Cacciatore means “hunter” in Italian. “Hunter-style” refers to dishes made with the hunters catch of the day, such as rabbit or chicken, with tomatoes, onions, herbs, bell peppers and sometimes wine. The northern Italian chefs often used white wine in this dish, whereas in southern Italy, red wine is often used.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 lb chicken tenders
- salt and pepperto taste
- 2 T olive oil
- 1 red bell pepper chopped
- 1 Onion chopped
- 3 cloves garlic minced
- 1 1/2 tsp Dried Oregano
- 1/2 tsp crushed red pepper
- 1/2 cup red wine
- 28 oz can San Marzano tomatoes with juice
- 3/4 cup Chicken Stock
- 3 T capers
- 1 T fresh rosemary minced
- 1/4 cup chopped basil
Ingredients
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Instructions
- Salt and pepper the chicken on both sides. Sauté in olive oil over medium heat until light brown on each side. Transfer to a plate and set aside.
- Add the bell pepper, onion, and garlic, crushed red pepper, and oregano and cook until tender, about 10 minutes. Season with salt and pepper.
- Add the tomatoes with their juice, chicken stock, red wine, capers and oregano. Return the chicken to the pan and coat in the sauce. Add the rosemary. Bring the sauce to a simmer over low heat and cook for about 10 minutes. Transfer to a platter, sprinkle with basil and serve.
Recipe Notes
Serve this with pasta and some good crusty bread to sop up the sauce with. © Galley Chef All Rights Reserved