I have two recipes for chicken cacciatore. One I have already posted (see Chicken Cacciatore) and this one I call Chicken Hunter’s Style. 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 Hunter’s Style – breasts of chicken are cooked with diced bacon and onions, sliced mushrooms and plum tomatoes in a seasoned tomato sauce.
Chicken Hunter's Style
Prepares: 4 servings
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- 2 tbsp olive oil
- 4 chicken breasts, each cut into two
- 3 rashers back bacon/side bacon, chopped
- 1 onion, chopped
- 115g (4 oz) mushrooms, sliced (1½ cups)
- 1 garlic clove, crushed
- 120ml (4 fl oz) white wine (½ cup)
- 400g tin or ½ x 28 fl oz can whole tomatoes
- 1 tbsp fresh parsley, chopped
- salt and freshly ground black pepper
- 1 tbsp fresh basil, torn
- To serve
- 285g (10 oz) peas (1¾ cups)
- pasta, penné works well
- You will also need a large sauté pan with lid and a medium-sized serving dish
- Warm the serving dish in the oven.
- Now heat the oil in the pan over a medium heat, add the chicken and brown on both sides, about 5 minutes. Remove to a plate and set to one side.
- Put the bacon in the pan and sauté for 1 minute, tossing frequently. Then add the onions and mushrooms, reduce the heat a little, and cook until the onions are soft and the mushrooms are golden, about 5 minutes. Stir through the garlic and cook for a further minute.
- Next stir in the wine and tomatoes, then return the chicken to the pan and sprinkle with the parsley and seasoning.
- Cover and gently simmer for 30 minutes, turning the chicken halfway through. Add the basil during the last 5 minutes of cooking.
- Remove the chicken to the warmed serving dish and pour over the sauce.
- Serve with pasta and peas.
Updated: July 8, 2018