By Bernadette Kathryn, LMT, IHLC

 

 

Chicken Cacciatori is a classic Italian dish of braised chicken with tomato and mushrooms.  I made a quick version with roasted mushrooms, shallots, garlic, white wine, sherry and tomatoes — yum!!! Then I added a roasted chicken breast that I removed from the bones (saved the bones to make Classic Bone Broth).  It was very easy, quick and oh so delicious. We served the sauce over roasted cauliflower instead of rice or pasta, but either would work depending on your dietary focus and preferences.

 

 

Chicken Cacciatore
 
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Ingredients
  • 2 Chicken Breast, bone in for roasting
  • 6 Portabello mushrooms, for roasting
  • 4 medium sized shallots, minced
  • 4 cloves garlic, minced
  • 1T butter
  • 1T EVOO
  • ¼ cup dry Sherry
  • 1 cup white wine
  • 1-28 oz can fire roasted tomatoes
Instructions
  1. Preheat the ove to 400•
  2. Season the chicken breast and mushrooms with s/p
  3. Roast in the oven for approximately 25 minutes
  4. Take out of the oven and allow to cool
  5. Chop the garlic & shallots, fine dice
  6. Heat the butter and oil over medium heat and add shallots and garlic to sweat
  7. Chop the mushrooms when cool, fine dice
  8. Add the mushrooms to the shallots & garlic
  9. Add the sherry and cook 5 minutes to reduce
  10. Add the canned tomatoes and white wine and allow to reduce
  11. Debone the chicken and cut into bite size pieces and add to the sauce to continue to cook, add any juices that run off into the sauce and cook on low heat for another 10-15 minutes
  12. Taste and adjust seasoning

 

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