Chicken Cacciatore, in its most traditional form, uses the dark meat of the chicken which is fattier but has more flavor. Nowadays a lot of chefs choose to use a combination of white and dark but in my version I only use the chicken breast as it’s lean protein. The meat is cooked until it literally falls off the bone.
When finished, the dish can be served alone or over either rice or pasta.
2 x 8 oz skinless chicken breasts on the bone
½ x red pepper, thinly sliced
½ x green pepper, thinly sliced
1 large garlic clove, minced
1/8 tsp red pepper flakes (or as much as you can handle)
1x 28 oz. tin chopped tomatoes
1x lemon, zested
1 cup chicken broth
2 x tbsp olive oil
1x bouquet garni (oregano, thyme, bay leaf)
S&P to taste
In large soup pot, saute peppers in 1 tbsp olive oil over med-low heat for 5 minutes. Add minced garlic, saute for 1 minute. Add chopped tomatoes, chili flakes, bouquet garni & broth. Bring to a boil. Once boiling, reduce heat, cover and simmer on medium low heat.
Meanwhile, cut chicken breast in half and season with a pinch S&P on both sides. Preheat medium sauté pan on high heat for 2 minutes. Once hot, add 1 tbsp olive oil and sear breasts until golden (3 minutes each side). Add to tomato sauce. Partially cover with lid and cook until chicken is very tender (falling apart), approx. 1 hour.
Just before serving add fresh lemon zest and season with S&P to taste.
TIP: Cooking the Cacciatore for too long tends to result in creating a pile of little pieces of chicken which end up having to be fished out of the stew and looses the overall appearance. Not to be confused with the picture below–that’s for the vegetarians.
For all of you vegetarians I tried the recipe with Seitan and substituted veg. for chicken broth.
Seitan is made from wheat and has has little in common with flour or bread. Also known as “wheat meat”, “wheat gluten” or simply “gluten”, seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute. Seitan is also high in protein, making it a popular protein source for vegetarians. To my surprise it worked great although I’d recommend cooking it for 20 minutes longer to absorb the flavor.
Let me know how you get on with this recipe. If you have any requests or questions, please leave a comment! To see more of my recipes and learn about me and my healthy food philosophies head over to thehealthyirishman.com.
The Healthy Irishman Fueling your body with healthy food. Fueling your mind with the wealth of health.
If you like what you see here, click here for updates
- Chicken and Sweet Potato Chowder
- Turkey Stuffed with Wild Mushrooms and Rice
- Grilled Wild Salmon with Braised Lentils & Orange Balsamic Reduction
- Grilled Lamb Chops with Ratatouille
- Cornish Game Hen with Orange Balsamic Glaze
- Herb Crusted Beef Filet
- Mediterranean Vegetable Soup with Turkey Meatballs
- Pan Seared Sea Bass with Herbed Quinoa & Baby Carrots