Chicken Breast Cacciatore
Flavourful, saucy, vegetable-rich, Italian-style chicken you could serve with pasta or rice. If six servings are too many for you, freeze the leftover chicken, once cooled, to thaw, reheat and enjoy at another time.
Recipe - Quality Foods
Chicken Breast Cacciatore
Prep Time30 Minutes
0Cook Time70 Minutes
Ingredients
1/3 cup all-purpose flour
6 boneless, skinless chicken breasts
salt and freshly ground black pepper, to taste
3 Tbsp olive oil
1/2 medium onion, diced
1 small to medium green bell pepper, halved, seeded and diced
1 small carrot, halved lengthwise and sliced
1 small celery rib, halved lengthwise and sliced
6 medium mushrooms, sliced
2 large garlic cloves, minced
1 Tbsp tomato paste
1 tsp dried oregano
pinch red pepper flakes
1 (28 oz/796 mL) can whole tomatoes, coarsely chopped (see Note)
1/2 cup red wine (see Options)
1/2 cup chicken stock
12 green olives, each halved
2 Tbsp chopped fresh parsley (optional)
grated Parmesan cheese, to taste
Directions
- Spread flour on a plate. Season chicken with salt and pepper. Now coat each breast in flour. Place oil in a large skillet and set over medium, medium-high heat. When oil is hot, sear chicken, in 2 batches, until richly brown on both sides. Set chicken in a deep 13- x 9-inch casserole, shallow roasting pan or Dutch oven. Preheat oven to 325 F.
- Add the onion, bell pepper, carrot, celery and mushrooms to the skillet you seared the chicken in and cook and stir 4 to 5 minutes. Mix in garlic, tomato paste, oregano and pepper flakes and cook 1 minute more.
- Add tomatoes, wine, stock and olives to the skillet, season this sauce with salt and pepper, bring to a simmer, and simmer 2 minutes. Pour sauce over the chicken. Cover with foil and bake 50 minutes, or until the chicken is tender and flavourful. Uncover chicken, sprinkle with parsley, if using, and Parmesan cheese, and serve.
Options: If you don’t wish to use wine, replace with another 1/2 cup chicken stock.
Note: Before chopping the tomatoes on a board, drain the liquid in the can into a small bowl. After chopping the tomatoes, be sure to add the liquid in the bowl, and any on the board, to the sauce for the chicken.
30 minutes
Prep Time
70 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Western Family - All Purpose White Flour, 2.5 Kilogram
$5.99 was $6.39$0.24/100g
Island Farms - Island Farmhouse Boneless skinless Chicken Breast FP, 1 Pound
$12.29/lb$2.71/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Onions - Sweet, Fresh, 400 Gram
$2.02 avg/ea was $2.64 avg/ea$0.50/100g
Bell Peppers - Green, Fresh, 240 Gram
$2.11 avg/ea$0.88/100g
Carrots - Carrots 5LB Cello, 5 Pound
$6.99$0.31/100g
Celery - Bunch, Fresh, 675 Gram
$5.64 avg/ea$0.84/100g
Mushrooms - White - Bulk Fresh, 1 Pound
$5.79/lb$1.28/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Nonna Pias - Tomato Paste, 200 Gram
$4.99$2.50/100g
Mccormick - Oregano Leaves, 11 Gram
$5.49 was $6.99$49.91/100g
Club House - Organic Crushed Red Pepper, 23 Gram
$3.69$16.04/100g
Western Family - Whole Plum Tomatoes, 796 Millilitre
$2.79$0.35/100ml
FILIPPO BERIO - Red Wine Vinegar, 500 Millilitre
$5.49 was $6.29$1.10/100ml
Campbell's - Chicken Broth, 900 Millilitre
$2.99$0.33/100ml
Olives - Green, Pitted, Stuffed w/Pimento, Fresh, 100 Gram
$5.99/100g$5.99/100g
Parsley - Italian, Fresh, 1 Each
$2.49
Deli Fresh - Grana Padano Cheese, 150 Gram
$10.49 avg/ea$6.99/100g
Directions
- Spread flour on a plate. Season chicken with salt and pepper. Now coat each breast in flour. Place oil in a large skillet and set over medium, medium-high heat. When oil is hot, sear chicken, in 2 batches, until richly brown on both sides. Set chicken in a deep 13- x 9-inch casserole, shallow roasting pan or Dutch oven. Preheat oven to 325 F.
- Add the onion, bell pepper, carrot, celery and mushrooms to the skillet you seared the chicken in and cook and stir 4 to 5 minutes. Mix in garlic, tomato paste, oregano and pepper flakes and cook 1 minute more.
- Add tomatoes, wine, stock and olives to the skillet, season this sauce with salt and pepper, bring to a simmer, and simmer 2 minutes. Pour sauce over the chicken. Cover with foil and bake 50 minutes, or until the chicken is tender and flavourful. Uncover chicken, sprinkle with parsley, if using, and Parmesan cheese, and serve.
Options: If you don’t wish to use wine, replace with another 1/2 cup chicken stock.
Note: Before chopping the tomatoes on a board, drain the liquid in the can into a small bowl. After chopping the tomatoes, be sure to add the liquid in the bowl, and any on the board, to the sauce for the chicken.