How to Make Chicken Cacciatore
To make a quick and easy chicken cacciatore, start by sauteeing some boneless chicken breasts or thighs over medium heat for 4 minutes on each side. Then, transfer the chicken to a plate. Next, add chopped mushrooms and garlic and saute the ingredients for 5 minutes, stirring occasionally. After 5 minutes, stir in crushed tomatoes, chicken broth, and parsley. Also, cut the chicken into bite-sized pieces and add that as well. Finally, cook everything for 10 minutes over medium heat before serving with pasta or bread.
Sauté the chicken thighs over medium-high heat for 4 minutes per side. Add your oil to the pan and turn up the heat to medium-high. Heat the oil for 1 to 2 minutes, and then place the chicken in the pan. Cook it until it is browned on 1 side. This will take about 4 minutes. Then, flip the chicken pieces over and cook them on the other side for another 4 minutes. Use tongs or a spatula to turn the chicken pieces. Once the chicken is browned on both sides, remove the chicken thighs from the pan and transfer them to a plate. Add the mushrooms and garlic and sauté for 5 more minutes. Add the sliced mushrooms and minced garlic to the same pan that you cooked the chicken in. Sauté the mushrooms and garlic uncovered on medium-high heat for 5 minutes. Use a spatula or wooden spoon to stir the mushrooms and garlic once every few minutes. If desired, add a few dashes of salt to help the mushrooms release water and cook faster. Watch for the mushrooms and garlic to brown and be careful not to burn them. Stir in the crushed tomatoes, broth, parsley, and chicken and cook for 10 minutes. Once the mushrooms and garlic are browned, pour in the crushed tomatoes and broth. Then, chop the parsley and add this to the sauce. Cut the chicken into bite-sized chunks and add it to the sauce as well. Stir to combine everything together and lower the heat to medium. Cook the sauce on medium heat for 10 more minutes. Cover the sauce pan to prevent it from splattering while it cooks. Serve the dish with cooked pasta or a slice of crusty bread. Pour 6 to 8 fluid ounces (180 to 240 mL) of the sauce over a bowl of pasta or veggie noodles (for a low-carb option). Or, put the sauce into a bowl on its own and eat it with a spoon and a piece of crusty bread for dipping. If desired, garnish the sauce with shredded cheese, such as mozzarella or parmesan. Put any leftovers into an air-tight container. Store them in the refrigerator for up to 2 days or in the freezer for up to 2 months. Cut a whole chicken into 8 pieces or purchase a pre-cut chicken. Remove the giblets from the chicken and pat it dry with a clean paper towel. Then, use a sharp paring knife to cut the chicken in half between the breasts. Cut off the legs, and divide each 1 into a thigh and a drumstick. Then, cut each of the chicken breasts in half so they are the same size and a wing is attached to each of them. If you prefer not to cut up a whole chicken, check your grocery store for pre-cut whole chickens. If desired, you may remove the skin from the chicken pieces. Removing the skin will reduce the amount of fat in the dish, but leaving the skin on will enhance the flavor of the dish. Sprinkle salt and pepper onto the chicken pieces. Season the meat with a few dashes of salt and pepper before you cook it. This will help to add flavor. If you are watching your sodium, omit the salt and only add a few dashes of pepper to the chicken pieces. Dredge each of the chicken pieces in flour if desired. Pour about 1 cup or 8 oz (230 g) of flour onto a large plate. Then, pick up the chicken pieces 1 at a time and dip each piece into the flour to coat 1 side. Then, turn the piece over to coat the other side in flour. If you are watching carbs or simply don't want any breading on your chicken, skip this step. Heat a large skillet and cook the chicken pieces for 4 minutes per side. Pour the oil into the skillet and warm it for a few minutes over medium-high heat. Then, place the chicken pieces into the warmed skillet. Cook them on 1 side for 4 minutes, and then use a spatula or tongs to turn them over. Watch carefully to make sure that the chicken does not burn! Remove the chicken from the pan and pour off most of the oil. Use tongs or a spatula to transfer the chicken to a plate. Pour the oil into a tin can and then throw it away. Leave only a small amount of oil in the pan for cooking the rest of your ingredients. If desired, you may leave the oil in the pan, but it will be a much heavier dish. Pour off all or most of the oil to reduce the fat in the dish. Use caution when pouring off the oil. Make sure to turn off the burner first, and let the oil cool for a few minutes before you pour it off. Wear oven mitts to protect your hands as well. Sauté the chopped onion in the pan until it is browned. Place the chopped onion into the same pan you used to cook the chicken. Then, cook the onion over medium-high heat for about 5 minutes. Stir the onion as it cooks and watch for the onion to brown. Be careful not to burn the onion! Watch it constantly while it cooks. Add the wine and boil for 4 minutes. Pour the wine over the onion to deglaze the pan. Stir the wine and scrape the bottom of the pan to loosen cooked on bits of onion. Bring the wine to a boil and cook it for about 4 minutes. You can use red or white wine. Red wine will deepen the tomato flavors, while white wine will add a lemony flavor. Whatever