Boneless Chicken Cacciatore
📜 Collection: Al Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic, comforting Italian-style boneless chicken cacciatore simmered in a rich tomato and white wine sauce. This rustic family recipe yields tender chicken infused with aromatic herbs, peppers, and onions.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 1 hr 15 mins | None | 4 servings |
🔪 Key Equipment
- Large pot
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cups
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Chicken | broiler fryer, to be boiled and deboned |
| 2 cans | Tomato Sauce | |
| 1 tsp | Oregano | leaf |
| 1/2 cup | White Wine | dry |
| 1 medium | Onion | sliced |
| 1 large | Green Pepper | sliced |
| 1 clove | Garlic | minced |
| 1/2 tsp | Salt | |
| 1/4 tsp | Pepper | |
| 2 cups | Chicken Stock | reserved from boiling the chicken |
Instructions
Step 1: Prep the Chicken
- Boil the 1 broiler fryer chicken in water until fully cooked and tender. Drain, reserving 2 cups chicken stock, and set aside to cool slightly. Once cool enough to handle, debone the chicken and tear or cut into bite-sized pieces.
Step 2: Simmer the Sauce
- In a large pot, combine the 2 cans tomato sauce, 1 tsp oregano, 1/2 cup dry white wine, 1 medium onion, 1 large green pepper, 1 clove minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and the reserved 2 cups chicken stock.
- Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for about 30 minutes until the vegetables are tender and the sauce begins to thicken and develop a rich aroma.
Step 3: Combine and Finish
- Add the deboned chicken pieces back into the simmering sauce.
- Cook for another 30 minutes until the chicken is thoroughly heated through, tender, and has absorbed the rich flavors of the cacciatore sauce.
💡 Make-Ahead & Storage: This dish tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Original Recipe Scan
