Cacciatore is a classic Italian dish and this healthy recipe uses boneless chicken breast to keep preparation simple and quick. Tender chicken breasts are quickly sauteed, and finish cooking in a simple marinara sauce resulting in succulent flavorful chicken.
Typically Cacciatore is served over pasta or polenta. But there are no rules here. It is equally delicious served with crusty bread and a big salad!
Cacciatore means “hunter” in Italian. Typically this dish was prepared by hunters with ingredients from the forests. Usually, this would have entailed the results of that day’s hunt. Today this hearty meal has evolved into a dish of chicken or rabbit, vegetables, tomato and sometimes wine.
This recipe is sure to please. Quite simply it will provide your family with a hearty meal that is delicious served over polenta or pasta. Polenta is our family’s favorite. Additionally, polenta is a great choice if you are looking to serve a whole grain based food. Check out this link for easy to follow steps on how to make basic polenta.
The Chicken
Generally when preparing cacciatore, both chicken thighs and breasts are utilized. However, in order create a lighter healthy dish, I have these out for boneless skinless chicken breasts. This is especially beneficial if you are following weight watchers or just prefer white meat. But if you have dark meat lovers that you are trying to please, boneless skinless thigh meat can easily be substituted. Or use a combination of both boneless thighs and chicken breasts. It’s all personal preference.
Fresh or Roasted Garlic
I love the flavor that garlic brings to many dishes. However, fresh garlic can be harsh and over powering especially in dishes that have shorter cooking time. I have found that using roasted garlic in many of my dishes has helped to curtail the pungent aftertaste. Furthermore, roasting garlic enhances its flavor with the natural caramelization that takes place. And here is the best part, using roasted garlic eliminates the need for peeling and mincing. Simply, squeeze the garlic clove and out pops a sweet, tender morsel that can be mashed and easily incorporated to any dish. I will often roast several heads of garlic at a time as they store nicely for several weeks, refrigerated.
If you choose to use fresh garlic, make sure to remove the green sprout from the center of the clove. While this is a sign of life, it will bring a strong and bitter aftertaste to any dish.
The Best Tomatoes for the Best Chicken Cacciatore
Any brand of canned tomatoes will work with this recipe. However, my favorite go to brand is Mutti Tomatoes. I can rely on this brand to be sweet without being acidic. Whenever you take the time to prepare homemade pasta sauce, you don’t want the final product to be acidic in flavor. If you have had this experience, try a different brand of tomatoes. When preparing this sauce, I reach for Mutti’s Crushed Tomato Polpa. These tomatoes are finely chopped and require no additional pureeing when making sauces. Often times I can find them in supermarkets and at Sprout’s.
Weight Watchers and Waist Watchers
A one cup serving of sauce served with 4-5 ounces of chicken breast is 4 WW Smart Points or 385 calories.
A one cup serving of sauce served with 4-5 ounces of chicken thigh is 7 WW Smart Points or 486 calories.
3/4 cup of cooked polenta is 5 additional WW Smart Points on the Blue Plan.
Buon Appetito!
Chicken Cacciatore
This classic Italian recipe uses boneless chicken breast for quick and easy preparation. Tender chicken breasts are quickly sauted then finish cooking in a simple marinara sauce resulting in succulent flavorful chicken. Typically Cacciatore is served over pasta or polenta. But there are no rules here. It is equally delicious served with crusty bread and a big salad!
- Prep Time: 25 minutes
- Cook Time: 45 mintes
- Total Time: 1 hour and 15 min
- Yield: 5 servings 1x
- Category: Chicken Entree
- Method: Stove top
- Cuisine: Italian
Ingredients
For Chicken:
- 24 ounces (1 1/2 pounds) Boneless Chicken Breasts (about 3–4 breasts)**
- 1 teaspoon Kosher Salt, divided
- 1/2 teaspoon Cajun Seasoning
- 5 Tablespoons All-Purpose Flour
- 4–5 teaspoons of Olive Oil
For Sauce:
- 1 Cup Sweet Onion, diced (about 1 small onion)
- 1 1/2 cups Carrot, shredded (about 2 large)
- 1/8 teaspoon Crushed Red Pepper Flakes
- 1 Tablespoon Roasted Garlic (smashed) or 2 teaspoons Fresh Garlic, minced
- 1/2 cup Dry White Wine
- 15 ounces Crushed Tomatoes (1 – 15 ounce can)
- 15 ounces Tomato Sauce (1 Can)
- 1/2 cup Chicken Broth
- 1 Bay Leaf
- 2 Sprigs Fresh Thyme
- Fresh Parsley, chopped for Garnish
Instructions
For Chicken:
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The chicken breasts can be prepared one of two ways. Either cut the chicken breast pieces in half or slice the breasts into two thin cutlets. Smaller thinner pieces will expedite the cooking time. If preferred, chicken cutlets can be purchased.
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Place the flour in a plastic bag. Season the flour with 1/2 teaspoon of Cajun Spice and 1/2 teaspoon kosher salt.
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Season the chicken pieces with the remaining 1/2 teaspoons of kosher salt and cajun seasoning. Close up bag and shake to combine. Toss the chicken into the seasoned flour, coating completely and shaking off the excess.
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Heat a large Dutch oven, over medium high heat. A skillet can be used but choose a pan that has a lid. The use of a lid will make it easier to saute the chicken with a small amount of oil. Turn off heat source and lightly spray pan with Bak-Kleen or other cooking spray.
- Return heat to medium-high and add two teaspoons of olive oil to the hot pan. When the oil is hot and begins to shimmer, add half of the chicken pieces to the hot oil and brown for about 3 minutes. *Cover the pan checking the chicken every couple of minutes. When the chicken begins to turn white around the edges, it is ready to turn over. Continue cooking chicken on the other side just until golden, (about 2-3 additional minutes) *(It is particularly helpful to place the lid on the pot while browning the chicken and the vegetables. The trapped steam they let off helps to keep things moist without the addition of extra oil.)
- Remove the chicken and set aside. Repeat with remaining chicken pieces and add 1-2 teaspoons of olive as needed. Remove all chicken and set aside.
For Sauce:
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Add one more teaspoon of olive oil to the pot and add the onions. Once the onions have started to soften, add the carrot. Continue to cook over medium heat until the onion and carrot have softened and become limp, about 5 minutes. If you find that the vegetables are getting to dry and look like they are going to burn and stick to the pot, add a splash of water or broth to loosen things up.
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Season with red pepper and garlic and continue to sauté for another 2 minutes. Stir in the wine, crushed tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf and thyme.
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Add all of the chicken back to the pot along with any juices that have accumulated. Reduce the heat to simmer and cover. Simmer for 45 minutes, or until chicken is tender. Halfway through cooking time, taste the sauce for seasoning. Season with salt and pepper, to your taste at this point.
- While the chicken is braising in the sauce, prepare the polenta or pasta, if using.
- Place the polenta or pasta in the bottom of each bowl and top with a piece of chicken. Spoon the sauce over the chicken.
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Garnish with Romano cheese and parsley.
Notes
A one cup serving with a piece of Chicken Breast is 4 WW Smart Points. A one cup serving with a piece of Chicken Thigh is 11 WW Smart Points.
