Skillet Chicken Cacciatore
This Skillet Chicken Cacciatore is simmered in a fire-roasted tomato sauce with peppers, onions, and garlic all in one pan.
- 4 -5 chicken breasts. skinless and boneless
- 1/2 cup all purpose flour for dredging
- 4 tablespoons olive oil
- 1 large red bell pepper chopped
- 1 onion chopped
- 3 garlic cloves finely chopped
- 3/4 cup dry white wine use more chicken stock if you want to omit this
- 2 14.5-ounce cans diced fire-roasted tomatoes (do not drain)
- 3/4 cup chicken stock I use low-sodium
- 1 1/2 tsp dried oregano leaves
- 4-6 large leaves basil chiffonade
- salt and pepper
Salt and Pepper the chicken breasts, and then dust the chicken in the flour to coat lightly.
In a large heavy frying pan, heat the oil over a medium-high heat.
Add the chicken pieces to the pan and cook until lightly brown, about 5 minutes per side. If all the chicken do not fit in the pan, brown them in 2 batches. Transfer the chicken to a plate and set aside.
Add the bell pepper and onion to the same pan and saute over medium heat until the onion is tender, about 4 minutes. Add the garlic and saute 1 more minute. Season the vegetables with salt and pepper.
Add the wine and simmer until reduced by half, about 3-4 minutes and then add the tomatoes with their juice, chicken stock, and oregano.
Return the chicken to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is cooked through, about 30 minutes. Taste to adjust the salt and pepper to your tastes. Top with basil and serve.
Can be served over rice as well.
If you prefer a thicker sauce, remove the chicken to a platter and then boil the sauce until it thickens slightly, about 3 minutes. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
Easily adapted for a Paleo meal: Omit the flour step (or use almond flour) Brown chicken in skillet on both sides. Omit the white wine and use chicken stock instead.