Chicken Cacciatore is a hearty, delicious recipe if you’re into tomatoes and mushrooms. Last week, I made this dish for every single one of my families, and it was so popular, it was requested again the following week. That’s how you know it’s good!
Typing out this recipe is making me crave a serving, and it’s not even 11AM. Sigh. Pro Tip: let the mushrooms, tomatoes, garlic, and bell peppers simmer for as long as possible with the wine. The softer, and longer you allow it to cook, the better!
THE MINIMALIST RECIPE
Chicken Cacciatore
Prep time
Cook time
Total time
Author: Dara Boxer
Recipe type: Poultry
Serves: 4
Ingredients
- 4 boneless, skinless chicken breasts
- kosher salt and freshly ground black pepper to taste
- good quality olive oil
- 1 yellow onion, small diced
- 1 red bell pepper, seeded and small diced
- 1 pint button mushrooms, quartered
- 2 garlic cloves, minced
- 1 (14.5 ounces) can diced tomatoes
- ¼ cup red wine
- handful of fresh basil, julienned
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
- Add onion, bell pepper, and mushrooms to skillet and cook until lightly browned, season with kosher salt to taste. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, and any accumulated juices from chicken.
- Simmer sauce until slightly thickened. Off heat, stir in basil and adjust seasoning to taste. Pour sauce over chicken to serve.