Chicken Cacciatore


Full disclosure, I'm not sure that I've ever had *real* chicken cacciatore, but I have to say that this recipe is one of my favorites! Something about it just spoke to me.

Saute onions and mushrooms in a big, deep pan. Throw in chicken (could be tenders, thighs, breasts, whatever). Add some garlic and herbs and keep flipping the chicken until it's a little brown on each side. Add a few big glugs of red and let it cook down for a bit.

Add either chopped tomatoes or canned crushed tomatoes.

At this point, it should simmer for a while...like long enough to have a class of wine and some cheese and crackers with your friends.

At some point, you can add olives and/or capers for additional saltiness.

Serve over rice or pasta or with fresh bread and something green like sauteed kale or steamed/roasted broccoli! Oh and lots of parm on top (says my husband).

Kind of adapted from these recipes:

https://cooking.nytimes.com/recipes/1015416-chicken-cacciatore-with-mushrooms-tomatoes-and-wine

https://thecozyapron.com/chicken-cacciatore/