Chicken Cacciatore My Way

The first time that I tasted Chicken Cacciatore it was prepared by an ornery Sicilian woman that really didn't like me very much . . . but the meal was fabulous. That was 60 years ago! Since then I have discovered many, many, different ways to make Cacciatore and the recipe that follow is one of my own favorites!!!

Obviously, Chicken. You can use almost any meat or seafood and any and all parts of a chicken. I prefer the breast, so I started with:

1. 1 lb boneless skinless chicken breast
2. Kosher Salt and coarsely ground black pepper (enough to season both sides of the breast)
3. Dried Oregano (also, enough to season both sides of the chicken breast; about 1 TBS)
4. 1 cup all purpose flour, plus 2 TBS
5. 1 teaspoon corn starch
6. 1/2 teaspoon baking powder
7. 3 TBS Grape Seed Oil
8. 3 TBS Extra Virgin Olive Oil, divided
9. 2 TBS fresh Garlic, chopped
10. 1/4 red onion, sliced
11. 1/2 red Bell Pepper, sliced thin, about 2" long pieces
12. 1/2 green Bell Pepper, sliced thin, about 2" long pieces
13. 4 ounces white Button Mushrooms, sliced thick (I would have used 8 .oz but I only had half a box (and you can use the mushrooms of your choice).
14. 1/4 teaspoon crushed Red Pepper Flakes (optional, and more or less)
15. 1 medium Zucchini, sliced in rounds
16. 1 can (14.5 .oz) Hunt's Basil, Garlic, Oregano Diced Tomatoes
17. 1/2 fresh lime, juiced
18. 1/2 cup good grade imported Sweet Marsala Wine
19. 1/2 cup no salt added chicken stock or broth
20. 1 TBS honey

1. Lightly pound the chicken breast so that it becomes uniformly thick, then season each side with salt, pepper, and dried oregano.
2. Slice the chicken breast into strips about 3" long x 1/2 to 1" thick.
3. In a large flat bowl or plate mix 1 cup all purpose flour with 1 tsp cornstarch and 1/2 tsp baking powder together and coat the chicken strips all over with this mixture. Cover & refrigerate while you prepare the other ingredients.
4. Chop the garlic, slice the onions, bell peppers, and mushrooms
5. Add 3 TBS of Grape seed Oil or other high temperature cooking oil plus 1 TBS EVOO and heat a heavy cast iron skillet or non-stick pot or pan over medium high heat.
6. When the oil is hot (shimmering but not smoking) add the chicken strips (in batches if necessary; don't crowd the pan) and fry for about 3 minutes per side until golden brown. Remove from the pan and drain over paper towels).
7. Add the sliced mushrooms, onions and bell peppers to the same pan, and another TBS of EVOO, and saute for a minute or two, stirring with wooden spoons as you do this;
8. Add the chopped garlic, red pepper flakes if using, and cook for another minute or two (don't burn the garlic); then add the tomatoes. Stir in 2 TBS of flour and continue to cook, stirring, for another 3 minutes.
9. Add the Marsala wine and cook for a minute more, then add the Chicken Stock or broth, honey, and the juice of one lime.
10. Bring the liquid to a boil, then add the browned chicken slices and stir to thoroughly mix all the ingredients. Continue to cook over medium high heat for about 3 minutes; then reduce the heat to medium low.
11. Taste the liquid; add more seasoning if desired (S&P, Oregano, etc).
12. Add the Zucchini slices and mix to coat; cover the pan and cook for an additional 8 to 10 minutes, or until the Zucchini is fork tender (firm, not mushy) and the internal heat of the Cacciatore is 165 degrees F.

I suggest serving the Cacciatore with slices of homemade garlic bread; topped with shredded Parmesan Cheese along with a glass (or two) of a good red wine. I would prefer an imported Italian Chianti for this dish, but I had to settle for a good Frontera Concha y Toro Cabernet Sauvignon from Chile this time!

Mangia e divertiti

I have evaluated the nutrition of ingredients in this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer. Garlic Bread, Parmesan Cheese, and wine not included.