Chicken cacciatore is Italian in origin. The recipe is made with crushed tomatoes, onions, and spices such as basil and parsley. Cacciatore means “hunter” in Italian. This dish is rich in spices and commonly served with cooked pasta, rice, or even mashed potatoes. The dish has many different variations. For example, some people use white wine instead of red wine. Some use red bell peppers instead of green bell peppers. In light of this, you can basically use whatever you have on hand. The authentic way of preparing this, is coating the chicken with flour and tomato puree. This is optional, however. In this recipe we simply season the chicken with salt and pepper and use our own homemade stewed tomatoes. If you want a special meal tonight, make this chicken hunter style dish. It is simple to make, elegant, and makes perfect dinner for friends and family.
- 3 medium boneless chicken breasts, cut in halves
- 14 oz (1 1/2 cup) crushed or stewed tomatoes
- 1/3 cup all purpose flour
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1/2 cup button mushrooms chopped
- 1/2 cup red wine
- 1/2 tsp dried oregano
- 1 red bell pepper cubed
- pinch crushed pepper flakes
- salt and pepper to taste
- olive oil
- Servings: 4
- Time: 45 minutes
- Level: Easy
- Cuisine: Italian
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- Cut the chicken breast in half. If they are large, cut them into 3 pieces.
- Add some flour to a bowl and season with salt and pepper. Using a fork, mix until it is well combined.
- Dredge the chicken in the flour mixture until it’s nicely coated on all sides. To speed the process up a little, you can place the chicken in a zip lock bag and shake it well.
- Place some olive oil in a preheated pan. Place the chicken in, and fry it until it’s nicely browned on all sides. Remove it form the pan and set it aside.
- In the same pan add in the onions and garlic. Saute until they are fragrant and the onions are translucent.
- Add in the bell peppers and the mushrooms. Saute them for thee or four minutes until the mushrooms begin to change color.
- Add the chicken back in and pour the red wine over. Bring it to a boil and allow the alcohol to cook off – about 4 – 5 minutes.
- Add in the stewed tomatoes. Season with salt, oregano, crushed pepper flakes, and pepper. Stir until everything is well combined. Simmer it over low heat, stirring occasionally, for 30 minutes.
- Serve it over your favorite pasta with some fresh garlic bread.
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