Read A Recipe: Chicken Cacciatore


I think it’s because I’m missing Christina from over at, Recipe and A Read, and have been thinking about how she shares a great recipe, paired with a recent read. While I don’t have a recent read to share with you, I do have some of my favourite recipes I want to share.

Today’s choice is Chicken Cacciatore. Simply delicious and what’s more, easy to make. And yes, it can all be made in one large skillet or frying pan on the stove top.

INGREDIENTS: for 2 servings

  • 2 chicken breasts or 4 chicken thighs
  • 4 6 oz sliced mushrooms
  • 1 med onion diced
  • 1 sliced red bell pepper
  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 cloves garlic (crushed)
  • 1/2 tsp dried oregano
  • 1/4 tsp rosemary
  • 1/4 tsp red chilli flakes (or, to taste)
  • 1/2 cup red wine
  • 1 can chopped/diced tomatoes
  • 1 cup of chicken stock
  • 1 2 tbsp of flour
  • salt & pepper to taste

METHOD:

  1. Season the chicken pieces, in a bowl, with salt, pepper, and flour.
  2. In a large skillet, heat 1 tbsp of olive oil over a med-high heat, add seasoned chicken and cook for 3 to 4 mins, till lightly browned. Remove and let rest on a plate.
  3. Add another tbsp of olive oil to the pan and add the mushrooms. Cook mushrooms till lightly browned. Remove and set aside with chicken.
  4. Add final tbsp of olive oil to the pan with the onion and red pepper. Cook over a medium heat until they brown, about 5 6 minutes, then add tomato paste and cook for further minute.
  5. Add garlic, rosemary, oregano, and red pepper flakes. Mix them into the onion mixture then add the red wine. Then let wine reduce to about half before adding the diced tomatoes and chicken stock. Bring back to a simmer.
  6. Place chicken and mushrooms into the simmering mixture.
  7. Cook on med-high heat for further 10 to 15 minutes or, till chicken is cooked (internal temp: 165F)

Serve with your favourite pasta or rustic bread.

TIPS:

  • Use Cremini mushrooms, where possible, because they add more flavour to the sauce.
  • Cacciatore usually has rosemary in it, but my crew dislike the herb, so I leave it out.
  • I use 1/2 a Knorr chicken stock pot for my stock. But an ordinary stock cube will work too.
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6 Comments

  1. June 24, 2019
    Reply

    Oh, this is lookin’ really yumm!
    I kinda like rosmary, but usually with potato. Don’t think i tried with chicken, but will defo do.

    • Alexandra
      June 24, 2019
      Reply

      I love it with the rosemary in it, but the Other Half doesn’t like the sticks in their food! 😉 I hope you give it a go, Norrie, it really is easy to do, in the one pan.

  2. June 19, 2019
    Reply

    Cremini are they like porcini mushrooms(cèpes)

    • Alexandra
      June 19, 2019
      Reply

      Similar, I think. It’s all about taste, though. I like flavour and Porcini and Cremini both have good strong flavour, unlike button mushrooms, or white mushrooms.

  3. This looks and sounds great! Adding to my grocery list.

    • June 19, 2019
      Reply

      Oh, wonderful, I do hope you enjoy eating it, Jonetta!

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