With its own unique blend of mushrooms, tomatoes, herbs, spices, and everyone’s favorite meat, chicken, it has become so popular that it can be consistently found on restaurant menus the world around. The good bit is that you do not have to be a professionally trained chief in order to create your own special version of this rock solid chicken cacciatore recipe.
Cooked with mushrooms, tomatoes, and herbs Chicken Cacciatore is a long standing favorite that has found wide spread acceptance the world around.
- 2 Boned and Skinned Chicken Breasts
- 2 Celery Stalks
- 1 Medium-Sized Onion
- 1 Large Garlic Clove
- ½ Yellow Capsicum (bell pepper)
- 115 Grams (4 Ounces) of Small White Button Mushrooms (i.e. champignons)
- 2 Cups of Tomatoes
- ¼ Cup each of Dry White Wine and Low-Sodium Chicken Broth
- 1½ Teaspoons of Rosemary (fresh works best for this recipe)
- 1 Teaspoon each of Salt and Lemon Juice
- ¼ Teaspoon of Ground Black Pepper (freshly ground works best)
- Cooking Spray
Chicken – Cut the chicken into medium sized pieces then sprinkle with ½ teaspoon each of salt and lemon juice along with 1/8 teaspoon of ground black pepper.
Garlic – Mince the garlic clove (a garlic press is ideal for this)
Celery – Slice the celery stalks crosswise into ¼ inch thick pieces
Rosemary – Finely chop the rosemary
Mushrooms – Slice the champignons (small white button mushrooms) into ¼ inch thick pieces
Tomatoes – In a medium sized mixing bowl chop up the tomatoes. Keep all of the tomato juice. If using canned whole tomatoes empty the just the tomatoes into your mixing bowl and chop them up. Now add all of the tomato juice from the can into the bowl. If tomatoes are already diced in the can then simply empty the entire can into your mixing bowl.
Onion – Peel the onion and then slice it lengthwise into ¼ inch thick slices
Yellow Capsicum (Bell Pepper) – Slice the yellow bell pepper (capsicum) lengthwise into ¼ inch thick slices
- Select a nonstick skillet, spray with cooking spray and place over high heat
- Add the already salted and peppered chicken pieces and cook until the chicken is brown on both sides (usually takes about six minutes). Once down transfer the chicken to a plate.
- Now wipe out the skillet and spray with some more cooking spray. Add the mushrooms and cook them until they are nicely browned (approximately 5 minutes). Transfer the mushrooms to a bowl and set aside.
- Reduce the heat to low, wipe out the skillet and then re-spray it with cooking spray. Add the onions, garlic and celery. Cook while stirring until the onions become translucent (about 7½ minutes).
- Add the wine and raise the temperature to high. Continue cooking until the wine is nearly all gone (evaporated). This step will usually take 40 seconds.
- It is now time to add the already prepared tomatoes, yellow bell pepper, rosemary, stock, and the remaining lemon juice, salt and pepper. Stir to combine. Make sure that all ingredients are evenly dispersed throughout the mix.
- Return the chicken and mushrooms to the skillet and while gently stirring bring to a boil. Once boiling reduce heat to medium low, cover the skillet and simmer the dish until the chicken becomes nice and tender (generally takes 40 to 45 minutes)
No doubt about it; this chicken cacciatore should be served immediately once ready. You may wish to serve on a bed of rice with additional vegetables. Stir-fry vegetables go down well when served as a side dish to accompany the chicken cacciatore main dish as do rice, fries and fresh garden salad.