Quick Chicken Cacciatore

Name: Quick Chicken Cacciatore
Ingredients: 2 tablespoons Filippo Berio extra-virgin olive oil; 1 1/4 teaspoon kosher salt; 1 teaspoon celery seeds; 1 1/4 teaspoon dried oregano; 1/4 teaspoon black pepper; 1 teaspoon hot red pepper flakes, or more; 6 boned chicken breast halves, cut into 2-inch-wide strips; 1 onion, peeled and minced; 3 cloves garlic, minced; 2 ribs celery, thinly sliced; 1 medium green pepper, seeded and diced; 1/3 cup white wine; 1 28-ounce can tomatoes; 1 Juice oflemon; Ingredients

Alla cacciatore means “hunter style,” and has come to define a stewed tomato-based chicken dish that has no authentic foun- dation in Italian culinary history that I am aware of. Instead of chicken, pheasant, quail, or rabbit was used and cooked not with tomatoes, which were a late addition arrival to Italy in the 16^th century but with wine, water and herbs. Simmered slowly, chicken cacciatore is especially welcome in winter. We have our Italian American ancestors to thank for the addition of chicken and as a nod to them and to our no-time-to-cook culture, this quick version utilizes boneless chicken breasts cut into strips and is ready in about 20 minutes. Good on its own, it also is a perfect partner for polenta or rice.

Ingredients

2 tablespoons Filippo Berio extra-virgin olive oil
1 1/4 teaspoon kosher salt
1 teaspoon celery seeds
1 1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1 teaspoon hot red pepper flakes, or more
6 boned chicken breast halves, cut into 2-inch-wide strips
1 onion, peeled and minced
3 cloves garlic, minced
2 ribs celery, thinly sliced
1 medium green pepper, seeded and diced
1/3 cup white wine
1 28-ounce can tomatoes
1 Juice oflemon
Ingredients

Directions

Combine the salt, celery seeds, oregano, pepper, and pepper flakes in a plastic bag. Add the chicken strips, close the bag and shake to coat them in the mixture.
Heat the olive oil in a sauté pan large enough to hold the breast strips in a single layer. If you don't have a large enough pan, brown them in batches
As they brown, transfer them to a dish. Add the onion, garlic, celery and green pepper to the pan and cook until the mixture softens.
Raise the heat to high and pour in the wine and allow most of it to evaporate. Lower the heat and stir in the tomatoes and lemon juice. Return the chicken strips with their juices to the pan. Cover and simmer the mixture for 15 minutes. Use immediately or refrigerate. Reheat slowly.
Variation: Packaged, fresh sliced mushrooms make a nice addition, as does 1 cup of frozen peas. Add the mushrooms with the celery; add the peas five minutes before the chicken is done.
Thinking Ahead: Buy and freeze extra chicken breasts to have on hand. Onions and garlic can be minced in batches, wrapped well in plastic wrap and also frozen for future use.

This recipe was featured on Season 26 - Episode 2613.