to serve the sauce
Having made this recipe, and devouring every bit of it, I can say without question
that I will definitely make it again, but next time I will use red wine. If heating up
leftovers, I'll add a few sun dried tomatoes for a sweet bite here and there.

While later perusing the web for other variables, I found a version of Chicken Cacciatore
from Giada De Laurentiis, which I very much liked, as it included chicken broth, the juice
of the tomatoes and extra garlic, just as I thought. We agree with Giada. Next time we'll
add 3/4 cup chicken broth and even add three Tablespoons of capers, too!  For those
watching their sodium intake, eliminate the capers. ;-)