Chicken Cacciatore
10
min
Prep time
35
min
Cook time
Ingredients
Serves
4
- 500g B Strong Slow-Cooked Diced Chicken
- Kosher salt and black pepper, to taste
- 2 tbsp extra virgin olive oil
- 1 small yellow onion, chopped
- 2 celery ribs, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 8 ounces mushrooms (white or baby bella), cleaned and sliced
- 3 garlic cloves, minced
- 1 tsp oregano
- 3 sprigs fresh thyme
- 2 tbsp fresh chopped parsley, plus more for garnish
- Pinch red pepper flakes (optional for heat)
- 1 cup red wine
- 28 ounces crushed tomatoes (1 can)
Instructions
- Prepare the Chicken:
- Pat the B Strong Slow-Cooked Diced Chicken dry and season with kosher salt and black pepper to taste.
- Sear the Chicken:
- In a large pan or braiser, heat 2 tbsp of extra virgin olive oil over medium-high heat until shimmering. Add the diced chicken and cook until browned and crisp on the edges, stirring occasionally (about 5–7 minutes). Once browned, remove the chicken from the pan and set it aside.
- Cook the Vegetables:
- In the same pan, add the chopped onion, celery, bell peppers, mushrooms, and minced garlic. Season with a pinch of kosher salt, black pepper, oregano, fresh thyme, parsley, and red pepper flakes (optional for a bit of heat). Cook over medium heat for 5–6 minutes, tossing occasionally until the vegetables are tender and the onions are translucent.
- Deglaze with Red Wine:
- Add the red wine to the pan and let it cook for 3-5 minutes, allowing the wine to reduce by half.
- Add Tomatoes:
- Stir in the crushed tomatoes and let the mixture simmer for 5–10 minutes over medium heat, stirring occasionally.
- Combine Chicken and Sauce:
- Return the B Strong Slow-Cooked Diced Chicken to the pan. Stir to coat the chicken with the sauce, reduce the heat to medium-low, and cover. Let it cook for 10-15 minutes until the chicken is thoroughly heated through and infused with the sauce.
- Serve:
- Garnish with fresh chopped parsley and serve immediately.
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Harvest B operates on Darug, Durak and Gadigal country. We acknowledge these people as the traditional custodians of the Eora Nation and pay our respects to Elders past, present and emerging.