Chicken Cacciatore - My Way

Let's get one thing straight.  I'm not here to tell you the right way to make dinner.

I mean really, who am I to say?   I'm just your neighborhood food blogger trying to put some order and meaning around dinner for you from time to time.  Sorta like a dinner-time super hero.  I'd be fine with that designation.  No big deal. 

Take Chicken Cacciatore, for example.  Pretty much your Italian grandmother's classic, right?  You've had it.  You've loved it.  That's that.

Or is it?  I may have a lot of rules for myself, but I refuse to say that there's only one right way to make this delicious and comforting chicken recipe.  That would be like saying there's only one way to fold your socks.  Or brush your teeth!  (For the record, up and down people, not side-to-side.)

Is it fair to say that Chicken Cacciatore can be altered a bit and still keep it's name? 

I'm going to say....yes!  You know why?  Because this recipe has all the classic Cacciatore goodies, like chicken, peppers, and onions in a tangy tomato sauce....but with potatoes! 

Do you KNOW what this means for you?  It means a complete, one-pan meal!  No need to cook up any rice!  No need to serve over pasta!  Just cook, simmer, and serve. 

This was a big hit with my husband.  I'm pretty sure he'd drink the sauce with a straw if he could.

I sure do love that guy!

Crusty bread makes an excellent tool for soaking it all up.  Ready, go!

DISCLAIMER:  No grandmothers rolled in their graves during the making of this dinner.

Chicken Cacciatore
Inspired by traditional recipes
Yields 4 servings

1 lb chicken breast, cubed
3-4 Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 medium onion, halved and thinly sliced
3/4 c low-sodium, fat free chicken broth, or more if needed, divided
1 medium red pepper, cut into 1-inch pieces
1 tsp dried rosemary
1 c marinara

Heat a large skillet over medium-high heat, and coat with cooking spray.  Sprinkle the chicken with salt and pepper, and add to the skillet.  Cook 6 minutes, or until brown, turning the chicken occasionally.  Remove to a plate and set aside.

Lower the skillet to medium heat and re-coat with cooking spray.  Add potatoes, onion and 1/2 cup of chicken broth.  Cook for 1 minute, scraping the bottom of the pan.  Cover and cook, stirring occasionally, 5 minutes.

Add the red pepper, rosemary, and salt/pepper to skillet.  Sauté over medium-high heat until vegetables are lightly browned, about 7 minutes, adding a tablespoon or two of chicken broth if needed to prevent sticking.

Stir in marinara sauce, chicken and 1/4 cup broth, and bring to a simmer. Cover skillet, reduce heat to medium, and cook until vegetables are tender and chicken is cooked through, about 7 minutes.


Husband said...

I'm pretty sure I did drink the sauce (with my straw) when you weren't looking. Deeeeelish!

pennyflyers said...

Made this for my wife yesterday, tasted great, yet very simple to make, definitely a keeper, Thanks. (:

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