Traditionally, Chicken Cacciatore is made with a small chicken cut up and as a result, needs a longer cooking in the oven to ensure the meat is well cooked on the bone.
This variation uses boneless, skinless chicken breasts and can be completed in the skillet used to brown the chicken and cook the vegetables…very little cleanup!
Leftovers are good reheated the next day for lunch or dinner.
Quick Chicken Cacciatore
Print recipeIngredients
- 1/4 cup all purpose flour
- 1/2 Tsp salt
- 8 boneless, skinless chicken thighs
- 2 - 3 Tbsp olive oil ((for frying))
- 1 Tbsp butter
- 1 onion (chopped, medium)
- 1 - 2 celery stick (chopped)
- 1 red or green or yellow sweet pepper (chopped)
- 2 Cloves garlic (minced)
- 1 19 oz tin chopped tomatoes
- 1 cup sliced cremini mushrooms (white mushrooms would do)
- 1/3 cup dry white wine
- 1/2 Tsp dried oregano
- 2 Tbsp fresh chopped basil (to use as a garnish on the finished dish)
- 1/2 Tsp salt ( or to taste)
- good grinding of pepper
Directions
| Combine flour and the ½ tsp salt in a clear plastic bag ; add a few pieces of chicken at a time and shake. In a skillet, melt the butter and add the oil, on a high heat. Brown the chicken the chicken on all sides, a few pieces at a time; remove chicken. | |
| In same skillet cook the onions until they are translucent and then add the celery, chopped pepper, mushrooms and garlic till tender but not brown. Return chicken to skillet. | |
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Add the tomatoes,wine, salt, oregano and pepper to the skillet. Cover and simmer for about 20 - 25 minutes. The sauce should thicken nicely. Serve on steamed rice, with fresh basil sprinkled on the top and a nice green salad on the side. | |