Pollo alla Cacciatora
Cacciatore literally means "hunter" in Italian. In cuisine, "alla cacciatora" refers to a meal prepared "hunter-style" with tomatoes, onions, herbs, often bell pepper and sometimes wine. Cacciatore is popularly made with braised chicken or veal. In the United States, cacciatore dishes may be prepared with marinara sauce, though in Italy the dish does not always include tomatoes.
My mom always made it with sauce, and my husband loves it with the heat of crushed red pepper. It's really an easy meal and can be served plain or over pasta, rice or polenta. You can also braise the chicken and then put everything into the crockpot and cook for a few hours. It's all good!
2-3 Tbsp. extra virgin olive oil
2-3 boneless chicken breasts, cut into chunks
3 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large onion, sliced
1 (28oz.) can crushed tomatoes
1/2 cup white whine
1/2 tsp. oregano
1/2 tsp. parsley
2 leaves fresh basil or 1 tsp. dried
1 tsp. salt
1/4 tsp. black pepper
1 small can sliced mushrooms
crushed red pepper to taste (optional)
Sauté chicken pieces in olive oil in a large, covered skillet until chicken is lightly browned on each side. Add garlic and crushed pepper (if desired). Cook on low for a few minutes, stirring occasionally.
Add peppers and onion, cook until slightly tender.
Add crushed tomatoes, white wine, seasonings and cook over medium heat until sauce begins to boil. Reduce heat to low and simmer, covered, for 30-45 minutes, or until chicken is tender and cooked through.
When sauce and chicken are done, add mushrooms and let them heat through...a matter of a couple minutes.
Serve with grated parmesan, over pasta, spaghetti or rice.