Creatively Transforming Food

Spicy Chicken Cacciatore


Spicy Chicken Cacciatore is a healthy diversion worthy of an easy weekday meal!  According to Cook’s Illustrated, cacciatore means hunter-style in Italian. Back in the day, fresh-killed game would be sauteed with mushrooms, onions and other vegetables found readily available then  braised in a liquid of wine or stock. To make this a little healthier, I used chicken tenderloins to reduce the fatty content rather than a whole chicken. (I don’t use mushrooms either if the boys are eating since they detest anything associated with them.)  The taunting aroma draws them out from the depths of their  individual lairs to gather around my simmering prey.


I sauté chicken tenderloins in olive oil after they have been patted dry and coated lightly with sea salt and pepper. (Julia Child suggests browning is achieved better when meat is dried prior to cooking.) Remove them to a dish to hold until vegetables have simmered. In these pictures, I am showing 1-1/2 pounds of tenderloins being used since there are two teen-aged boys living in the house. The additional chicken extends the number of portions this creates.  No, really, I just want to ensure that I have leftovers to take to work!


Place the veggies in the same skillet in which you cooked the chicken and simmer for 10 minutes.


Return the chicken to the skillet with vegetables and simmer for an additional 7 minutes.



Shred chicken using two forks.

DSCN3558 DSCN3564

 Now it’s ready to serve up! Place it over pasta, if desired.



Spicy Chicken Cacciatore

Prep time: 

Cook time: 

Total time: 

Serves: 6-8 servings

Bring on the colors with the spice! Serve alone or over your favorite pasta!
  • 1 pound of chicken tenderloins
  • Olive oil
  • 1 small red onion, halved and thinly sliced
  • 1 c. sliced Bella mushrooms, washed and dried, optional
  • 6 garlic cloves, pressed ( or 1 T. minced garlic from jar)
  • 1 T. capers
  • 2 T. fresh basil, chiffonaded ( or 2 t. dried basil)
  • ½ t. dried red pepper flakes
  • 1- 14 oz. can petite diced tomatoes
  • 2 bell peppers, red and orange, sliced thin
  1. Season the tenderloins lightly with salt and pepper.
  2. Put about 2 tablespoons of olive oil in a preheated skillet.
  3. Brown chicken over medium heat, about 3 minutes on each side. Transfer to a plate and set aside.
  4. If you are using fresh basil, place it on the side. If using dried, it may be added to the skillet with the remaining ingredients. Simmer for about 8-9 minutes.
  5. Return chicken to skillet and blend with mixture over and simmer for an additional 7 minutes or until chicken is tender and cooked through.
  6. Twist fork into chicken to shred the meat apart, if desired as it is being simmered.
  7. Serve alone as a complete satisfying meal, or with pasta.
  8. More chicken may be added to stretch the meal further.
  9. It's great as leftovers to take to work! Your coworkers will be jealous when they smell its aroma!


Related Posts

Orecchiette Pasta with Sausage and Broccoli Rabe

Orecchiette Pasta with Sausage and Broccoli Rabe

Orecchiette Pasta with Sausage and Broccoli Rabe is a satisfyingly delicious pasta sensation! Families are busy and this will ensure quality time at your gathering table with your loved ones! Alter this a bit for a lighter healthier dish still full of wonderful flavor. Any leftovers make […]

Healthy New Year’s Black-Eyed Peas

Healthy New Year’s Black-Eyed Peas

  Happy 2017! This was originally posted for 2016, but another year of fabulous blogging has passed by. The pictures, except one,  have been updated to reflect today’s efforts. Now, back to last year…… The task at hand was to quickly prepare my Healthy New Year’s Black-Eyed Peas […]