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Learn how to make this classic French chicken with eggplant, peppers, mushrooms, and tomatoes with Chef Gabe on Rosh Chodesh Club. Chef Gabe breaks down the ingredients for Chicken Cacciatore in this video. Download a PDF of this recipe for easy reference.
3 tablespoons Bartenura Extra-Virgin Olive Oil
2 chicken breasts, preferably airline cut
1 small eggplant, cut into half moons
3/4 a medium onion, diced
1 whole bell pepper, cut into strips
6 mushrooms, sliced
2 cubes Gefen Frozen Garlic
1/4 cup Tuscanini Red Cooking Wine
1 (8-ounce) can Tuscanini Whole Cherry Tomatoes
1/2 (8-ounce) can Tuscanini Crushed Tomatoes
8 ounces water
2 to 3 sprigs fresh thyme
salt
pepper
2 tablespoons chiffonade basil
drizzle of Tuscanini Balsamic Glaze
Preheat the oven to 400 degrees Fahrenheit.
Season the chicken with salt and pepper and sear both sides on a hot pan over medium high heat. Remove the chicken and reserve for later.
Add more oil to the pan and brown the eggplant. Once the eggplant is brown, remove from the pan and reserve for later. Sauté the onions and peppers for a few minutes. Next, add the mushrooms and garlic and continue to cook for three minutes. Deglaze the pan with the red cooking wine. Add the canned cherry tomatoes, crushed tomatoes, water, browned eggplant, and thyme and cook for two more minutes.
Nestle the chicken into the sauce skin side up. Place a lid on the pan and put in the preheated oven for around 20 minutes.
After 20 minutes, remove the pan from the oven and check if the chicken is cooked through. Season the sauce with salt and pepper to taste.
Serve one chicken breast to each person and garnish with the sauce, basil, and a drizzle of balsamic reduction.
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can i use chicken bottoms with skin on instead? How long would i need to bake it for?
Yes you can use it instead, is it boneless or not? You would have to adjust the baking accordingly.
Can you use regular Chicken cutlets and just skip the first step of frying it skin side down and add the cutlets in raw after you saute’ the veggies?
Thanks!