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Chicken Cacciatore 2

Cook's Country, Oct/Nov 2012
2 servings
Prep info
10 min prep + 40 min cook
Prep time
Not set
Cook time
Not set
Time required
Not set
Oven preheat
Mains - Chicken


  • 2 chicken breasts (boneless, skinless, 6 to 8 oz)
  • salt
  • freshly ground black pepper
  • olive oil (as needed)
  • 225 g sliced portabello mushroom caps (gills removed, caps halved and thinly sliced)
  • 225 g sliced onion
  • 1/2 chopped red bell pepper
  • 1 T minced garlic
  • 1 T tomato paste
  • 1 T minced rosemary (fresh)
  • 1/4 T crushed red pepper flakes
  • 200 g canned diced tomatoes
  • 1/2 c chicken broth


1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12" nonstick skillet over medium-high heat until just smoking. Add chicken and cook til browned, 3 to 5 minutes per side; transfer to plate.

2. Heat oil in now-empty skillet over medium-high heat til shimmering. Add mushrooms and 1/2 tsp salt; cook until well browned, 5 to 7 minutes. Transfer mushrooms to plate with chicken.

3. Heat oil in now-empty skillet over medium-high heat til shimmering. Add onions, bell pepper, and 1/2 tsp salt; cook until beginning to brown, 5 to 7 minutes.

4. Stir in garlic, tomato paste, rosemary, and red pepper flakes; cook until fragrant, about 30 seconds.

5. Add tomatoes with their juice, and any accumulated chicken juice. Stir in broth and bring to a boil

6. Nestle chicken and mushrooms into skillet. Reduce heat to medium-low, cover, and simmer until chicken registers 160F, about 10 minutes, flipping chicken once halfway through cooking. 

7. Transfer chicken to platter, place in a preheated low oven, and let rest for 5 minutes.

8. Continue to simmer sauce until slightly thickened, 3 to 5 minutes longer. Season sauce with salt and pepper to taste. Spoon sauce over chicken. Serve.