Quick Chicken Cacciatore

 12 April 2021

Recipe from The America's Test Kitchen Quick Family Cookbook, America's Test Kitchen, 2012, p. 118.

It has been a while since we had chicken cacciatore. Searching through the blog didn't find much and since I didn't want a recipe that took a lot of time I checked the Quick Family Cookbook and found this recipe.

Quartered white mushrooms, chopped onion, olive oil, minced dried porcini mushrooms, and salt were cooked in a covered skillet over medium-high heat until the mushrooms had released most of their liquid. The cover was removed and cooking continued until the mushrooms were browned. Minced garlic and herbs de Provence were stirred in and cooked until fragrant. A little flour was stirred in and cooked for a minute followed with red wine and chicken broth which was whisked until smooth. Canned crushed tomatoes were added and simmered. Thin slices of boneless skinless chicken breast were added and simmered until the chicken was cooked and the sauce had thickened. It took a little over an hour to make the sauce which was then added to pasta to be served. We had it with both penne and farfalle. 

This was a good dish and worth having again. The chicken was tender and moist and the sauce was good with simple flavors. It would have been better if I had remembered to add the grated parmesan and chopped parsley just before serving. :-(  It was as good leftover as the first time, all that needed to be done was to cook some pasta, heat up some sauce, then toss them together. And add Parmesan and parsley ... don't forget that!