Felt like making a chicken dish so I made chicken cacciatore. A stew like entree slowly simmered in a tomato sauce. It’s is predominantly an Italian dish but the Filipino in me decided to serve it with rice. Here’s what you’ll need.
Start prepping or otherwise called in the culinary world, mise en place (put everything in its place) so that you can easily just throw things together with ease as you’re making this dish.
Below you have chicken breast and chicken thighs. I find that using both makes the meal much more appealing because chicken breast tends to dry out if not cooked properly.
Now that you have a nice little station going, we can begin. Drop some olive oil into the pan and in go your onions, garlic, tomatoes and bell peppers. Once that’s in, chicken is next and season with salt and pepper. Next add your white wine and reduce the liquid by half. Next add your crushed tomatoes followed by thyme and oregano and a bit more salt and pepper.
You’re going to want to reduce the heat from a high to a medium high and let the sauce simmer for 10 minutes. Next add your sliced mushrooms and with a different twist than the traditional chicken cacciatore I added some heavy cream. Simmer the sauce for another 10 minutes or until it thickens. Enjoy!
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● 2 chicken breasts
● 3 chicken thighs
● Handful mushrooms sliced
● 1 tomato diced
● ½ onion diced
● 4 cloves garlic smashed and minced
● ½ bell pepper diced
● 2 T parsley minced
● 1 28 oz can crushed tomato
● ½ c chicken stock
● ½ c heavy cream
● ¾ c white wine
● 1 T thyme
● 1 T oregano
● Olive oil
First thing you want to do is prep everything for easy cooking. I start with the veggies and small item stuff before I tackle the protein. You can even measure everything out and put into small bowls so that as the preparation of the dish takes place you can just toss them in as you go.
Start by adding some olive oil in large pan on high heat. Saute the onion, tomato, garlic and bell pepper. Next add the chicken and then salt and pepper for taste. Once the chicken pink is just about gone, hit it with the white wine and reduce the liquid by half. Turn the heat down to a medium high and add the crushed tomatoes, thyme and oregano and chicken stock. Let those ingredients marry for a good 10 minutes then add your mushrooms.
Once the mushrooms begin to soften add your heavy cream and a bit more salt and pepper for taste and let that sauce thicken up for another 10 minutes. You can turn the heat down just a tad big more and cover the pan with a lid. If you feel the sauce is not thickening up, let it go on the heat for awhile longer with the lid off. Be sure you stir the sauce too. Serve over rice and garnish with parsley.