Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 can (28 ounces) diced tomatoes
- 1/2 cup chicken broth
- 1/2 cup dry red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Grill
- Large skillet
Step-by-Step Instructions:
1. Preheat grill to medium-high heat.
2. Brush chicken breasts with olive oil and season with salt and pepper.
3. Grill chicken for 6-7 minutes per side, or until cooked through. Remove from grill and set aside.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
5. Add onion, red bell pepper, and green bell pepper to the skillet and sauté for 5-7 minutes, or until vegetables are softened.
6. Add garlic to the skillet and sauté for an additional minute.
7. Add diced tomatoes, chicken broth, red wine, oregano, basil, salt, and pepper to the skillet. Bring to a simmer.
8. Add grilled chicken breasts to the skillet and spoon sauce over the chicken.
9. Cover the skillet and simmer for 10-15 minutes, or until chicken is heated through and sauce has thickened.
10. Sprinkle chopped parsley over the top of the chicken before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Grill: Medium-high heat
Skillet: Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 14g
Protein: 35g
Sodium: 630mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Dry red wine can be substituted with chicken broth or vegetable broth.
Variations:
- Add sliced mushrooms to the skillet with the vegetables.
- Use fresh herbs instead of dried herbs.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and Tricks:
- To prevent sticking, make sure the grill grates are well-oiled before adding the chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- For a thicker sauce, add a tablespoon of cornstarch mixed with water to the skillet.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the chicken cacciatore on a large platter with a sprinkle of chopped parsley over the top.
Garnishes:
Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side of garlic bread and a green salad.
Suggested Side Dishes:
- Roasted vegetables
- Grilled asparagus
- Mashed potatoes
Troubleshooting Advice:
- If the sauce is too thin, simmer for an additional 5-10 minutes to thicken.
- If the chicken is not cooked through, return to the skillet and simmer for an additional 5-10 minutes.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Cacciatore means "hunter" in Italian, and this dish is traditionally made with game meat. However, chicken cacciatore has become a popular variation of the dish.
Flavor Profiles:
This dish has a rich tomato sauce with a blend of herbs and spices. The grilled chicken adds a smoky flavor to the dish.
Serving Suggestions:
Serve with a glass of red wine for a classic Italian meal.
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Region: Italian