I have two recipes for chicken cacciatore. One I have already posted (see Chicken Hunter’s Style) and this one is called Chicken Cacciatore. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.
Chicken is sautéed and then cooked with chopped onions, sliced mushrooms and chopped tomatoes in a seasoned sauce. Rocket/arugula is then stirred through before serving.
- Preparation time: 20 minutes
- Cooking time: About 35 minutes
- 2 tbsp olive oil
- 28g (1 oz) butter (2 tbsp, or ¼ stick)
- 4 chicken breasts, skinned
- 1 onion, peeled and chopped
- 225g (8 oz) mushrooms, sliced (3 cups)
- 1 garlic clove, crushed
- 2 x 400g tins or 1 x 28 oz can chopped tomatoes
- 140ml (5 fl oz) chicken stock (⅔ cup)
- 1 tbsp oregano, chopped
- 1 bay leaf
- salt and freshly ground black pepper
- large handful rocket/arugula
- To serve
- crusty bread
- You will also need a deep-sided sauté pan for this recipe.
- Heat half the oil and half the butter in the pan, and when the butter starts to foam, add the chicken. Over a medium heat brown the chicken on both sides, about 4 minutes, then remove and put to one side.
- Next add the remaining oil and butter to the pan, and once the butter starts to foam, add the onions and mushrooms to the pan. Reduce the heat and gently cook for about 8 minutes, until the onions begin to soften and the mushrooms turn a golden colour. Add the garlic and cook for a further minute.
- Stir in the tomatoes and chicken stock, then add the oregano and bay leaf. Now return the chicken to the pan. Bring the sauce to the boil, then reduce to a simmer and cook for 20 minutes, turning the chicken halfway through, until the chicken is cooked and the sauce has thickened.
- Remove the bay leaf, then season well and stir through the rocket/arugula.
- Serve with the crusty bread to mop up the juices.
Updated: July 7, 2018