Cacciatore Chicken Delicious and Comforting
Cacciatore Chicken Delicious and Comforting
Enjoy a lean version of your favorite “hunter-style” chicken in this Chicken Cacciatore with Mushrooms, Onions, and Red Bell Peppers.
I’m back! Melanie is at Garnish & Glaze again. Today I have another great chicken recipe for you that is perfect for dinner – delicious Chicken Cascia Torre!
great taste and texture
Guys, this recipe is a bit of a challenge for me to be honest. The first time I tried to make chicken cacciatore, I followed the recipe and made a T! I used skin-on chicken thighs. Now, I usually never cook with the skin on…I was reminded why.
The texture of the skin is something I can’t handle…I don’t want to eat calories from things I don’t like. So for this version of Chicken Cacciatore, I used a good boneless skinless chicken breast. Great flavor, texture, and leanness!
This recipe is very similar to my Napa Valley Chicken recipe. The only difference is that it has less sugar and added mushrooms, onions, red bell peppers. Both are delicious!
How to make chicken cacciatore
I used dried herbs because that’s what I always have, but you can definitely use fresh, especially if you grow your own. One day I will have a wall in my kitchen with little jars of herbs growing on it, waiting to spice up my dishes. Now all I need is the perfect wall (and kitchen) and time to make it.
To make this dish, heat oil in a large oven-safe skillet over medium-high heat. Sprinkle the chicken with salt and pepper on both sides, then sprinkle with flour. Fry chicken for 2-3 minutes per side until golden brown. Put on a plate.
Add mushrooms to skillet and cook 5-8 minutes until browned. Then, add the onion, bell pepper and cook for another 5 minutes or until they start to soften. Add the garlic and cook for another minute.
Pour in the wine and bring to a simmer. Add broth, chopped tomatoes, diced tomatoes and all spices. Bring to a simmer, add the chicken, scoop a little sauce over the top, and place the pan in the oven. Cook for 35-45 minutes, until the internal temperature of the chicken reaches 165 degrees.
Sprinkle with chopped parsley and serve with pasta or rice.
in the slow cooker
The easiest way to do this is to pour all the ingredients into the slow cooker. If you have extra time, I recommend searing them as the recipe says before adding them to the saucepan. This adds a nice texture to the dish. Cook on low for 6-8 hours or on high for 3-4 hours.
in the instant pot
Using the Instant Pot will drastically reduce cooking time and still make delicious fully cooked meals.
- Place the Instant Pot on the “Saute” and follow the recipe instructions to use the instant Pot as a wok.
- Once all the ingredients are cooked and add to the pot with the lid. Select Meat and Stews. Set for 10 minutes. Once the pressure builds up, the 10 minutes will begin.
- Relieve pressure according to manufacturer’s instructions. Carefully remove the lid to allow the steam to escape from you. The internal temperature of the chicken should be 165 degrees Fahrenheit.
Storage, Freezing and Reheating
How do I reheat chicken cacciatore?
- Microwave: Put leftovers in a microwave-safe container. Cover with a damp paper towel. Heat for 1 minute, then every 20 seconds, until hot.
- Oven: Preheat oven to 325 degrees Fahrenheit. Transfer leftovers to an oven-safe roasting pan. Cover with foil and bake for 10-20 minutes, depending on the amount of leftovers.
- Stove Top: Place leftovers in a saucepan with a lid on. Cook over medium heat until hot. Stir every now and then.
How to store leftover chicken cacciatore? Store leftovers in an airtight container in the refrigerator for 3-4 days.
Can I freeze chicken cacciatore? Yes! However, be aware that skipping the stir-fry step and freezing some of these ingredients may alter the texture of the finished dish.
Having said that, combine all ingredients in an airtight freezer-safe container. Label with recipe name, baking instructions and package date. Freeze for up to 3 months. Bake: Thaw overnight in the refrigerator. Preheat oven to 350 degrees Fahrenheit and bake for 45 minutes to an hour.
make it work for you
You can eat chicken and veggies on their own or serve them over pasta or rice, or even cauliflower rice. Since this is more of an American Italian dish, I put it on pasta, but as always, the recipe is more of a guideline and you should make it work for you.
If you need fresh herbs instead of dried herbs: Dried herbs are more concentrated and usually have more flavor than fresh herbs. A good rule of thumb is that dried herbs are 3 times more potent, so you need 3 times less dried herbs than fresh herbs. For example, for 1 tablespoon of fresh herbs, you only need 1 teaspoon of dried herbs.
If you find the sauce is too thin for your taste, try adding flour or cornstarch.
- Flour: In a separate bowl add ½ cup sauce (or warm water), then add 1 tablespoon flour. Stir until combined and return to pot.
- Cornstarch: Combine 1 tablespoon cornstarch and 1 tablespoon cold water in a bowl. Mix and add to sauce. Add Comtune until desired thickness is achieved.
What to serve with chicken cacciatore?
For more chicken recipes, check out:
main course
Gourmet American, Italian
Prep time 10 minutes
Cook Time 50 minutes
Total time 1 hour
Serving Size 4
Calories 502 kcal
by Lil’ Luna
- 3 tablespoons oil
- 4 boneless skinless chicken breasts cut in half
- salt and pepper
- 1/3 cup flour
- 8 ounces creamy mushrooms quartered
- 1 small yellow onion sliced
- 1 red bell pepper sliced
- 5 cloves garlic chopped
- 1/2 cup white wine or ginger ale
- 15 ounces crushed tomatoes
- 15 ounces diced tomatoes, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup fresh parsley chopped for garnish
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Preheat oven to 350 degrees Fahrenheit.
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Heat oil in a large oven-safe skillet over medium-high heat.
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Sprinkle the chicken with salt and pepper on both sides, then sprinkle with flour. Fry chicken for 2-3 minutes per side until golden brown. Put on a plate.
-
Add mushrooms to skillet and cook 5-8 minutes until browned. Then, add the onion, bell pepper and cook for another 5 minutes or until they start to soften. Add the garlic and cook for another minute.
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Pour in the wine and bring to a simmer. Add broth, chopped tomatoes, diced tomatoes and all spices. Bring to a simmer, add the chicken, scoop a little sauce over the top, and place the pan in the oven. Cook for 35-45 minutes, until the internal temperature of the chicken reaches 165 degrees.
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Sprinkle with chopped parsley and serve with pasta or rice.