Chicken Cacciatore

Let’s walk through this together. I’m real stupid. Pretty, don’t get me wrong. But kinda dumb. My mother would say that it’s a good thing I’m pretty. Hinting that I’m real empty headed. It’s fine.

I decided to try something new recently and it turns out, this is basically the meal that got me through college. I just wasn’t as fancy back then.


I’m over it.

This is such a quick and easy meal for when you have a lot of random foods in your refrigerator. Plus, it is just so dadgum tasty!

I did just say dadgum. Trust me, it was merited.

Chicken Cacciatore
Chicken Cacciatore

Chicken Cacciatore

4 Boneless, Skinless Chicken Breasts, cubed

White Onion, diced

3 Garlic Cloves, finely minced

1 Pkg. Mushroom Caps, quartered

1 Red Bell Pepper, diced

1 Green Bell Pepper, diced

2 Serrano Peppers, seeded and chopped

1 Bunch of Green Onions, chopped

1 Can Whole Marzano Style Tomatoes

1 Cup Red Wine

1 ½ Cup Chicken Bouillon

Crushed Red Pepper

Dried Oregano

Fresh Parsley


Extra Virgin Olive Oil

Typing this up makes me realize, I may have gone a little nuts with all the ingredients. However, it’s so fresh and tasty….you’ll love it.

Start by heating your olive oil over medium-high heat to brown your chicken. Season it with a little fresh ground salt and pepper and depending on how hot you can get it, it should take about 5-7 minutes on each side to get a good golden color.

Remove your chicken from the pan and let it rest for a minute. Try to leave as much juices as you can! Turn it down to about medium and add all your veggies. Cook them, stirring frequently, until they get to be nice and tender. I did about 10-15 minutes.

And, actually, go ahead and correct this recipe that it calls for a whole bottle of wine. A good one, too. Because the rest of it needs to be consumed. By someone who looks pretty while drinking a really nice red wine. Oh, look...that's us.

At this point, add in your can of tomatoes, chicken and any olive oil or juices they may be holding back from you. Add some red pepper (to taste) and dried oregano. Pour in your wine and chicken broth and let it get to a nice, heavy simmer. Once some of the liquid cooks out to about half of what you added, cover your pan/pot/whatever and let it simmer on medium-low to low for about 45 minutes.

Here, it’s very important that you pour yourself a hefty glass of that red wine or the chicken won’t cook right. And the chicken will know. Don’t take any short cuts.

After it’s been heated all the way through, go in and break up your tomatoes with a heavy spoon. If you don’t love tomatoes, you can use a can of diced tomatoes but these are the ones I have grown to love>>>>>>


I basically don’t buy anything else anymore. They are soooo tasty. Especially the ones that say “with Basil Leaf.” Plus, I’m not even popular enough to get paid for saying that. So, you know it’s true.

Once the chicken is all tender and filled with delicious Italian juices, toss in some roughly chopped basil and parsley and give it a good strong stirring. Maybe, pour yourself another glass of wine. No one likes a sober cook. Eww.

*judgmental grimace*

Pretty much at this point, you’re ready to have the best food of your life. So, enjoy!

This goes excellent served on top of some bow-tie pasta or really…any kind of pasta. Or through a straw. Or, just put it all on a shovel and pour it directly into your mouth. But be careful with that and blow on it first. It might burn your face. Don’t get over zealous.

photo 1
photo 1

And, if you're feeling especially lustful for carbs, try my Homemade Baguette Recipe!

Happy Eatings!