Chicken Cacciatore

I know I already have a recipe posted for this, but I like this one better. It's spicier, offers more of a flavor kick, and is just downright divine. Chicken Cacciatore, also known as "Hunter's Chicken" is a hearty, soul-warming Italian dish that has a comfort level of 1,000. Eating a plate of this atop spaghetti is the more delicious equivalent of you eating Cup-O-Noodles on the couch wrapped in a blanket. It's a rich tomato based sauce flecked with vegetables and chicken that is super flavorful. You'll want to drink the sauce part as soup, and if you can learn some self control and resist doing this, sopping the sauce up with a good piece of sourdough bread is THE move. I made this as the last meal for my family before I went off to school. It was my sayanora hungree meal and according to them, it killed it.

Chicken Cacciatore

Ingredients

4 boneless skinless chicken breasts
olive oil
3 cloves garlic, chopped finely
red pepper flakes
1 vidalia onion, chopped in rough chunks
1 red pepper, chopped in rough chunks
3 portabello mushroom caps, chopped in rough chunks
2 large carrots, sliced into thin rounds
1 cup dry white wine
balsamic vinegar
1 12 oz. can puréed tomatoes
1/2 cup chicken broth
1/2 cup kalmata olives, pitted
salt
pepper

pasta for serving

Recipe: Clean your chicken. In a large skillet with raised sides, heat some olive oil, enough to cover the bottom of the pan. Once hot, hard the chicken breast. Cook each side on high for about 4 minutes, until lightly brown and seared but not cooked through. Set the chicken aside on a plate. Add the garlic and as much red pepper as you'd like to the oil. Cook for 2 minutes, until the garlic is light brown. First add the onions, let them get a nice sear and they will start to become tender. Next add the red peppers, cook for 2 minutes. Then add the mushrooms and carrots and cook until all is slightly tender, about 4 more minutes. Add the white wine and deglaze the pan. Once the alcohol is added, all of the brown bits will come off the bottom and you want all that flavor. Let wine reduce by half, about 3 minutes. Add a dash of balsamic, the puréed tomatoes, chicken broth, and olives and simmer on high for about 15 minutes.
Meanwhile, cut your not fully cooked chicken into large chunks. After the 15 minutes of simmering, add the chicken into the pot, cover, and cook for 25 minutes on medium high.
Serve over pasta with parmesan cheese.

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xoxo

hungreegirl.