Quick Chicken Cacciatore
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
46
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Heat a large nonstick skillet over medium high heat
2
Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side
3
Remove chicken from pan and season with salt and pepper
4
Return pan to stove, reduce heat to medium and add the remaining
5
Add crushed pepper, sliced mushrooms, and garlic
6
Season with salt (salt is a magnet for drawing out liquid)
7
Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices
8
Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley
9
Cut the chicken into bite-size chunks or slices and add to sauce
10
Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine
11
Toss pasta with cacciatore and serve with crusty bread and grated cheese
12
Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market
13
These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator
14
Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms
15
The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well
16
Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces
17
Use your favorite, but check to make sure the product is sugar free