As a kid you probably called it Kitchen Cacciatore too.
One of my absolute favorite dishes my mom would make when I was a kid was Chicken Cacciatore. I used to call it “Kitchen Cacciatore” and the name just stuck. Her recipe was a simple one that she got from Weight Watchers way back in the day.
Every time I have this dish the distinct flavor brings me back to earlier days.
What I remember most is that this combination of chicken, tomato and spices served with white rice was my kryptonite – I would eat the entire batch at dinner until there was none left.
Last night I made a higher end version of this amazing dish and as predicted, there where NO leftovers! Served with cauliflower mash in leu of the traditional white rice and some broccoli rabe and there where clean plates all around.
- 10 chicken thighs - skins removed and fat trimmed. Substitute in some breasts if you like white meat.
- 1 tablespoon each fresh ground salt and pepper. More to taste.
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped (I used a mix of red and orange peppers)
- 1 onion, chopped (I used leeks as an option - about a 1.5 cups)
- 1/2 cup fresh fennel, chopped.
- 1 cup fresh baby bella mushrooms - quartered.
- 3 garlic cloves, finely chopped.
- 3/4 cup dry white wine
- 2 cups fresh cherry or marzano cherry tomatoes - chopped with juices
- 3/4 cup reduced-sodium chicken broth
- 2.5 tablespoons drained capers
- 2 tablespoons fresh oregano leaves - chopped
- 1/4 cup coarsely chopped fresh basil leaves
- Pre-heat oven to 400 degrees.
- Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
- In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches.
- Transfer the chicken to a plate and set aside.
- Add the bell pepper, onion, fennel and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
- Add the wine and simmer until reduced by half, about 3 minutes.
- Add the tomatoes with their juice, chicken broth, capers, oregano, basil and mushrooms.
- Place the chicken single layer in a 8x10 baking dish.
- Cover chicken with veggies, herbs and liquid from the pan.
- Place in 400 degree oven for 30 minutes.
- Serve the chicken over mashed cauliflower spooning the juices and veggies over the top.
- You can braise the chicken on the stove top on med high heat for 30 minutes if you start with a large dutch oven when making this recipe.
- 1 - 28oz can of whole san marzano tomatoes can also be used in place of fresh.
- This recipe assumes 2 pieces each but as I mentioned you may need to add more chicken or less people as this is soooo good.
I fell in love with Baby Bok Choi from my first taste. I’ve modeled this recipe after a local asian restaurant’s version that made my first impression of this veggie – a real keeper and a great low carb side dish.
I make this side about once a week when I can find Baby Bok Choi at its freshest. My local Big Y or the Fresh Market are my go-to sources for the most consistent quality. Konnichiwa!
- 1 large clove of garlic - thinly sliced
- 1/2 lb baby bok choi - about 4 small heads
- 1/2 cup chicken stock
- 1 tbsp EV olive oil
- 1/2 tbsp EV butter
- 1 tbsp toasted sesame oil
- fresh ground salt and pepper
- Cut off bottom stem of each baby bok choi head and rinse.
- Saute garlic in olive and sesame oil until golden. Then add butter.
- Add baby bok choi and saute on medium for 8 minutes till tender.
- Add salt and pepper.
- Add chicken stock and reduce by half for about 3 minutes.
- Serve hot.