I was feeling nostalgic today and missing my late father. This dish always reminds me of him. Everyone should know how to make a good Cacciatore!
Let food be thy medicine and medicine be thy food – Hippocrates
- 4 Chicken Breasts (Bone In – chicken thighs or even boneless breast could be used to)
- 1/4 cup olive oil
- One red bell Pepper, chopped
- One small onion, chopped
- One shallot, chopped
- 8 oz. white mushrooms, sliced
- 1 15 oz. can diced tomatoes (No salt added)
- 3 cloves garlic, diced
- 1/2 cup good white wine
- 1/2 cup chicken broth
- Parmesan rind – about a tablespoon equivalent (whole)
- 1/2 tsp. red pepper flakes
- 2 tsp. dried basil
- Salt and pepper to taste
- 1 lb. pasta (pasta of your choice depending on allergies – gluten free works great here)
Heat a deep, heavy pot over medium heat until very hot. Add olive oil and chicken breasts. Brown for about 4 minutes or until the chicken releases from the bottom of the pan. If it is still stuck, give it a few more minutes. Just leave it, do not mess with it. Flip the chicken and repeat on the other side.
Remove the chicken from the pot and put aside. Now add the onions, shallots, and peppers to the pot. Saute’ until onions are translucent. Now add the mushrooms and garlic and cook a few minutes more.
Add the wine, broth, tomatoes, salt, pepper, Parmesan rind and red pepper flakes.
Bring to a boil and then reduce heat to a simmer. Add the chicken back to the pot, cover and simmer for at least an hour. Some will say quicker, but I think the extra time makes all the difference. Add more wine or chicken broth if needed.
Serve over pasta (regular or gluten free) with some crusty bread.
Allergens: Dairy