Chicken Cacciatore!

Chicken cacciatore is one of those dishes I always heard of, but strangely, never had as a kid. I couldn’t tell you why that is, but it certainly is worth taking the time to make. It is such a simple dish, and in many ways, reminds me of the poulet basquaies I made ages ago. I like these kinds of rustic dishes, they are generally pretty easy, and have loads of flavor. Simple ingredients that don’t get screwed up by trying to make them into something they aren’t.

What you need:

chicken, whole, cut up, or breasts if you prefer.

olive oil

10 – 12 crimini mushrooms sliced thin

garlic, minced how much do you like?

1 onion sliced thinly

1 bell pepper sliced thinly (about the same size as the onion)

1 can diced tomatoes

white wine

salt and pepper

herbes de provence

That is really it. You could add pancetta, red pepper flakes, bay leaves, fresh basil, you know,  that kind of thing.

I decided serve it on top of some gluten-free  noodles, and I picked up a box of Schar tagliatelle.

This is pretty straightforward stuff. Season the chicken with salt, and pepper. Heat the oil in a skillet, and sear the chicken. When it releases from the pan, flip it over, and sear it on the other side. The second side won’t take as long as the first. Remove the chicken and set it on a plate for the time being.DSCF0560

DSCF0561There should be some oil left in the pan. Throw in the mushrooms add a little salt, and saute them until they are tender.DSCF0564 Then add the bell pepper, onion and garlic. Again, add a touch of salt, and saute until it is tender.  DSCF0565Add some wine, and bring it to a boil.  Scrape the brown bits up. I can’t really tell you how much, I wanted enough of the liquid to get some with the noodles. DSCF0566Next add the can of tomatoes and stir them in and bring the whole thing up to a boil. Add the black pepper and herbes de provence.  See how much liquid you have, if it looks like enough that you can get the chicken down in it part way.  Put the chicken in with whatever liquid is on the plate, put the lid on the skillet, and turn it down to a simmer.

While the chicken is simmering get the water boiling for your pasta. Cook the pasta according to the directions on the box. Keep in mind that the chicken will be fine if it is done a little before the pasta. The pasta on the other hand will turn into a gummy mess while the chicken finishes cooking.

Put some noodles on the plate, and top it with the chicken, and then veggies, and sauce. Bon appetit!    DSCF0567

2 responses

  1. Pingback: Poulet au basilic et vermicelles | LauraLovingLife

  2. Easy recipe!! Love it! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Party starts tomorrow at 7:05 pm eastern time! Hope to see you there!

    Cindy from vegetarianmamma.com

    March 27, 2013 at 7:33 pm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 548 other followers