“Chicken cacciatore.” I like to say this outloud, because it makes me feel fancy and sophisticated. But actually, chicken cacciatore is an Italian dish that was typically referred to as “hunter’s stew”. Now, most hunters I know aren’t overly fancy people, and the same holds true for this dish! Simple, fresh ingredients come together to create a filling, yet healthy meal!
The ingredients are surprisingly versatile. No chicken breasts in the freezer? Feel free to substitute bone-in chicken thighs. Whatever kind of peppers or mushrooms you have in your refrigerator will also do. I grow most of my own herbs, so in the summer, I might substitute fresh oregano and basil for the thyme, although dried herbs will also work just fine. Onions and garlic are what really give this dish the deep, earthy flavor, so don’t skimp on them! Many people will serve chicken cacciatore over a bed of egg noodles. In my house, we enjoy roasting a spaghetti squash and serving it as the base in place of the pasta. Top with some freshly grated parmesan cheese, add a salad on the side and dinner is served. Enjoy!
2 large G Farm bone-in chicken breasts
Sea salt and freshly ground black pepper
Extra virgin olive oil
5 garlic cloves finely chopped or pressed
1/2 large yellow onion chopped
1 28- ounce can crushed tomatoes
1/2 medium green bell pepper chopped
1/2 medium red bell pepper chopped
8 ounces sliced baby bella mushrooms
2 sprigs fresh thyme
2 bay leaves
Fresh parsley for garnish
Grated Parmesan cheese
Generously season the chicken with the salt and pepper. Heat a large nonstick or cast iron skillet over medium-high heat. Drizzle a generous amount of olive oil into the heated pan and then add the chicken. Cook until nicely browned, about 3-4 minutes per side. Transfer to a slow cooker.
Reduce the heat of the skillet to medium and add another drizzle of olive oil. Add the garlic and onion and cook until soft, about 3-4 minutes, stirring occasionally. Transfer to the slow cooker.
Add the tomatoes, bell peppers, mushrooms, thyme and bay leaves to the slow cooker. Stir to combine.
Cover and cook on high for 4 hours or on low for 8 hours.
Discard the bay leaf and transfer the chicken to a large plate or cutting board. Pull the chicken meat from the bones (save your bones to make bone broth), shred the meat and return it to the sauce. Stir in the parsley. Serve with pasta or spaghetti squash topped with Parmesan cheese.