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Restaurants›Napoli’s Italian restaurant ( Lufkin Tx )›Chicken Cacciatore Recipe

Chicken Cacciatore Recipe

Name: Napoli’s Italian restaurant ( Lufkin Tx )s Chicken Cacciatore Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb boneless skinless chicken thighs (or breasts); 1 tsp salt; 0.5 tsp black pepper; 0.25 cups all-purpose flour (for dredging); 2 tbs olive oil; 1 cup yellow onion, thinly sliced; 0.5 cups green bell pepper, sliced into 1/2-inch strips; 0.5 cups red bell pepper, sliced into 1/2-inch strips; 1 cups cremini or white mushrooms, sliced; 0.5 cups black olives, pitted and halved; 3 cloves garlic, minced; 1 tbs olive oil (additional for sauce); 14 oz crushed tomatoes (canned); 2 tbs tomato paste; 0.25 cups dry red wine (optional); 0.5 cups chicken stock; 1 tsp dried oregano; 1 tsp dried basil; 0.25 tsp red pepper flakes; 0.5 tsp sugar (optional, to balance acidity); 0.5 tsp salt (additional); 0.25 tsp black pepper (additional); 2 tbs fresh parsley, chopped (for garnish); 4 servings cooked pasta, polenta or crusty bread; 0.25 cups grated Parmesan cheese

Inspired by Napoli’s Italian restaurant ( Lufkin Tx )

Time50m

Serves4

Sautéed in our zesty marinara sauce w/fresh bell peppers, mushrooms, black olives & onions.

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Ingredients

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Chicken

1 lb boneless skinless chicken thighs (or breasts)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cups all-purpose flour (for dredging)

2 tbs olive oil

Vegetables & Aromatics

1 cup yellow onion, thinly sliced

1/2 cups green bell pepper, sliced into 1/2-inch strips

1/2 cups red bell pepper, sliced into 1/2-inch strips

1 cups cremini or white mushrooms, sliced

1/2 cups black olives, pitted and halved

3 cloves Garlic, minced

Sauce & Seasoning

1 tbs olive oil (additional for sauce)

14 oz crushed tomatoes (canned)

2 tbs tomato paste

1/4 cups dry red wine (optional)

1/2 cups chicken stock

1 tsp Dried oregano

1 tsp dried basil

1/4 tsp Red pepper flakes

1/2 tsp sugar (optional, to balance acidity)

1/2 tsp salt (additional)

1/4 tsp black pepper (additional)

2 tbs Fresh parsley, chopped (for garnish)

To Serve (optional)

4 servings cooked pasta, polenta or crusty bread

1/4 cups Grated Parmesan cheese

Method

Chicken

Prepare chicken

Pat the chicken dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge each piece in 1/4 cup flour, shaking off excess.

Sear chicken

Heat 2 tbsp olive oil in a large skillet or sauté pan over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if needed) and cook 3–4 minutes per side, until golden brown (chicken will not be fully cooked). Transfer chicken to a plate and set aside.

Vegetables & Aromatics

In the same skillet, add 1 tbsp olive oil over medium heat. Add the sliced onion and sauté 3–4 minutes until soft and translucent, scraping brown bits from the pan.

Add the sliced bell peppers and cook 3 minutes more until beginning to soften.

Add the sliced mushrooms and continue to cook 3–4 minutes until mushrooms release their liquid and it mostly evaporates.

Stir in the minced garlic and cook 30–45 seconds until fragrant (do not brown).

Sauce & Finish

Pour in 1/4 cup dry red wine (if using) to deglaze the pan, scraping up any browned bits; simmer 1–2 minutes to reduce slightly. If not using wine, add 2 tbsp chicken stock and scrape pan.

Add the 14 oz crushed tomatoes, 2 tbsp tomato paste, 1/2 cup chicken stock, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1/2 tsp sugar (optional), 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and bring to a gentle simmer.

Return the seared chicken and any accumulated juices to the pan, nestling pieces into the sauce. Spoon sauce over the chicken.

Stir in the halved black olives. Reduce heat to low, cover partially, and simmer 15–20 minutes, or until chicken is cooked through to 165°F (74°C) and sauce has thickened. Uncover for the last 5 minutes if you want a thicker sauce.

Taste and adjust seasoning with additional salt, pepper or a pinch of sugar as needed. Sprinkle chopped fresh parsley over the finished dish.

To Serve

Serve the chicken cacciatore over cooked pasta, creamy polenta or with crusty bread. Spoon plenty of sauce and vegetables over each portion and finish with grated Parmesan if desired.