Chicken Cacciatore

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Chicken Cacciatore is a classic Italian dish, but who knew it was so easy to make a home? With a little prep, this dish is incredibly hands off, and makes enough to feed a large family. With the only limiting factor being how much chicken you use, this recipe easily makes 6-7 adult sized servings. I decided to make this dish fresh because everything is in season where I am right now, and anything I didn’t grow, I could get at my local farmer’s market. Though this dish is typically made with chicken thighs, I usually only have white chicken meat, so I decided to butterfly and fry a large chicken breast instead. The chicken breast I used was about 1 pound on it’s own, and easily formed a nice brown crust after 5 minutes. This is a healthy and delicious meal I highly recommend you try!

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What You Will Need

• 1 Green Pepper, Cored and Sliced
• 1 Medium Onion, Diced
• 3 Large Diced Tomatoes with Juice (14 Oz)
• 1 Cup (8 Oz) Tomato Sauce
• 1 Can (4 oz) Sliced Mushrooms, Strained
• 1 Chicken Breast, Butterflied or 3-4 Chicken Thighs
• 1/4 Cup Oil
• 2 tsp Garlic Powder
• 1 Tbsp Dried Oregano
• 1 Tbsp Dried Basil

Directions

1. In a large dutch oven, add peppers, onion, tomatoes, mushrooms, and tomato sauce. Heat over medium heat and cover.
2. In a large frying pan, heat over medium heat. Add oil and chicken. Turn down heat if necessary, and cook on face for about 5 minutes undisturbed until a brown crust forms. Flip and repeat browning on second side.
3. Transfer chicken to dutch oven. Cover with sauce and veggies. Bring to a boil. Reduce heat to low, then simmer covered for 40-50 minutes, or until internal temperature of 165 F is reached. Serve over pasta.