That’s amore chicken cacciatore
November 28, 2007 by kitchenetta
It’s Italian night at our house (which usually happens about once a week!), and one of the family favs is chicken cacciatore. One of the reasons I like this dish so much is how the sauce evolves. It starts out with whole canned tomatoes, and as they break down in the cooking process and exude their tomato-ey flavor, the sauce thickens and develops its character. This dish was meant for pasta, and I happen to love fettucine. With a vegetable on the side, you’ve got the perfect entree for Italian night at your home. Mangia!
Chicken cacciatore
2 tablespoons olive oilÂ
1 onion, chopped
3 cloves garlic, minced
1 green pepper, chopped
10 ounces sliced mushrooms
1 - 1 1/2 pounds boneless chicken breast, sliced
one 28 ounce can whole Italian tomatoes, in their liquid
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon salt
1/3 cup dry white wine
Saute the onion and garlic in the olive oil until transluscent. Add the green pepper and mushrooms, and continue to saute until just softening. Remove from the pan.
Place the chicken strips in the pan and saute until browned.
Return the sauted vegetables to the pan, and add the tomatoes, spices, salt, and wine. Cook, partially covered, for about a half hour, and stir occasionally.
Serve over your favorite pasta, and with a salad or green vegetable.
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