Your Cooking Coach
Show MenuHide Menu

Chicken Cacciatore

July 26, 2016
Spread the love

My first try at chicken cacciatore! Not sure why I didn’t make it before- it was quite easy and super flavorful.. especially with the capers and basil!

  • 2 cups cherry tomatoes
  • 1 large red pepper, cut into 1-inch pieces
  • 1 large yellow onion, cut into 1-inch pieces
  • 16 ounces, Cremini mushrooms, cut in half
  • 4 large garlic cloves wrapped in aluminum foil
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Sherry wine vinegar
  • Salt
  • Pepper

Preheat oven to 400 degrees F.

Line a large cookies sheet with aluminum foil. Place all the vegetables onto the tray accept the garlic. Drizzle oil, vinegar and sprinkle salt and pepper. Mix well with fingers and add the covered garlic cloves. Roast the vegetables for about 40 minutes or till they are golden brown and soft. Take out of the oven and keep aside.

  •  2 pounds chicken cutlets
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • Pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 1 14½ ounces can of fire roasted chopped tomatoes (or crushed tomatoes)
  • 2 cups chicken broth
  • 1 tablespoon capers, drained
  • 1/3 cup fresh basil, sliced thin

Mix the flour, salt and pepper on a flat bowl. Dredge the chicken pieces taking off any excess flour. In the meantime, heat a large saucepan with the oil, butter, rosemary and thyme. Brown the chicken pieces in batches on both sides till golden brown. Take out and keep aside. In the same pan, add the canned tomatoes, chicken broth and capers. Bring to a boil and add the roasted vegetables including the soft garlic. Cook for about 10 minutes on a simmer and add the chicken pieces. Add the chicken pieces and cook till the chicken is cooked through. Check for seasonings and garnish with basil. Serve with pasta or polenta.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *