Saturday, January 9, 2010


There are many Chicken Cacciatore recipes around some in the oven with whole chicken breasts, others with Zuchini which is not a favorite with my girls. This is one everyone in the family likes. Original recipe had 3/4 cup wine but I omitted.

1 cup chopped onion
1 cup chopped green bell pepper
2 cloves garlic minced
3 tablespoons olive oil
1 can (28 ounces) stewed tomatoes with Italian seasoning
2 teaspoons oregano
2 teaspoons salt
1/2 teaspoon pepper, or to taste
3 chicken breasts, cut up

  • Heat olive oil over medium heat in a large skillet.

  • Brown chicken on all sides in hot oil, about 10 minutes. Remove chicken and drain off excess grease, leaving a tablespoon or two.

  • Add chopped onion, green pepper, and minced garlic to hot skillet; sauté until onion is tender.

  • Stir in tomatoes, oregano, salt, and pepper.

  • Add chicken back to sauce and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, or until chicken is tender.

  • Serve with hot cooked spaghetti or other pasta.

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