Chicken Cacciatore

 

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Chicken Cacciatore

Chicken Cacciatore is a great Italian classic recipe and deserves a bright, fruity Italian red wine like Sangiovese. What a combination!Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 4 persons

Ingredients

  • 4 boneless/skinless chicken breast
  • 1 onion, small cut into large pieces
  • 1 green bell pepper chopped
  • 1 cup mushrooms cleaned and sliced
  • 3 tablespoons olive oil divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon granulated garlic powder
  • 1 teaspoon turkish oregano
  • 2 teaspoons basil
  • 1/4 teaspoon fennel seed crushed
  • 1 tablespoon water
  • 1 can diced tomatoes, 14-oz.
  • 1 can tomato sauce, 8-oz.

Instructions

  • Preheat the oven to 375 degrees.  Wash chicken and pat dry.
    Heat a large skillet over medium-high heat.  Add 1 tablespoon of the olive oil. When hot, add chicken breasts.  Cook 2-3 minutes per side until nicely browned. Remove to a plate and reserve.
  • Keeping the pan good and hot, add the remaining 1-2 tablespoons oil as needed, quickly saute the  onion, bell pepper, and mushrooms, cooking only till partially cooked.
  • In a large bowl, mix together the spices; salt, pepper, garlic powder, oregano, basil, fennel seed water and diced tomatoes and tomato sauce. Pour half of the tomato mixture into a 9 x 13 glass roasting pan.
  • Add the vegetables to the pan. Place the reserved chicken over the vegetables. Pour the remaining tomato mixture over the top of the chicken.
  • Cover the pan and bake until the vegetables are tender and the chicken is cooked through, about 30-40 minutes.

 

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