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I love a good chicken cacciatore, “hunter’s chicken” in Italian. It’s a throw everything you have into a pan and little cook for a long time until all the flavors blend together into 1 bowl of deliciousness. One Friday, I was making my own version out of whatever I had in my house and the dished morphed into a list of TUSCANINI’S GREATEST HITS of ingredients. So the dish got an upgrade in flavor and a new name befitting its superb quality of ingredients! It has quickly become a staple in my house and is the perfect holiday chicken recipe!
18 thin chicken cutlets, sliced in half cross wise
1 cup flour
3 teaspoons kosher salt
1 teaspoon coarse black pepper
1 teaspoon granulated onion
4 teaspoons olive oil
1 large yellow onion, diced
2 zucchini, halved lengthwise, thinly sliced
4 cloves garlic, smashed
2 tablespoons capers
1 cup Tuscanini Castelvetrano Olives, pitted and halved
2 cups kale, stems removed and packed
1/2 cup Tuscanini Red Cooking Wine
1 (17.6-ounce) box Tuscanini Tomato Sauce
3/4 cup chicken stock (or water)
In a bowl combine flour, two teaspoons salt, pepper, and granulated onion. Add chicken pieces. Mix to coat.
Heat large pan (with a lid) over medium high heat. Add oil. Brown chicken in small batches so as not to overcrowd for two minutes on each side. Remove and set aside.
Add onions. Stir and cook for six minutes. Add zucchini, stir and then cook for 15 minutes only stirring every seven minutes to allow zucchini to slightly caramelize. Add garlic, chiles, capers, olives and kale. Stir to combine.
Then pour wine, scraping up any bits from the bottom of the pan. Add remaining ingredients and bring to a boil.
Return chicken to pan, making sure each piece is nestled in the sauce. Lower heat to a gentle simmer, cover tightly and cook for one hour. The chicken will be soft and tender and the sauce rich and flavorful! Serve over pasta or rice and enjoy!
Sponsored by Tuscanini
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