One day I had planned to make Chicken Cacciatore for dinner, which is a dish that can take a lot of time to make because you have to brown each piece of chicken. That afternoon I went to see a friend I hadn’t seen in 20 years and only expected to stay for an hour. What was I thinking? After three hours with my friend, I was in a panic about how I was going to make this dish for dinner in time.

 Well, necessity is the Mother of Invention. I ran to Whole Foods, bought two cooked chickens and had them quarter the chickens to save time. I was home in 20 minutes and threw everything into the pot hoping no one would notice a flavor difference. And guess what? No one did! It was remarkable. A complicated dinner made easy, and no one will ever know. Of course, if you want to start with browning the chicken first, you can. But this is a simple and tasty shortcut.

 

Serves:

4 – 6

Total Time:

45 minutes

To Prepare

Ingredients:

 

  • 2 cooked organic chickens from your favorite store, like Whole Foods or Costco

  • 3, 28 oz. cans chopped fire roasted tomatoes

  • 1 chopped red bell pepper

  • 1 chopped orange bell pepper

  • 1 chopped onion

  • 1 jar capers

  • 1 package white mushrooms caps, quartered

  • 2 Tbsp. fresh oregano

  • 3 Tbsp. fresh basil

  • Red pepper flakes to taste

  • Salt and pepper to taste

 

Directions:

Quarter the cooked chickens and place them in a non-metallic casserole pot.

Add all of the other ingredients and bring to a simmer covered for about 30-45 minutes. DONE!

Tip: If you are short cans of tomatoes, you can always substitute a jarred marinara sauce which makes the sauce a bit thicker. There are so many good ones out there.

 

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