This is one of those recipes we make over and over again! It has become a signature dish in our house that is requested quite often.
No, this is not the classic Chicken Cacciatore that Mom used to make. The twist here is that green olives and capers are used, making it more reminiscent of a Puttanesca sauce that meets Chicken Cacciatore. It’s a great variation from the classic and this family friendly version uses only chicken breasts and is served over brown rice, making it a great healthy dinner choice.
Dave’s brother originally discovered this recipe years ago in our local newspaper, The Press Enterprise, and we’ve been making it ever since. It’s easy, super delicious and most importantly, our kids love it! Happy cooking…
This recipe was adapted from chef Leah Di Bernardo’s, Chicken Cacciatore on Chinese Black Rice in a Dutch Oven.
- 1 ½ cans (28 ounce) whole tomatoes in juice
- 2 lbs chicken breast filets, cut into 2 inch pieces
- 1 ¾ teaspoons kosher salt
- ¾ teaspoon fresh ground pepper
- ¼ cup extra virgin olive oil
- Pat of butter
- 1 large onion, chopped
- 1 shallot, chopped
- 4 garlic cloves, chopped
- ½ cup green olives
- ¼ cup Kalamata olives
- ¼ cup capers, whole
- ½ cup fresh parsley, chopped
- ½ cup dry white wine
- ½ can (4 ounce size) tomato paste
- ½ cup chicken stock
- Shaved parmesan, for garnish
- Brown rice
- Blend the canned whole tomatoes for a 3-4 second pulse in the blender; make sure to not over-puree as you want them chunky.
- Pat chicken dry and sprinkle on all sides with kosher salt and pepper. Heat oil and butter in Dutch oven over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 4 minutes per side.
- Reduce heat to moderate and add onion, shallot and garlic to Dutch oven. Cook, stirring occasionally and scraping up any brown bits, until onion and garlic are golden, 5 to 8 minutes. Add olives, capers and 1⁄2 of the parsley; stir these ingredients in, coating everything well, 1-2 minutes. Add wine and simmer, scraping up brown bits, until liquid is reduced by half, 1 to 2 minutes.
- Add tomato paste and tomatoes with their juice and simmer, breaking up tomatoes with a wooden spoon, 5 minutes. Add chicken stock and nestle chicken pieces in sauce. Simmer, with Dutch-oven lid on, until chicken is cooked through, 30 to 40 minutes. Place chicken on top of black rice or pasta with lots of sauce and garnish with parsley and shaved parmesan. For a thicker sauce, transfer cooked chicken to a platter and keep warm, covered, then boil sauce until it reaches desired consistency.
- Serve over brown rice.