The Italian word cacciatore translates to “hunter’s style.” This dish has many variations and its origins have been traced to central Italy. A country style dish of browned chicken pieces simmered in a pot with onions, peppers, tomatoes, and mushrooms along with spices and red wine.
- chicken pieces 4 - 6 pieces
- 1/2 cup wine (red or white)
- 1/4 cup chicken broth
- 1 medium bell pepper- medium chop
- 1 medium onion - medium chop
- 2-3 cloves garlic - chopped
- 28 oz. diced tomatoes and the juice
- 1/2 10 oz. package mushrooms - sliced
- 1 tsp. granulated garlic
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1/8 tsp. crushed red pepper flakes
- olive oil
- salt to taste
- black pepper to taste
- Wash your chicken pieces under cold water and dry with paper towels. Season all sides of the chicken with salt and pepper.
- Heat a deep skillet that comes with a lid or a dutch oven over medium high heat. Add in enough olive oil to coat the bottom of the pan. Adjusting the heat as necessary, brown the chicken skin side down for 4 minutes, then flip over and brown the other side for about 2 minutes. Remove to a waiting plate or platter.
- Turn the heat down to medium low and add in the onion and chopped garlic. Saute for 2-3 minutes until the onions soften a bit.
- Next toss in the mushrooms and peppers and saute for about 5 minutes.
- Turn the heat back up to medium and de glaze the pan with the wine and cook down until reduced by half. Takes about 5 minutes or so.
- Next add in the chicken broth along with the diced tomatoes and the dried spices. Stir.
- Then add the chicken back to the pan bring up to a bubble, cover and cook over a very low simmer cook for about 45 minutes to allow all of the flavors to develop and cook the chicken breasts to an internal temperature of 165°.
- Take the lid off and cook another 10-15 minutes to allow that concentration of flavors.
Serve over your favorite pasta or with bread and perhaps a side salad.