Chicken Cacciatore Recipe

Name: Chicken Cacciatore Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 2 tbsp Olive Oil (2 tablespoons olive oil); 8 pieces Chicken Breast (8 pieces chicken (thighs, legs, or breasts)); 1 tsp Kosher Salt (1 teaspoon kosher salt (divided)); 1 tsp Black Pepper (1 teaspoon ground black pepper (divided)); ½ piece Yellow Onion (½ medium onion (chopped)); 3 pieces Celery (3 stalks celery (sliced)); 2 cloves Garlic (2 cloves garlic (minced)); 2 tbsp Parsley (2 tablespoons parsley (chopped fresh or 1 tablespoon dried parsley)); 1 tsp Rosemary (1 teaspoon rosemary (chopped fresh or 1/2 teaspoon dried rosemary leaves)); 0 pieces Red Pepper Flakes (pinch red pepper flakes); 8 oz Mushroom (8 ounces mushrooms (sliced)); 1 piece Bell Pepper (1 large bell pepper (sliced into thin strips)); ½ cup Chicken Stock (1/2 cup chicken stock or broth (or broth)); 1 can Tomato (1 (28-ounce) can crushed tomatoes)

Chicken Cacciatore Recipe - Main Course (American)

55 minAmerican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Dairy Free
Egg Free

Ingredients

For 6 servings

Olive Oil2 tbsp · 2 tablespoons olive oil
Chicken Breast8 pieces · 8 pieces chicken (thighs, legs, or breasts)
Kosher Salt1 tsp · 1 teaspoon kosher salt (divided)
Black Pepper1 tsp · 1 teaspoon ground black pepper (divided)
Yellow Onion½ piece · ½ medium onion (chopped)
Celery3 pieces · 3 stalks celery (sliced)
Garlic2 cloves · 2 cloves garlic (minced)
Parsley2 tbsp · 2 tablespoons parsley (chopped fresh or 1 tablespoon dried parsley)
Rosemary1 tsp · 1 teaspoon rosemary (chopped fresh or 1/2 teaspoon dried rosemary leaves)
Red Pepper Flakes0 pieces · pinch red pepper flakes
Mushroom8 oz · 8 ounces mushrooms (sliced)
Bell Pepper1 piece · 1 large bell pepper (sliced into thin strips)
Chicken Stock½ cup · 1/2 cup chicken stock or broth (or broth)
Tomato1 can · 1 (28-ounce) can crushed tomatoes

Make it mine in the app

Steps

1Brown the chicken. Add a tablespoon of olive oil to a large skillet set over medium-high heat. Season the chicken with salt and pepper. Then, add the chicken and cook until browned on one side, about 3 to 5 minutes, before turning onto the other side and browning. Transfer the browned chicken to a plate and set aside. Repeat until all of the chicken has been browned.
2Saute onion, celery and garlic. Reduce the heat to the skillet and add the remaining olive oil to the skillet. Stir in the onion, celery and garlic and cook until the vegetables have softened, about 3 minutes.
3Add remaining ingredients. Add the parsley, rosemary, red pepper flakes, bell pepper, and mushrooms. Add the chicken stock and crushed tomatoes.
4Reduce the sauce. Cook until the sauce has reduced by half.
5Add back the chicken. Reduce the heat to low add the chicken and juices from the plate back into the skillet.
6Cover and cook. cover and cook until the chicken registers 165ºF when checked with an internal meat thermometer. Remove from the heat and serve.