Every guy can claim to be a “master” of the grill, but it’s important for all men to have (at least!) one dish that they can proudly make in the kitchen. In our house, that guy is Joe C. And that dish is Chicken Cacciatore.
This is Joe. He just ran his first Half Marathon in Savannah!
Joe first dabbled in making cacciatore when he saw Bobby Flay’s show, Throwdown. You may have seen it? In this show, Bobby Flay visits small town cooks, known for their signature dish,
then humiliating them in public by beating them at the one thing they do best and challenges them to a fair and friendly “throwdown”
or cooking competition.
Joe started out by making both contenders: 1) a tried and true recipe made by a NYC Firehouse Chef and 2) one made by his man-crush, Bobby Flay. From there, he has taken the best parts of both versions and adapted it into his own stellar creation.
Joe C. is Italian and therefore enjoys cooking for a crowd of family and friends. That said, note that this serves 8 people! No need to cut the recipe in half. The leftovers are great and you can pack them as lunches to take to work. You can eat chicken cacciatore, every meal, for 3 days straight and live to tell about it. Trust me, I have.
Without further ado, I give you Joe C’s Cacciatore:
- 5 chicken breasts, cut into thirds
- 3 bell peppers: 1 red, 1 orange, 1 green, 1 yellow
- 1 lb sliced white mushrooms
- 1 red onion, diced
- 32 oz. diced tomatoes (with juice)
- 8 cloves garlic
- 3 tbsp. capers
- 1 cup red wine (Joe used Coppola Merlot because he is a wine
snobconnoisseur, but you can use any red wine, as long as you would actually enjoy drinking it)
- Olive oil for cooking
- 1 cup chicken broth
- Fresh basil leaves
- 1 tbsp. crushed red pepper
- 2 diced jalapenos (fresh)
- Salt and pepper
- Cut chicken breasts into thirds and season with salt and pepper. Cook chicken chunks for 3-4 mins each side, on Medium, until lightly browned.
- Remove chicken from pan and place in separate bowl
- Add olive oil to pan, add mushrooms and cook, seasoning with salt and pepper to taste, for about 3 mins. Remove and place in bowl with chicken.
- Into the pan, put diced red onion and sliced bell peppers and cook or 3 mins, until tender.
- Then add garlic and jalapenos until the garlic is brown -- Be careful! Do NOT burn the garlic, you'll have to start over again!
- Add chicken broth and red wine to pan, let reduce for 3 mins.
- Add tomatoes and crushed red pepper into the sauce in pan. Bring to a bubbling simmer and add chicken and mushrooms.
- Cover and reduce to Medium-Low, or 30-45 mins, stirring occasionally until chicken is tender.
- Grab a slotted spoon and remove the chicken and place into a separate bowl.
- Turn pan with sauce remaining in it up to High, stir occasionally for 10 mins until it thickens.
- Add capers and fresh basil to the sauce and stop cooking.
- Serve over pasta or rice. Place chicken chunks on pasta and pour a hearty ladle-ful of sauce over the top.
- Top with Parmesan cheese, garnish with more fresh basil.