Chicken Cacciatore with Roasted Herb Potatoes
Chicken Cacciatore is traditionally made with a whole cut up chicken, bone-on. I adapted this recipe from Giada De Laurentiis, but I used boneless breast meat only, added some vegetables, and omitted the capers.
Chicken Cacciatore
- 4 chicken breasts (boneless, skin-on)
- 1/2 cup all purpose flour
- 2 tablespoons olive oil
- 1 cup yellow onion, chopped
- 1 red bell pepper, chopped
- 1/2 pound cremini or white button mushrooms, thinly sliced
- 1 tablespoon garlic, minced
- 1/2 cup dry white wine
- 1 (28-ounce) can of diced tomatoes
- 1 cup chicken broth (reduced sodium is best)
- 1/3 cup kalamata olives, pitted and halved
- 2 teaspoons dried Italian seasoning
- 1/3 cup basil, chiffonade
- 1/2 cup mozzarella cheese, shredded (optional)
- Salt and pepper to taste
Place flour in bowl or shallow pan. Sprinkle chicken breast with salt and pepper, plus add about 1/2 tsp salt and 1/4 teaspoon pepper to flour. Lightly coat each chicken with flour mixture.
In a large saute pan or dutch oven, heat oil over medium-high heat. Once oil is hot, add chicken breast to pan and sear until golden brown, about 3-4 minutes per side. Remove chicken from pan and transfer to plate.
If pan is dry add another teaspoon of oil, then add chopped onion and bell pepper to pan and saute for 3 minutes. Add mushrooms and garlic to pan and continue to saute vegetables until soft. Season with additional salt, pepper, and the dried italian seasoning.
Add wine, being sure to scrape up any bits on the bottom of the pan, and reduce by half. Add tomatoes with their juices and the chicken broth. Let sauce come up to a simmer, then place chicken back into the pan along with any juices. Allow sauce to continue a simmer until chicken has cooked through, about 20-30 minutes.
Once chicken is cooked, remove from sauce and transfer to platter. If sauce is too thin, continue to simmer on medium-high heat until it thickens. Stir in olives and basil and spoon sauce over chicken. Garnish with some additional basil and mozzarella (if using). Serve with roasted herb potatoes.
Roasted Herb Potatoes
- 2 pounds small white or red potatoes
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1/4 cup olive oil
- salt and pepper
Preheat oven to 375 degrees.
Wash and dry potatoes, then cut in half or quarters, depending on the size. Remove thyme and rosemary leaves from stem and finely chop. Place potatoes in large bowl, add olive oil to coat, add fresh herbs, and sprinkle with salt and pepper.
Toss ingredients well and pour on to a baking sheet. Roast in the oven for 30-45 minutes or until potatoes are cooked through and beginning to brown. Toss potatoes half-way during cooking so they do not stick to the pan. Serve warm.
Serves 4-5