Ingredients

Chicken cacciatore is a classic Italian dish, also referred to as hunter’s stew. Early recipes may have been made with rabbit or chicken, and each recipe was adapted for those who might be traveling or hunting for several days and would require an easy to prepare recipe for outside cooking.
Cacciatore means "hunter" in Italian. In cuisine, "alla cacciatora" refers to a meal prepared "hunter-style" with tomatoes, onions, mushrooms, herbs, often bell pepper, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit.
There are many different variations of this dish based upon ingredients available in specific regions.
Here’s my version. I don’t usually measure when I do this, so these are approximates. When you make it, feel free to add more, less or other ingredients that you think your family will enjoy. I plead the 5th to this as to whether my Grandfather would make this with rabbit…. or pigeon...
Mangia! Mangia! With Love, Stephanie Seley

Instructions

1 bag frozen, skinless boneless chicken breasts (usually 3 or 4 lbs) approx 1 breast per person (1/2 for smaller appetites)
Spray a 9x13 pan with spray oil. I usually use one that’s spray olive oil.
Place the frozen breasts in the pan.
In a frying pan, saute 1 onion and some fresh mushrooms (approx ½ package)
(Some of my kids hated onions so I would use dehydrated ones in this instead) and…
(Some of my kids hated mushrooms so I would make this with just the mushroom spaghetti sauce and not add the additional mushrooms.)
In a large bowl combine the sauteed onions, and mushrooms with 2 jars or cans of mushroom spaghetti sauce. The brand I use is Rinaldi and they are 24 oz each. Use what you like!
Add one can 28 oz petite diced tomatoes
Recipe continued….
¼ to ½ tsp garlic powder
½ tsp oregano (more if you like oregano)
1 tsp basil
Dash of cinnamon
Small tiny pinch of nutmeg
2 or 3 Tablespoons of brown sugar (start out with 2 and see if you like it or want it sweeter.)
1 large bell pepper, cut into strips
Stir all together and pour over the chicken breasts.
Cover with foil and bake, 325/350 degrees for approx 45 minutes to an hour depending on the temp and your oven. I guess I could say, cook until chicken is done.
Serve over spaghetti or your favorite pasta, topped with grated Parmesan cheese, crusty French bread and salad.
This serves at least 6 people if each takes a whole breast, or double that (or more) if you cut the chicken into pieces after it’s done. If you cut them before cooking be sure to reduce cooking time.

Chicken Cacciatore