Chicken Cacciatore

by Gavan on February 27, 2009

Chicken Cacciatore

Chicken Cacciatore, in its most traditional form, uses the dark meat of the chicken which is fattier but has more flavor. Nowadays a lot of chefs choose to use a combination of white and dark but in my version I only use the chicken breast as it’s lean protein. The meat is cooked until it literally falls off the bone.
When finished, the dish can be served alone or over either rice or pasta.
For all of you vegetarians I tried the recipe with Seitan and substituted veg. for chicken broth.
Seitan is made from wheat and has has little in common with flour or bread. Also known as “wheat meat”, “wheat gluten” or simply “gluten”, seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute.

RECIPE:
2-4 servings

2 x 8 oz skinless chicken breasts on the bone
½ x red pepper, thinly sliced
½ x green pepper, thinly sliced
1 large garlic clove, minced

1/8 tsp red pepper flakes (or as much as you can handle)
1x 28 oz. tin chopped tomatoes
1x lemon, zested
1 cup homemade chicken broth
2 x tbsp olive oil
1x bouquet garni (oregano, thyme, bay leaf)
S&P to taste

DIRECTIONS:
In large soup pot, saute peppers in 1 tbsp olive oil over med-low heat for 5 minutes. Add minced garlic, saute for 1 minute.  Add chopped tomatoes, chili flakes, bouquet garni & broth. Bring to a boil. Once boiling, reduce heat, cover and simmer on medium low heat.
Meanwhile, cut chicken breast in half and season with a pinch S&P on both sides. Preheat medium sauté pan on high heat for 2 minutes.  Once hot, add 1 tbsp olive oil and sear breasts until golden (3 minutes each side). Add to tomato sauce. Partially cover with lid and cook until chicken is very tender (falling apart), approx. 1 hour.
Just before serving add fresh lemon zest and season with S&P to taste.

TIP: Cooking the Cacciatore for too long tends to result in creating a pile of little pieces of chicken which end up having to be fished out of the stew and looses the overall appearance.

For all of you vegetarians I tried the recipe with Seitan and substituted veg. for chicken broth.
Seitan is made from wheat and has little in common with flour or bread. Also known as “wheat meat”, “wheat gluten” or simply “gluten”, seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute. Seitan is also high in protein, making it a popular protein source for vegetarians. To my surprise it worked great although I’d recommend cooking it for 20 minutes longer to absorb the flavor.

All recipes are made with the finest quality farmers’ market wholefoods, natural and non-processed ingredients as much as possible.

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