This chicken cacciatore recipe was based on Cooking Light’s Chicken Cacciatore Sicilian-Style. Read about the cooking and eating experience.
- 1 1/2 tsp olive oil
- 4 chicken breasts, pounded to 1/2″ thick
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Heat the olive oil in a large skillet until hot over medium-high heat. Without crowding the pan, saute the chicken until lightly browned (about 2 minutes) on each side. Remove chicken. |
- 1 Tbsp olive oil
- 1/2 cup red wine vinegar
- 3 cups chopped onion
- 6 garlic cloves, minced
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup capers
- 1 Tbsp sugar
- pinch ground red pepper
- 1 can (28 oz) Italian-style crushed tomatoes
- 2 bay leaves
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Heat olive oil in pan. Saute onion and garlic for 5 minutes. Pour vinegar into pan and scrape bottom to deglaze. Add remaining ingredients and return chicken to pan and bring to a boil. Reduce heat, cover and simmer for 20 minutes. With the pan unconvered, continue simmering or until chicken is tender, about 25 minutes.Serve over fusilli, cavatappi, or macaroni pasta. |