Today is Chicken Cacciatore Day and what a perfect day it is for this warm flavorful fall dish! Chicken Cacciatore is super easy and a healthy dinner to make. You use just one pot for the Cacciatore and one for the pasta! It is best to give yourself a little time for the dish to cook and is even best made ahead of time to allow for the flavors to develop.
Ingredients:
- 1 lb of boneless skinless chicken breast
- 1 lb of boneless skinless chicken thighs
- 1 green pepper sliced
- 1 red pepper sliced
- 1 red onion sliced
- 2 stalks of celery sliced
- 4 cloves of garlic smashed
- 1 package of mushroom sliced
- 1 cup of dry red wine
- 1 can of San Marzano Crushed or Diced Tomatoes
- 1 bay leaf
- 1 sprig of thyme
- 1 spring of rosemary
- salt & fresh cracked pepper to taste
In a large pot or dutch oven over medium/ high heat add the olive oil to pot. Warm up the 1/2 the oil for a minute or just until it begins to swirl and loosen up. Using a pair of tongs and being careful of the oil splatter add the chicken thighs first, layering them evenly on the bottom of the pot. Next add the chicken breast. Let each cook just until they are browned before flipping to the other side (about 5 minutes.) Once both sides are brown remove the chicken from the pot and set aside on a plate. Add the last of the oil, the garlic and the vegetables. sauté the mixture for 8 to 10 minute or until the onion starts to become clear. Add the cup of wine, scrape the bottom of the pan to remove and bits that may have become stuck. Next add back in the chicken and top off with the can of tomatoes and fresh herbs. Bring the contents of the pot to a low simmer and cook for 1 1/4 to 1 1/2 hours. Add water if needed. Taste before serving to measure the amount of salt and pepper to be added.
Serve over pasta (egg noodles, tagliatelle, linguini or cavatelli) or over homemade creamy polenta.
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