Saturday Recipe

Here is a weeknight one pot meal which looks delicious. I have made Chicken Cacciatore in the past and may well try it again with this recipe.

WEEKNIGHT CHICKEN CACCIATORE

by Anita Lo

Chicken cacciatore, or in the hunter's style, is one of the first recipes I made in college. It's an easy, one-pot weeknight meal and a great way to use up any leftover tomatoes.

ACTIVE TIME
15 mins

TOTAL TIME
30 mins

PORTIONS
2 servings

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EQUIPMENT

  

Rimmed baking sheet

  

Wire rack

  

Mixing bowls

  

Chef's knife

  

Large skillet

  

Large spoon

  

Tasting spoon

  

Tongs

INGREDIENTS

12  oz

Boneless, skinless chicken breasts

  

salt and pepper

2  tbsp

Olive oil + more as needed

 1/2 

large onion, diced

2  

garlic cloves, minced

  

Splash white wine

1  

Fresh thyme, sprig

1  

Bayleaf

3  

Tomatoes, chopped

 1/4 c

Kalamata olives, pitted

1  

Fresh oregano, sprig

RECIPE

STEP 1 For the chicken: Heat a dry skillet on high heat for for one minute, then add the oil. Season chicken with salt and pepper on both sides and add to the pan. Brown, about 2-3 minutes per side, reducing heat to medium after 1 minute. Remove and pour out any dark oil.

STEP 2 For the sauce: To the same skillet, add more oil and sweat the onions, 3-5 minutes (add more olive oil as needed). Add garlic, thyme and bay leaf, followed by white wine. Reduce white wine until almost dry, then add tomatoes, season with salt and pepper, and toss. Add the chicken back to the pan along with the olives. Cook 10 minutes, occasionally moving the sauce around until it’s thickened. Season to taste with salt and pepper.

STEP 3 Plate by spooning the sauce onto a serving platter. Remove the bay leaf and thyme. Add fresh oregano followed by chicken.

WEEKNIGHT CHICKEN CACCIATORE

by Anita Lo at Panna

INGREDIENTS

Rimmed baking sheet

Wire rack

Mixing bowls

Chef's knife

Large skillet

Large spoon

Tasting spoon

Tongs

12 oz

Boneless, skinless chicken breasts

salt and pepper

2 tbsp

Olive oil + more as needed

1⁄2

large onion, diced

2

garlic cloves, minced

Splash white wine

1

Fresh thyme, sprig

1

Bayleaf

3

Tomatoes, chopped

1⁄4 c

Kalamata olives, pitted

1

Fresh oregano, sprig

12 oz Boneless, skinless chicken breasts
salt and pepper
2 tbsp Olive oil + more as needed
1/2 large onion, diced
2 garlic cloves, minced
Splash white wine
1 Fresh thyme, sprig
1 Bayleaf
3 Tomatoes, chopped
1/4 c Kalamata olives, pitted
1 Fresh oregano, sprig

For the chicken: Heat a dry skillet on high heat for for one minute, then add the oil. Season chicken with salt and pepper on both sides and add to the pan. Brown, about 2-3 minutes per side, reducing heat to medium after 1 minute. Remove and pour out any dark oil

For the sauce: To the same skillet, add more oil and sweat the onions, 3-5 minutes (add more olive oil as needed). Add garlic, thyme and bay leaf, followed by white wine. Reduce white wine until almost dry, then add tomatoes, season with salt and pepper, and toss. Add the chicken back to the pan along with the olives. Cook 10 minutes, occasionally moving the sauce around until it’s thickened. Season to taste with salt and pepper.

Plate by spooning the sauce onto a serving platter. Remove the bay leaf and thyme. Add fresh oregano followed by chicken

Have a great weekend