Chicken Cacciatore

October 19, 2009

This is another dish that probably has as many variations as it does cooks who prepare it. I’m not a big fan of heavy red sauces so I made a pretty light version of the classic chicken and vegetable stew.  It went VERY well over a mound of garlic mashed potatoes.

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  • Chicken Parts.  I used breasts and thighs.
  • Yellow or White Onion
  • Garlic, 5 or 6 Cloves
  • Carrots, 4 or 5
  • Red and Green Peppers, 2 or 3
  • Tomatoes, 3 or 4
  • Tomato Paste, a tablespoon or two
  • Oregano, fresh or dry
  • Rosemary, fresh or dry
  • Crushed Red Pepper
  • Red Wine, about a cup
  • Chicken Broth, a cup or two
  • Olive Oil
  • Salt/Pepper

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Season the chicken with salt and pepper.  Heat a bit of olive oil over medium to medium-high heat and brown the chicken.

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Peel and slice the carrots.  Chop the onion into rings and mince the garlic.

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Slice the peppers into thin strips.

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Quarter the tomatoes.

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Snip the herbs.  Use a tablespoon or two of each if using fresh, about half that if using dry.

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Remove the chicken from the pan and add the onion, garlic and carrot.  Cook, stirring occasionally, until the onions starts to brown.

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Stir in the tomato paste and cook another minute or two.

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Add the wine and deglaze the pan.

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Stir in the peppers, herbs and crushed red pepper.

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Return the chicken to the pan and add the broth.  Simmer over low heat until the chicken is done and the broth thickens a bit, about 30 minutes.

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Remove the chicken. If the sauce needs to thicken a bit more, turn up the heat and cook for a few more minutes, stirring frequently.  Pour it over the chicken.

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We had it with garlic mashed potatoes.   Enjoy!

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{ 3 comments… read them below or add one }

1 chocolate shavings January 5, 2010 at 9:15 pm

I like your take on chicken cacciatore – it’s such a perfectly comforting winter dish!

Reply

2 Inez January 6, 2010 at 9:16 am

I’ll have to make that this weekend. The pics are absolutely gorgeous!!

Reply

3 Omgsohungry January 6, 2010 at 1:05 pm

If I wasn’t so poor this week I would totally make this tonight. I will save this for the weekend though.

Thanks for the recipe!

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