Chicken Cacciatore with Mozzarella
Chicken cacciatore, a classic Tuscan dish also known as Hunter’s stew, gets a quick remake and is on the table in less than 30 minutes. Traditionally made using pigeon, rabbit or chicken, depending on the catch of the day. Slow cooked in a heavy cauldron and hung over a smouldering fire, required time and patience before this flavourful stew was rendered tender and ready to eat. For tonight’s supper, we’re opting for a short cut, chicken cacciatore. It’s loosely put together, based on the original version but with added vegetables and melting mozzarella to finish.
Many of Italy’s iconic dishes are based around regionality and the availability of ingredients. Tomatoes are key to Italian cooking, regardless of the seasons. Fresh or tinned tomatoes are central to pasta sauces, stews and of course, pizzas! For our chicken cacciatore I’ve used tinned tomatoes, sweet peppers and portobello mushrooms. You can use any variety of mushroom, depending on what’s available. For a meatier taste, fresh or dried porcini will add great depth of flavour to this stew. Thyme and chicken are always good together, so that goes in along with a few sprigs of oregano. And then, because lemons have the ability to lift any dish, strips of lemon peel added to the sauce lends a citrusy note. I think it does wonders to bolsters the overall taste and makes it rather special.
What to serve it with Chicken Cacciatore
The obvious side is of course, a good crusty bread, right? Ciabatta is most useful to mop up the rich tomato sauce. Bread is helpful that way. Alternatively, serve with cheesy polenta or buttery mashed potato. For anyone Banting, roast butternut or sweet potatoes are good too. A quick one pan supper that’s pocket friendly and comforting. I’m sure it’ll be a recipe you’ll want to come back to time and again. If chicken is your go to choice for quick and easy dinners, then I’m sure you’ll also love my Chicken and creamy leek casserole. It’s perfect for relaxed family suppers and a great crowd pleaser.
Skinny Chicken Cacciatore
- 20 ml (2 tablespoons) olive oil
- 250 g portobello mushrooms, halved or diced
- a large red onion, diced
- 1 garlic clove, minced
- 1 orange and yellow sweet pepper, deseeded and roughy chopped
- 4 free-range chicken fillets, skinless and deboned
- 80 ml (1/3 cup) dry white wine, Chenin Blanc
- 400 g tin, chopped tomatoes
- 125 ml (1/2 cup) chicken stock
- 1.25 ml (1/4 teaspoon) dried red chilli flakes
- peel of 1 small lemon
- 3 bay leaves
- 5 ml (1 teaspoon) sugar
- several stems fresh thyme and oregano
- salt and pepper, to taste
- 100 g mozzarella, thinly sliced or bocconcini, torn
Heat 15 ml olive oil in a wide-based pan. Sauté the mushrooms on a high heat for several minutes until nicely browned. Season with salt and black pepper. Transfer the mushrooms to a plate. Heat the remaining oil in the same pan and add the onion. Cook over a medium heat until softened, about 8-10 minutes. Add the garlic and sweet peppers and cook for a further 2 minutes. Remove to a plate and set aside.
Season the chicken fillets on both sides with salt and freshly ground black pepper. Drizzle in a little more oil if needed. Brown the chicken on both sides until golden, about 4 minutes per side. Deglaze the pan with the wine and reduce by half.
Add the tomatoes, stock, chilli, lemon peel, sugar and herbs. Return the mushrooms to the pan, cover with a lid and simmer for about 20 minutes. Adjust seasoning if needed. Top with the mozzarella and place under a pre-heated grill until the cheese is bubbling and golden.
11 Comments. Leave new
This sounds yummy?
Looks delicious.
And easy, right? You can be done and dusted in 30 Ka. Just saying….
Glenn says he’s going to make this one!
This can only be a win for you Gill. It’s a one-pan wonder and healthy to boot!
This chicken looks really delicious!
The Italians definitely came up with some of the most flavourful dishes!
Amazing flavours! We loved it and it was so quick to make.
Quick, healthy and great flavour is the winning combo of this dish!
Could I freeze this dish before adding the mozzarella?
Hi Alison. Absolutely. It’s always a good idea to make double and freeze one, especially with this kind of recipe.