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Chicken cacciatore


Dickman

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I love to cook! One of my favorite dishes is my own version of chicken cacciatore, I thought I would share it here.

Baked chicken breast, cut into pieces when cool

Cooked Orzo 

1 Jar pasta sauce 

1 Jar of roasted red peppers

1) 8 oz can of mushrooms

Chicken broth or stock

Water

Oregano

After cooking the chicken and orzo, I add them to a large saucepot. Then all of the ingredients go into the pot, I sometimes add things like parsley, chicken bouillon, cooked sliced up Italian sausage. I let it all simmer for a bit on medium, and it's done! I don't always measure stuff. I usually just put in whatever amounts that I want. If I make a larger batch I have leftovers that I can either have the next day or freeze. I don't make it often because there is a lot of work, but when I do, I always enjoy it!

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13 hours ago, MikeBiDude said:

Even better with rabbit. I don’t use “jar” or “can” of anything! Fresh tomato, pepper, etc.

I think the original recipe used rabbit (hunters shoot rabbit, not chicken).  We Americans just switched in chicken because because chicken is cheap and available everywhere in the US whereas rabbit quite the opposite.

In pretty much any chicken recipe, you can sub in rabbit and get a far richer, yummier dish.  Sorry, Bugs.

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15 hours ago, Dickman said:

.....all of the ingredients go into the pot......I don't always measure stuff.  I don't make it often because there is a lot of work,

I'm guessing you don't cook often if this "recipe" seems like a lot of work.

This is the sort if thing I would make if I were in a hurry.

A "jar of pasta sauce" ?? Haven't done that shortcut since college.

Curious that you use roasted red pepper instead of fresh. The slight crunch of fresh peppers always seemed essential to a cacciatore.

Thanks for sharing.

Edited by pubic_assistance
grammar
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21 hours ago, Dickman said:

I love to cook! One of my favorite dishes is my own version of chicken cacciatore, I thought I would share it here.

Baked chicken breast, cut into pieces when cool

Cooked Orzo 

1 Jar pasta sauce 

1 Jar of roasted red peppers

1) 8 oz can of mushrooms

Chicken broth or stock

Water

Oregano

After cooking the chicken and orzo, I add them to a large saucepot. Then all of the ingredients go into the pot, I sometimes add things like parsley, chicken bouillon, cooked sliced up Italian sausage. I let it all simmer for a bit on medium, and it's done! I don't always measure stuff. I usually just put in whatever amounts that I want. If I make a larger batch I have leftovers that I can either have the next day or freeze. I don't make it often because there is a lot of work, but when I do, I always enjoy it!

I would sautee the chicken breasts and use the pan drippings to flavor the sauce and only add the sauteed chicken at the very end to keep it from overcooking. 

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6 hours ago, BSR said:

I think the original recipe used rabbit (hunters shoot rabbit, not chicken).  We Americans just switched in chicken because because chicken is cheap and available everywhere in the US whereas rabbit quite the opposite.

In pretty much any chicken recipe, you can sub in rabbit and get a far richer, yummier dish.  Sorry, Bugs.

"Cacciatore" is Italian for "hunter."  Hunter-style means a dish made wit hunter sauce - no matter the country hunter sauce has mushrooms.  In France, sauce chasseur is made with brown sauce and mushrooms.  In Germany, Jaeger sauce is made brown sauce, mushrooms, usually bacon.  In Italy, cacciatore sauce is made from tomato, onion, bell pepper and mushroom. 

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