Chicken cacciatore is another Italian classical dish that it is extremely easy and simple to put together. You can serve it with any type of carbohydrate of choice.
So thanksgiving is over, not that I am happy or nothing, it just happens to be that it is over.
Anyhow, I promised that I would post the recipes from my thanksgiving dinner. No turkey for me remember? All in all, I think I spent about 1h 15 minutes in the kitchen and without prepping.
I made a meal for 6 adults and one kid with plenty of leftovers. I think that was pretty good.
My menu consisted of chicken Cacciatore with rosemary and oregano oven roasted potatoes, artichoke and spinach dip with soy and flax seed nachos and wild blueberry pie. All for under 1 hour and 30 minutes :-).
Now, this recipe calls for red wine but as you can see in the picture I used a different type of wine. My family’s wine from Spain to be exact. Can you see the name in the bottle? DOBLAS I always try to sneak a few bottles in my luggage when coming back from Spain :-) I still have 2 bottles left but this summer I will be stocking up again!
Anyhow, this wine gives the sauce a unique flavor although with any other type of red wine you will still get a delicious sauce.
Well I hope you get to make this. It has became one of my family’s favorites although I don’t get to make much since I am not a big fat of poultry. You will not be disappointed. Any recipe that uses wine always turns out to be pretty good.
I will be posting the remaining recipes of my dinner in the next couple of days except for the pie recipe that was already posted. Enjoy!
Miryam's original recipe
Yield: 4 servings
Total Time: 25 minutes
1lb organic chicken breast cut into cubes, I used organic
3 tbsp olive oil
2 red peppers, thinly sliced
1 onion, thinly sliced
4 garlic cloves
1 tbsp red pepper flakes
1 cup black pitted olives, chopped
1/2 cup white wine
1/2 cup vegetable, or chicken stock
2 tsp arrowroot powder, or cornstarch
1 lb tomatoes, chopped, you can also use canned chopped tomatoes
2 tbsp capers
2 tbsp fresh parsley, chopped
Celtic salt to taste
In a non-stick pan heat oil and add chicken. Cook turning occasionally until they look lightly brown and crisp, about 4-6 minutes. Add peppers, onions, olives, garlic and pepper flakes and cook for another 4 minutes.
Add wine and let it reduced for about 4-5 minutes. Add tomatoes, stock, capers and corn starch previously dissolved in about 2 tablespoons of water. Cook further for about 5 minutes. Add parsley and salt to taste. Serve over oven roasted potatoes, bread, pasta, by itself or however you prefer.