Chicken Cacciatore Recipe

Chicken Cacciatore Recipe

A classic Italian dish. Fairly popular in Italian restaurants until recently when it was disregarded and categorized as old fashioned. It is characterized by chicken breasts covered in tomatoes and veggies then baked in the oven until it is fork tender. Tasting Guidelines: Taste is savory, sweet, and a touch of spicy. Weight is light but can be balanced with savory and sugar. Texture is soft. Good for people with low to moderate side effects. Best categorized as family style Italian fare.
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: cacciatore, chicken, chicken cacciatore, recipes
Servings: 6 People
Author: Chef Ryan Callahan
Cost: $15

Equipment

  • Cutting board
  • Chef's knife
  • Large mixing bowl
  • Large casserole dish

Ingredients

Ingredients:

  • 3 lbs. chicken breast uncooked and cut into bite sized pieces
  • 1 large can tomatoes diced
  • 4 stalks of celery chopped
  • 4 carrots chopped
  • 1 yellow onion diced
  • 8 oz. Portabella mushrooms sliced
  • 1 can corn kernels drained
  • 1 c. peas Snow peas if you can get them. Frozen peas work too.
  • 1 zucchini unpeeled and quartered
  • 2 tbsp. olive oil
  • 1 fennel bulb sliced into medium strips, optional

Flavor Balancers:

  • ½ tbsp. Kosher salt coarse
  • 1 c. red wine
  • ½ tbsp. black pepper
  • 3 shakes red pepper flakes
  • 2 tbsp. red wine vinegar
  • ¼ c. sugar

Aromatics:

  • 1 bay leaf
  • 1 tbsp. rosemary
  • 1 tbsp. dried oregano
  • 1 tsp. fennel seed

Serve with a side of basmati rice or angel hair pasta tossed in olive oil, pepper, and Parmesan.

    Instructions

    • Mix all ingredients together in a large mixing bowl. Preheat oven to 375 degrees Fahrenheit. Pour ingredients into large casserole dish. (Several dishes may be required.) Bake uncovered for about an hour and a half or until sauce naturally thickens.

    Slow Cooker Directions:

    • Mix all ingredients into a large slow cooker. Cook on low for 8 hours or high for 4 hours. Chicken should be fork tender and at least 165 degrees F before serving. Do not add extra liquid. A slow cooker retains almost all of the moisture and the naturally occurring moisture in all of the ingredients should be more than enough. Adjust seasonings before serving. Remember that Parmesan cheese will add salt and savoriness to the dish.

    Notes

    The beauty of this dish is that there is no wrong way to make it. The origin of this dish comes from the Italian “Pollo Alla Cacciatore,” which means chicken prepared in the style of a hunter. Simplified, we call this Hunters-style chicken. The intended expression of this dish is that you would throw whatever you had available, be it wild mushrooms, celery, carrots, or whatever else you could find in nature and cook it all together. Originally this would have been prepared with a whole chicken roasted over an open fire, perhaps using a Dutch oven or using some other similar camping style cookware. So when you prepare this dish, feel free to use whatever veggies you have available on hand, and don’t beat yourself up about using the exact ingredients for accuracy.

    Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

    This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon. Have specific questions? Email us at cookingforchemo@gmail.com

    About the Author:

    Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.