I plan my dinner meals one week at a time. On occasion I will ask my husband what he would like for dinner… knowing exactly what he’s going to say. Chicken cacciatore!
There are only a few things I fix over and over again. Most of the time I’m experimenting with new recipes. This recipe is one I have been making for my family for many, many years.
This Chicken cacciatore is made with green olives, celery, fresh herbs and fried chicken, all bubbling in a red sauce. Plus, a drizzle of white wine served on a bed of pasta. Not just the perfect weeknight dinner, but also fantastic as leftovers. Another fact about me? I don’t typically eat leftovers, but I do eat this dish as leftovers. Just like spaghetti gets better the next day, so does this dish!
Chicken cacciatore recipe
- 1 whole cut up fryer chicken
- Salt and pepper (for the chicken)
- Olive oil (enough to coat the bottom of the skillet)
- 2 onions, sliced
- 2 garlic cloves, chopped
- 30 small green olives, sliced
- 3 celery stalks, chopped
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon fresh oregano, chopped
- 1/4 cup fresh flat leaf parsley, coarsely chopped
- 2 bay leaves
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 cup white wine
- Clean the chicken.
- Tip: If the breasts are too large, cut in half.
- Salt and pepper the chicken.
- Heat olive oil in large skillet.
- Brown the chicken. Don’t crowd the chicken; brown in two batches if necessary.
- Remove chicken from pan.
- Saute onions for a few minutes before adding the garlic, olives and celery; saute until tender.
- Add the tomatoes, oregano, parsley, bay leaves, salt and pepper.
- Mix and add chicken.
- Simmer covered for 30 minutes or until all pink is gone and the juices run clear.
- Uncover and stir in wine.
- Cook uncovered for another 10 minutes.
- Serve over your favorite pasta.
Visit Lady Behind The Curtain for more main dish recipes.
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