I love food. I love cooking. I love helping people out. So when one of my good friends asked if I could give her some cooking lessons, I jumped at the opportunity.
She had some ideas of what kinds of foods she’d like to make, so I picked something that was delicious, hearty, and easy to make. Even better the next day leftover. Great to freeze and heat up later. Easy to make for a crowd, just double or triple the ingredients.
Lesson one: chicken cacciatore.
While I come from a very Italian family on my mom’s side, this is something that is rarely made in my household. But, I’ve had it before, made it once … and hell, I’ve watched cooking shows all my life.
Some people put it over white or brown rice, some people put it over egg noodles or some other sort of pasta. I prefer putting it over buttery, chive laced egg noodles. Heaven.
Feel free to cook in a crock pot for a few hours after getting the veggies going in a pan. Chop up the raw chicken, then throw everything in the pot! Cook 3-4 hours on high or 6-8 on low)
So here’s my version of chicken cacciatore. I hope you enjoy it, cause we sure did 🙂
4 boneless, skinless chicken breasts, sliced into 1” cubes
1 large onion, sliced into half moons
1 large bell peppers (whatever color floats your boat), sliced into strips
1 pkg. cremini mushrooms, sliced
1 medium zucchini, sliced into half moons
4 cloves garlic, minced
2 cans Italian seasoned diced tomatoes (or add in some dried basil, thyme, oregano, to taste etc.)
¼ – ½ c. flour
3 tbsp. olive oil
1 c. white or red wine, or chicken stock
Red pepper flake (optional)
Salt and pepper to taste
- In a heavy bottomed skillet, heat 2 tbsp. olive oil over medium high heat.
- Meanwhile, put ¼ c. flour in a plate or shallow baking dish. Pat chicken pieces dry and sprinkle with salt and pepper. Lightly coat the chicken breasts in the flour and place into the preheated pan.
- Brown chicken on both sides. About 3-4 minutes a side. (Don’t worry, the chicken won’t be cooked through, but we’ll cook it more later…)
- Put chicken aside. Turn the heat down to medium. Add your last tbsp. olive oil and throw in the onions and bell peppers. Cook for about 5 minutes. Add in the mushrooms. Cook another 3 minutes. You want the veggies to get slightly soft and little spots of brown.
- Add in your wine or chicken stock and scrape all the brown bits off the bottom of the pan. Then, add your cans of tomatoes and red pepper flake if you’d like some kick.
- Place the chicken back in your pan. Cover. Turn to medium low and simmer for about 25-30 minutes.
- If the sauce seems too thin for your liking, turn the heat up to medium and cook with the lid off for about 10 minutes.
- Make a bed of noodles or rice on a plate, top with chicken, veggies and sauce and enjoy!