Let’s see. It’s the middle of the month. It’s Monday. That means it is time for The Secret Recipe Club. And if you haven’t heard of it you need to. Each month members are ‘assigned’ a blog to cook from You can cook one or two or as many dishes as you like. You can use them as is or adapt them. You just have to use recipes from the blog.
This month I was lucky to be ‘given’ The Slow Roasted Italian authored by Donna.
So many good things. So little time.
Since I was in the mood for Italian I searched her blog until I came upon the perfect dish. Quick! Easy! Delicious!
- Chicken Cacciatore
Oh! My! Goodness!
I haven’t made this dish in YEARS and the last time I did it was made with cans of tomato soup **Gasp** but it was all I had and it was good. Now I have this and I am very glad I have since lost the other recipe. **WHEW**
-
2 teaspoons flour {I used 2 Tbl}
1/4 teaspoon sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
4 4 ounce boneless, skinless chicken breasts, pounded to 1/2″ {I used full breasts but sliced them into thinner pieces.}
1 teaspoon extra-virgin olive oil
1 1/2 cups chopped sweet onion
1 cup red bell pepper strips, about 3″ long and 1/4-1/2″ wide
2 cloves fresh minced garlic
1/2 cup dry white wine
1 can (14.5 ounce) no salt added diced tomatoes in juice {I used Fire Roasted}
1 tablespoon drained capers {I like these more and more!!}
1 tablespoon Italian seasoning
Combine the flour, salt, and pepper on a dinner plate and use a fork to mix until they are well combined.
Pat the chicken dry with a paper towel. Dip one piece at a time into the flour mixture and coat all sides being sure to shake off any excess flour. Transfer them, side by side, to a clean dinner plate (don’t stack them on top of each other).
Place a large nonstick skillet with a lid over medium high heat. When hot, add the olive oil. Immediately add the chicken in a single layer and cook 2 to 3 minutes per side or until golden brown.
Remove the chicken to a clean plate. Ad the onion, bell pepper, garlic and wine to the pan. Stir for 3 to 5 minutes, until the wine slightly reduces. Add the tomatoes and their juice. capers, Italian seasoning and stir to combine.
Place the chicken in the sauce, completely coating them. Bring the sauce to a simmer. Cover the pan, reduce the heat to medium-low and cook for 20 to 25 minutes, or until the chicken is tender and no longer pink. Season with salt and pepper, to your taste. Remove the chicken to your serving dish and allow the sauce to cook and thicken. Remove from pan and pour over chicken when it has thickened to your taste and serve.
Thank you, Donna, for this recipe.
It was wonderful. Very flavorful. Very light. Very definitely going into my “Make This Again” file.
I mean rally – look at all thay yummy goodness!!! How could you NOT make it again, and again. and…..
Donna has some great process pics on the Cacciatore post .
If you want to join in the fun just travel on over to The Secret Recipe Club and sign up. You won’t regret it. Perfect way to meet new foodie bloggers!!
As I was signing in to Donna’s Site I found a new recipe on her blog. Death by Chocolate Cake. THAT one is definitely on my list for my next cake!!!!!!!
September 12, 2011 at 7:39 AM
I haven’t made Chicken Cacciatore in years, either. Looks great!
September 12, 2011 at 8:29 AM
Lovely! I’ve always wanted to try this recipe. I am sure I will soon try it now!
September 12, 2011 at 8:41 AM
Looks great…I love it when the meat is all cut up into small pieces, so many times people serve it with the meat all on the bone in various pieces and I don’t even try to eat it much that way, just sort of hack off a few bites and then just eat the rest of the stuff. This looks wonderful! Sounds like a fun group…and NO, I don’t need another group. Just in case you were thinking along those lines, and I know you were…LOL!
September 12, 2011 at 8:53 AM
anything slow roasted is always a hit here! 🙂
September 12, 2011 at 9:32 AM
Oh delicious! My mother used to make this all the time-seems like I had forgotten it..not any more…
Thanks
September 12, 2011 at 10:27 AM
Your chicken looks like it turned out great. (I agree that Miss Donna is awesome as well) I’ve been lucky enough to actually have that cake made by her and it is beyond description. Absolutely divine.
September 12, 2011 at 10:39 AM
I am so glad you liked it! I am really liking capers more each time I use them and fire roasted tomatoes sound fantastic!
September 12, 2011 at 11:15 AM
I’ve never made this recipe but it does sound intriguing!
September 12, 2011 at 11:21 AM
I’ve never made chicken cacciatore before, but every time I see it, my mouth just waters. This is no different! Great choice for SRC =)
September 12, 2011 at 11:24 AM
I love a nice quick chicken dish. Especially when it comes with a tasty tomato sauce.
September 12, 2011 at 12:20 PM
That looks delicious, and I do like the idea of off the bone. Bookmarked for a cool evening and a bottle of red!
September 12, 2011 at 12:23 PM
It appears that many of us to eat or make this and have not done so, in a while. I think, that is a mistake. Looking at your photos is telling me to scoot and make some chicken.
September 12, 2011 at 2:03 PM
One of my favorite meals. Your dish looks absolutely amazing!
September 12, 2011 at 2:52 PM
Yum, looks so tasty! I’m a big fan of capers too. 🙂
September 12, 2011 at 3:04 PM
That looks like the best kind of comfort food Margaret! This group sounds like a lot of fun, but I just can’t hack another one right now. Maybe when TWD ends 🙂
September 12, 2011 at 4:44 PM
Mmm. Is there anything better than a solid Italian dish? Chicken Cacciatore sounds perfect right now.
September 12, 2011 at 7:22 PM
It has been ages here too since I last made chicken cacciatore but you have me craving it now, great SRC choice.
If you haven’t already, I’d love for you to check out my SRC recipe this month: Welsh Cakes.
Lisa~~
Cook Lisa Cook
September 12, 2011 at 8:01 PM
I’m lovin’ this. And with a side of pasta… serious yum!
September 12, 2011 at 8:07 PM
I love chicken cacciatore! It’s filling and delicious 🙂 Perfect SRC pick!
September 12, 2011 at 9:35 PM
My mom used to dump raw chicken in a pot, pour jarred sauce over it and boil it for hours. That was chicken cacciatore. Thank goodness I got to taste the real thing, and learn how to make it properly. Yours looks perfect..gorgeous..exactly what chicken cacciatore should be! Beautifully done – and what a fantastic SRC choice!
September 13, 2011 at 10:29 AM
Chicken cacciatore was always one of my favorite meals growing up but like other commenters I haven’t made it in years! Great recipe pick.
September 13, 2011 at 12:30 PM
Your chicken looks absolutely delicious!
Also, thanks for your tip on my blog of brushing naan with garlic oil – what a great idea! I feel like I need to make another batch of naan just to do that 🙂
September 14, 2011 at 4:51 AM
I haven’t made chicken cacciatore in years either. Great pic!
September 16, 2011 at 9:10 PM
I have never made this dish ever. But would love to try it. Great pick for SRC and thanks for introducing me to it!