My chicken cacciatore recipe is one of my favorite ways to prepare chicken for how tender the meat becomes swimming in its delectable seasoned tomato sauce. Besides great taste of tomatoes and select herbs that slowly marinate together until beautifully merging to combine flavors, I love what else you can do when you have any remaining sauce for also topping servings of pasta to go along with this dish.
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Chicken Cacciatore Is So Good and Can Stretch Your Food Budget
If you still have any remaining sauce left over, my chicken cacciatore sauce also is great for topping pizza dough. What else I do if I have any extra sauce is adding to another tomato-based recipe such as my Favorite Skinny Pasta and Chicken.
What I’m saying is that my recipe is not only easy and versatile, but so economical to cook. With the constantly rising prices of food, this recipe can help stretch your food budget dollars a bit further.
I usually use a few chicken breasts, but you can use thighs or drumsticks whatever you prefer. In fact, I trust the organic chicken from ButcherBox over regular chicken ever since learning about all the disgusting additions to the grains and proteins commercial animals are fed such as with chicken feces and blood besides antibiotics, growth hormones and artificial dyes. I may be a #ButcherBoxPartner, but I am also a consumer that really believes in the quality of their grass-fed meats and organic poultry. If you’re of the same opinion, please go through my link because it is a great value and is far better for your health than taking chances with typical grocery store meat and poultry options regarding the safety of our food supply.
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I hope that when you get a chance one day soon that you’ll give my chicken cacciatore recipe a try. I honestly do think that you’ll be glad that you did after sampling it yourself.
- 2 tablespoons of olive oil
- 1 medium onion finely chopped
- 2 cloves of garlic finely chopped
- 1 can diced petite diced tomatoes (1 lb. 12-oz.)
- 1 can tomato paste 6-oz. size
- ½ teaspoons of dried oregano
- 2 teaspoons of salt
- 1/8 teaspoon of black pepper
- 1/4 cup of chicken broth
- 2 teaspoons of sugar
- ½ cups of Chianti wine or my cooking ingredient substitution
- 3-4 chicken breasts or 2-1/2 to 3-pound broiler-fryer, cut up
Brown chicken with the skin on in the olive oil and set aside.
Add the chopped onion and garlic and brown till golden before incorporating the rest of the ingredients and chicken except for the wine. The wine is what you will put in toward the last fifteen minutes of the cooking time. Cover the sauce and chicken and cook for about 45-minutes total.