This chicken cacciatore recipe is sure to please. A savory mixture of ingredients are blended in order to satisfy the most demanding pallets.
Chicken cacciatore recipes are abundant back east in the many Italian neighborhoods of New York, New Jersey, and Philadelphia. People grow up thinking that chicken cacciatore is the equivalent of the hamburger and fries that we eat without thinking about it. But of course chicken cacciatore is much better. Is there anybody that would argue with that? Let’s get started!
How To Make Chicken Cacciatore
3 tablespoons olive oil
2 packages (1 pound each) prepared polenta with basil & garlic
2 cloves garlic, minced
1 small red bell pepper, seeded and chopped
1 small green bell pepper, seeded and chopped
1/2 cup chopped sweet onion
1 1/2 pounds boneless, skinless chicken breast, cut into bite size pieces
1 can (14.5 oz) diced tomatoes with their juice
1 can (8 oz) tomato sauce
2 teaspoons dried oregano or basil crushed
1/2 teaspoon dried rosemary crushed
1/4 cup dry white wine
Preheat the oven to 375F
Brush a 9×13 inch baking dish with 1 tablespoon of the olive oil.
Slice the polenta into rounds and arrange on the bottom in one layer.
In a skillet, heat the remaining 2 tablespoons oil, add the garlic, and saute over medium heat until aromatic. Brush the polenta lightly with some of the oil. Add the peppers and onion to the skillet and saute in the remaining oil for 5 minutes.
Spread the chicken pieces over the polenta and top with the bell pepper and onion mixture.
Mixed the diced tomatoes with their juice, tomato sauce, oregano or basil, rosemary, and wine and pour evenly over the ingredients in the casserole.
Bake, uncovered, for 30 minutes, or until the chicken is cooked through.
There are crockpot chicken cacciatore recipes that are very good. Perhaps when we run into one that is just as good as this chicken cacciatore recipe we will publish it. Until then, bon a petit.
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