Cacciatore means hunter, or hunter style in Italian. This recipe varies from providence to providence and from region to region. Some with no mushrooms or capers, and so on… Here is my version. I hope you give it a go!!
Ingredients
- Chicken
- 1 pound chicken breast boneless and skinless
- 2 tablespoons extra virgin olive oil
- 1/2 cup all purpose flour
- To taste salt
- To taste ground black pepper
- Sauce
- 1/2 cup black ripened olives chopped
- 1 medium onion chopped
- 8 ounces sliced mushrooms
- 1 cup chopped mixed sweet peppers
- 1 large carrot chopped
- 1/4 cup white wine
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 15 ounces diced tomatoes
- Spices
- 1 leaf bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 tablespoons minced garlic
- 2 tablespoons parsley flakes
- To taste salt
- To taste ground black pepper
- 2 tablespoons capers
Steps
I cut my chicken breast in half lengthwise to cook better and to make more portions. Season the chicken. Heat the oil dredge the chicken in the flour. Fry the chicken 5 minutes per side.
I found these peppers they are mild and savory. Slice the mushrooms, smell them beforehand if they smell like fish throw them out.
Gather the spices. I sliced the olives into quarters.
Dice the onions, peppers, and carrots.
Take the chicken out and set aside.
Add the mushrooms, peppers, capers, onion, carrots, and garlic. Sauté for 7 minutes stirring often.
When the onions are translucent, add the tomatoes, wine, and spices. Stir and simmer 3 minutes then add the wine to deglaze the pan. Scrape the bottom to get the bits off the bottom.
Add the crushed tomatoes tomato paste. Simmer 10 minutes. Add the chicken back in coating all the chicken.
Simmer for 30-35 minutes, till chicken is done. Serve I hope you enjoy! I served with spaghetti pasta.
Source: Read Full Article
