Chicken Cacciatore

Since I made fresh roasted tomato and vegetable sauce, Roasted Tomato & Vegetable Sauce I had to come up with some delicious way to use it. And of course I did too. I made some chicken cacciatore, using some of my Costco rotisserie chicken. I also got to use up some more of my delicious tomatoes.

Chicken Cacciatore, or “Hunter’s Chicken” originated in 14th century Italy, combining wild game such as rabbit or chicken, with whatever vegetables were on hand; tomatoes, onions, red wine and vinegar. Originally, the main ingredient was rabbit, not chicken, but today, chicken is used. The word cacciatore means hunter. Now, chicken cacciatore has evolved into many different versions around the world. Many parts of Italy lay claim to this delicious chicken and vegetable dish, but most people think it originated in Tuscany, though many argue that it originally came from Milan. Who really knows? All I know is that it is delicious and that’s all that really matters. 🙂

Chicken Cacciatore

As with any dish that has been around for centuries, there are many different versions. This is just one.

2 lbs chicken, either breasts or parts – I used cooked chicken this time

1/2 each red bell pepper, yellow and/or green bell pepper, cut into medium chunks

1 TBSP garlic

1/2 zucchini, sliced

1/2 yellow crookneck, sliced

4-5 tomatoes, diced

1-1 1/2 cups sliced mushrooms

1/2 onion, diced

1 TBSP each fresh oregano, thyme, basil, marjoram or Italian herbs of your choice or 1 tsp each of dried

2 cups tomato sauce

1 cup red wine

olive oil

salt & pepper to taste

lemon juice or lemon olive oil, optional

If you are using cooked chicken, there is no need to cook the chicken again. If not, season the chicken with salt & pepper, get a large skillet or pot very hot, then add olive oil and butter and brown the chicken on all sides.

Cut all the vegetables, separating the heartier vegetables from the softer, more fragile vegetables. Cook the heartier ones in olive oil for about 5-7 minutes, stirring frequently. You want a little crispness left to them, since they will continue to cook with each additional layer. If using fresh herbs, add with the tomatoes later.

If you are cooking the chicken, once it is browned, add the vegetables and sauce to the chicken.

When the vegetables are ready, add the red wine and the tomato sauce and incorporate thoroughly.

Add the tomatoes and herbs, and cooked chicken. Bring to a boil, then reduce the heat to a simmer and continue to cook for an additional 10-15 minutes, stirring frequently. Top with either 1-2 TBSP lemon juice and/or lemon olive oil at the very end, right before serving. The lemon will enhance the tomato flavors.

I like to serve it over pasta. This is a hearty, robust sauce, so a heavier pasta, like fettuccine is best. Serve with a robust red wine, preferably the same wine you used for the sauce. I also served it with some potato focaccia I made.

!Mangia! You’re going to love this. I promise.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.