Showing posts with label chicken cacciatore. Show all posts
Showing posts with label chicken cacciatore. Show all posts

Thursday, October 5, 2017

Crockpot Chicken Cacciatore #recipe @LucyBurdette

LUCY BURDETTE: With a ton of company coming this summer, it was time to try a new recipe in my crockpot, something that would pop with flavor even if it was lower in sodium. I opted for chicken cacciatore. Though there are many different versions of this dish, all include chicken, onions, peppers, seasonings, and some kind of tomato product. You can mix and match according to your family's preferences. I had fresh basil and sage, so I used those, along with dried oregano and a bay leaf. I also opted for a jar of the excellent heirloom tomato marinara sauce made by one of our local markets. You could replace that with crushed tomatoes, chicken broth and tomato paste if you prefer. I also added half a cup of red wine, plus mushrooms and baby kale at the end.


Four boneless skinless chicken breasts (add more for more people--there's plenty of sauce!)
One large onion, chopped
One large pepper, chopped
One large clove garlic, chopped
1/2 cup red wine
One scant teaspoon dried oregano
Four fresh basil leaves, chopped 

Two fresh sage leaves, chopped
One bay leaf 
24 ounce jar marinara sauce or crushed tomatoes
10 ounces mushrooms (I used Baby Bella)
Handful of baby kale or spinach
Spaghetti of your choosing

Brown the chicken breast, either in a frying pan or in your slow cooker if it has that setting. I am lucky to have a browning setting on mine, which saves in clean-up. 

Scrape in the onions and peppers and cook another couple of minutes. Add the red wine and spices, along with the garlic. 

Let that cook down a few minutes, then add the marinara or crushed tomatoes.

Change the setting to low, and cook six hours. Add the chopped mushrooms and kale or spinach, turn the setting to high and cook another half hour. You might also add a handful of olives or several teaspoons capers if you like them and can handle the salt. 

Serve over spaghetti with Parmesan cheese grated over the top.

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...

Thursday, September 24, 2015

Lucy's Chicken Cacciatore #Recipe @LucyBurdette

LUCY BURDETTE: I bet I've said this a hundred times if I've said it once, what can I make for my company that's mostly done ahead of time, while utterly delicious?  

It's like asking one of those magic eight balls we had as kids--this time the answer came up Chicken Cacciatore. This dish is not hard to make, and tastes even better the next day--so perfect for entertaining!


Eight boneless skinless chicken thighs
Flour seasoned with salt and pepper
2 tablespoons butter
2 tablespoons olive oil
1 cup cup chopped green peppers
One large onion, roughly chopped
One garlic clove, chopped
8 ounces mushrooms, cleaned and sliced
Two sage leaves, chopped
One bay leaf
1/2 cup chicken broth
1/2 cup wine
28 ounce can tomatoes, diced with juice
Basil and parsley, chopped for garnish


Heat the butter and olive oil in a large frying pan until bubbling. Dip the chicken thighs in the seasoned flour and brown them on both sides in the oil and butter. 

Remove the chicken to a plate. In the same pan, brown the chopped pepper and onion until soft, then add the chopped garlic and mushrooms and cook for another 2 to 3 minutes. And the wine to the same pan and simmer, being sure to scrape up the brown bits at the bottom. 

In a stock pot, combine the browned chicken with the vegetable mixture, the chicken broth, and the diced tomatoes. Simmer this for at least half an hour, until the chicken is cooked and the sauce is beginning to thicken. This dish is even tastier if you make it a day ahead and then rewarm. 

Serve it with polenta and steamed spinach. Garnish with chopped basil and parsley.

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