Recipe: Easy 30-Minute Chicken Cacciatore
If you’ve ever set foot inside an Italian-American restaurant, you likely know chicken cacciatore. For me, the dish instantly reminds me of a little restaurant in my hometown that we’d frequent on special occasions. The menu was a long, running list of classics like eggplant Parm and veal Marsala, but no matter what I always went for the chicken cacciatore.
Cacciatore means “hunter” in Italian, so the dish is a rustic, “hunter-style” mix of chicken, earthy mushrooms, sweet bell peppers, tomatoes, and fresh herbs. There’s no one exact recipe — you’ll see slight variations in just about every version — but this one is just like what I remember from growing up. It’s saucy, hearty, and begs to be served over pasta. What’s even better is it comes together in a single skillet on the stovetop in 30 minutes.
An Italian-American Favorite in Just 30 Minutes
This easy dinner is the perfect solution when you’re tired of cooking boneless, skinless chicken breasts the same old way. The meat comes out super moist here since it’s cooked in a saucy mixture of white wine and diced tomatoes, and the whole dish stays interesting thanks to a mix of colorful vegetables you’ll get in every bite.
There are a number of ways to serve chicken cacciatore, depending on your mood. It’s pretty perfect all on its own, with some good bread on the side to dunk in the sauce. If you have a few minutes to spare, though, serving this over pasta will really transport you to your favorite Italian restaurant. Or, if you have more than a few extra minutes, I highly suggest spooning the chicken, vegetables, and sauce over creamy polenta for a meal that’s even more rustic and comforting.
boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thick
- 2 tablespoons
olive oil, divided
medium yellow onion, thinly sliced
- 8 ounces
cremini mushrooms, trimmed and sliced (about 2 1/2 cups)
medium red bell pepper, stemmed, seeded, and thinly sliced
- 3 cloves
- 1 tablespoon
chopped fresh rosemary leaves
- 1/2 teaspoon
kosher salt, plus more for seasoning
- 1/4 teaspoon
freshly ground black pepper, plus more for seasoning
- 1 (14.5-ounce) can
- 1/2 cup
dry white wine
- 2 tablespoons
chopped fresh parsley leaves
Cooked pasta or creamy polenta, for serving (optional)
Thoroughly pat the chicken dry with paper towels. Generously season all over with salt and pepper.
Heat 1 tablespoon of the oil in a 10-inch or larger skillet over medium-high heat shimmering. Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 5 to 7 minutes. Flip the chicken and sear until the other side is well browned, 5 to 7 minutes. Transfer the chicken to a plate; set aside.
Add the remaining 1 tablespoon oil to the skillet. Add the onion, mushrooms, bell pepper, garlic, and rosemary, and cook, scraping up the browned bits at the bottom of the pan, until softened and tender, 6 to 8 minutes. Stir in the tomatoes and their juices, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Return the chicken to the pan and simmer uncovered until the sauce has reduced slightly and the chicken is cooked through, 2 to 3 minutes. Sprinkle with the parsley before serving over pasta or polenta if desired.
Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
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