This Italian chicken cacciatore recipe is a classic for so many reasons. Flavorful, rich, and hearty, it's loaded with fresh produce for one delicious made from scratch stew. A quick and healthy weeknight dinner.
Season chicken with salt and freshly ground black pepper. Brown pieces in 2 tablespoons olive oil until golden. (The cooking time depends on the thickness of the chicken breasts. It took me about 10 minutes. I think next time, I am going to cut the chicken breasts into smaller pieces. It will be much easier to serve and will cook faster.) Transfer the almost cooked chicken to a plate and set aside.
Add bacon to the same skillet and render until crispy. Transfer to a plate.
Add remaining olive oil to the same skillet. Add chopped onion, peppers, mushrooms; sauté until onion is tender.
Stir in chopped tomato, tomato sauce, white wine, garlic, thyme, oregano, salt, pepper, and chopped basil. Bring to a boil and cook over medium heat until liquid has evaporated & sauce has thickened.
Add chicken pieces and bacon back to the sauce. Cook for another 5 minutes until chicken is tender and cooked through. Sprinkle some chopped basil and serve with cooked rice, quinoa or over mashed potatoes.
NOTES
Take care not to over cook the chicken or it can become tough. It shouldn't be fully cooked through when you first cook it.
Check that the chicken is fully cooked through by using an instant-read thermometer. It should register at 165F when fully cooked.
Use the largest skillet you have to make this easy chicken cacciatore recipe. It is easily halved or doubled.
NUTRITION
Nutrition Facts
Chicken Cacciatore
Amount Per Serving (352 g)
Calories 460Calories from Fat 213
% Daily Value*
Fat 23.7g36%
Saturated Fat 5.6g28%
Polyunsaturated Fat 18.1g
Cholesterol 134mg45%
Sodium 814mg34%
Carbohydrates 10.7g4%
Fiber 2.9g12%
Sugar 5.7g6%
Protein 46.6g93%
* Percent Daily Values are based on a 2000 calorie diet.