Ingredients
- 5 g dried porcini mushrooms
- 3 tablespoons extra-virgin olive oil, divided
- 1.2 kg boneless, skinless chicken breasts (4 large or 6 small)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 small yellow onions, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, minced
- 100 ml dry white wine (or additional chicken broth)
- 100 ml chicken broth
- 2 x 400 g cans crushed tomatoes
- 200 g cremini mushrooms, sliced
- 2 teaspoons Italian seasoning
- ½ tablespoon balsamic vinegar
Optional Add-ins:
- ½ cup pitted black olives
- 2 tablespoons capers, drained
For Serving:
- Whole wheat pasta, brown rice, or polenta
- Chopped fresh parsley or basil
- Freshly grated Parmesan cheese
Instructions
- Soak Porcini Mushrooms: Start by soaking the porcini mushrooms in ½ cup of boiling water for 20 minutes. Once softened, strain them, reserve the soaking liquid. Finely chop the mushrooms.
- Prepare and Sear the Chicken: Using a mallet or rolling pin, pound the chicken to an even thickness, about 1.5 cm thick. Season the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a deep, large skillet or Dutch oven over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onions and red bell pepper until softened, about 5-6 minutes. Add the garlic and cook until fragrant, around 30 seconds.
- Deglaze and Build the Sauce: Pour in the white wine (or broth), scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 1-2 minutes. Stir in the reserved mushroom liquid, chicken broth, crushed tomatoes, sliced cremini mushrooms, Italian seasoning, and balsamic vinegar. Bring the mixture to a simmer, then reduce the heat to medium-low. Let the sauce gently simmer for 10 minutes, allowing it to thicken slightly and the flavours to meld.
- Finish Cooking the Chicken: Return the chicken breasts to the skillet, nestling them into the sauce. Simmer, partially covered with a lid, for 5-10 minutes, or until the chicken is cooked through and sauce thickened.
- Serve: Taste and adjust the seasoning if needed. For an extra burst of flavour, stir in the black olives and capers. Serve the Chicken Cacciatore over your choice of pasta, rice, or polenta. Garnish with fresh parsley or basil and a sprinkle of Parmesan cheese. Enjoy!
Nutrition
Notes
- To Store: Place leftovers in an airtight container and refrigerate for up to 4 days.
- To Reheat: Warm the Chicken Cacciatore gently in a Dutch oven over medium-low heat on the stovetop until heated through.