The “caccia” in cacciatore is Italian for “hunt,” so chicken cacciatore is chicken hunter’s style. It’s perfect on chilly autumn evenings. This fast and easy dish is best when made with fattier cuts, such as chicken thighs. The fat provides a richer, deeper flavor at the price of some extra calories.
1 pound boneless skinless chicken thighs and/or breasts
2 tablespoons coconut or olive oil
¾ cup diced onion
½ medium green pepper, julienned
8 ounces cremini mushrooms, sliced
2 cloves garlic, crushed and minced
1 14.5 ounce can crushed or diced tomatoes
Heat a large cast iron skillet over medium high heat. Add one tablespoon oil.
Brown the chicken thighs and/or breasts 3 or 4 minutes on each side. Remove chicken from pan and set aside.
Return pan to stove, reduce heat to medium. Add one tablespoon oil. Add the diced onion, sliced mushrooms, and green pepper. Sauté until onions are soft and golden brown.
Add crushed minced garlic and sauté until the garlic has softened.
Add tomatoes and stir. Return chicken to the pan.
Simmer uncovered about 15 minutes until the sauce reduces and chicken is thoroughly cooked. Add salt to taste if necessary.
Serve over pasta or jasmine scented rice.