Low-N-Slow Chicken Cacciatore
"The first time I had chicken cacciatore in a restaurant, it was made with skin-on, bone-in chicken. The skin was so yucky and the bones were hard to deal with through the sauce. This recipe uses bite size, skinless, boneless pieces so there is nothing to fight with or yuck up the sauce. All the veggies in the sauce give it a wonderful texture and flavor. This recipe would probably work in a crock pot, but I haven't tried it that way yet."
photo by Bel_Fran
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 1 teaspoon olive oil
- 5 garlic cloves, minced
- 2 1⁄2 lbs boneless skinless chicken thighs, trimmed of fat and cut into bite sized pieces
- 8 ounces white button mushrooms, sliced
- 1 tablespoon oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- 7 stalks celery, diced
- 1 red pepper, seeded and diced (not the spicy kind)
- 1 large tomatoes, chopped
- 1 onion, diced
- 1 bunch green onion, chopped
- 1 (23 ounce) can hunts italian spaghetti sauce or (23 ounce) can similar spaghetti sauce
- 1 (6 ounce) can tomato paste
directions
- Heat the olive oil in a (very) large non-stick sauce pan or pot.
- Add the garlic and cook for a minute or two at a medium heat.
- Add the chicken, stirring until the outside is no longer pink.
- Add the mushrooms and cook for several minutes.
- Add the oregano, black pepper, salt and crushed red peppers and stir well.
- Add the remaining ingredients, mix well and bring to a boil.
- Simmer, stirring occasionally over medium to low heat for 35-45 minutes until the chicken is very tender.
- Serve over rice or pasta.
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Reviews
-
AWESOME! I've made chicken cacciatore before, but the fresh garlic and extra veggies make a difference... I'm not a big fan of bell peppers so I took them out and added zucchini and yellow squash, and also used a smaller jar of ragu rather than hunts... but it turned out great.. this will be a staple in my house! -
Great dish!! Made a few changes though. Here is what I did, used boneless chicken breasts instead of thighs, used 14.5 can of diced tomatoes instead of fresh tomatoe, added 1TBLS of Splenda, and added 1/4 cup red wine. Everyone commented on how good this was. This is a keeper. Thanks:) -
Excellent flavour! I used boneless chicken breasts as my family prefers white meat. I also decreased the celery slightly and upped the amount of mushrooms and onion to compensate. will be making again soon. -
I've made this before but tonight I adhered closely to the recipe as written and it came out great! My wife was blown away. -
Loved this! I used white meat instead of the thighs, just my personal preference, but the rest I followed exactly as printed and it was just perfect! I haven't had this since I was a kid a long, long, time ago. It seems like this would freeze okay, so I'm going to freeze the leftovers in lunch size portions! Thanks!
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Tweaks
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I omitted the celery and mushrooms (picky kiddies) and substituted a large can of diced tomatoes for the fresh...and completely forgot to add the spaghetti sauce! Still worked out to be a nice dish...even better the next day. Thanks. ;)
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Great dish!! Made a few changes though. Here is what I did, used boneless chicken breasts instead of thighs, used 14.5 can of diced tomatoes instead of fresh tomatoe, added 1TBLS of Splenda, and added 1/4 cup red wine. Everyone commented on how good this was. This is a keeper. Thanks:)
RECIPE SUBMITTED BY
_Pixie_
Canada
This is me on the beach (at sunrise) from a southern vacation a few years ago. After loosing more than 50 pounds I am not so shy about bathing suits, beaches or pools as I used to be.