you have on hand will work! Add the tomatoes, chicken, and herbs to the pan. Pour the canned tomatoes into the pan with the wine and onion in it. Crush the tomatoes with the back of a wooden spoon as you do so. Then, add the chicken and the fresh herbs to the pot. You may want to bundle the herbs to make it easier to avoid the stems when you serve the dish. To make an herb bundle, hold the sprigs of fresh herbs together and secure them with a piece of cooking twine. Wrap the twine around the center a few times and tie it in a bow. If you are using dried herbs instead of fresh herbs, add the dried herbs at this time. Let the sauce simmer for 30 minutes. Cover the pan and turn the heat to low-medium. Let the sauce simmer for 30 minutes to combine all of the flavors. Check and stir the sauce every 5 to 10 minutes. Make sure to watch the sauce carefully! If it is boiling rapidly, turn down the heat to low. Serve the sauce and chicken alone or over cooked pasta or polenta. When the sauce is ready, pour 6 to 8 fluid ounces (180 to 240 mL) of it over a bowl of freshly cooked pasta or polenta. Serve a bowl of the sauce with a piece of crusty bread. Or, enjoy the chicken cacciatore on its own! Garnish the dish with freshly grated parmesan cheese if desired. Transfer leftovers to an air-tight container and store them in the refrigerator for up to 2 days or in the freezer for up to 2 months. Pre-heat your oven to 400 °F (204 °C). This is to ensure that the chicken cooks fully and evenly. Set your oven to 400 °F (204 °C) before you start prepping your ingredients so that it will be ready. Cut the chicken breast and vegetables into chunks. To ensure that the chicken and veggies bake quickly and thoroughly, cut them into 1 in (2.5 cm) pieces before you cook them. Use a sharp chef's knife and a cutting board to do this. To avoid spreading raw chicken juices around in your kitchen, cut the veggies first. Then, use a separate cutting board to cut the chicken pieces. Wash your hands after handling the raw chicken. Toss the chicken breast in olive oil and place it into a 9 by 13 in (23 by 33 cm) pan. Place the chicken breast chunks into a large resealable plastic bag. Pour 0.5  fl oz (15 mL) of olive oil into the bag and seal it. Then, shake the bag to coat the chicken with the oil. If you don't have a plastic bag, put the chicken in a large glass or plastic bowl and pour the oil over it. Then, stir to distribute the oil over the chicken. Bake the dish at 400 °F (204 °C) for 20 minutes. Distribute the chicken in a single layer in a large casserole dish. Place the uncovered dish in the oven. Set a timer for 20 minutes and let the chicken bake. Remove the pan from the oven when the time is up. Make sure to wear oven mitts when you remove the casserole dish from the oven! Place the hot dish onto a potholder or trivet. Add vegetables to the pan. Pour your chopped veggies into the pan and use a metal spoon to stir them around with the chicken. This will coat the veggies with oil and turn the pieces of chicken over in the process. Spread the veggies and chicken so that they are evenly distributed, but keep in mind there will be too much food in the casserole dish at this point for a single layer. Bake the chicken and veggies for 20 more minutes. Place the casserole dish back into the oven and set your timer for 20 minutes again. Remove the pan from the oven when the time is up. Remember to wear oven mitts and place the pan onto a trivet or potholder. Pour the tomatoes and wine into the pan and bake for 10 more minutes. Open the can of tomatoes and pour the whole thing into the casserole dish. Add your basil to the dish as well. Use a metal spoon to stir together the tomatoes, chicken, veggies, and basil. Then, place the pan back into the oven and set a timer for 10 minutes. Remove the dish from the oven when the time is up. Be extra careful when removing the dish this last time! The dish will be hot and full of bubbling sauce. Use oven mitts and place the dish on a potholder or trivet on your kitchen counter. Serve the chicken cacciatore over a bed of cooked pasta. Pour 6 to 8  fl oz (180 to 240 mL) of the sauce over a bowl of pasta. Or, put it into a bowl and eat it on its own or with a piece of crusty bread! Garnish your dish with mozzarella or parmesan cheese if desired. Store the leftovers in an air-tight container in the refrigerator for up to 2 days or in the freezer for up to 2 months. 
Sauté the chicken thighs over medium-high heat for 4 minutes per side. Add the mushrooms and garlic and sauté for 5 more minutes. Stir in the crushed tomatoes, broth, parsley, and chicken and cook for 10 minutes. Serve the dish with cooked pasta or a slice of crusty bread. Cut a whole chicken into 8 pieces or purchase a pre-cut chicken. Sprinkle salt and pepper onto the chicken pieces. Dredge each of the chicken pieces in flour if desired. Heat a large skillet and cook the chicken pieces for 4 minutes per side. Remove the chicken from the pan and pour off most of the oil. Sauté the chopped onion in the pan until it is browned. Add the wine and boil for 4 minutes. Add the tomatoes, chicken, and herbs to the pan. Let the sauce simmer for 30 minutes. Serve the sauce and chicken alone or over cooked pasta or polenta. Pre-heat your oven to 400 °F (204 °C). Cut the chicken breast and vegetables into chunks. Toss the chicken breast in olive oil and place it into a 9 by 13 in (23 by 33 cm) pan. Bake the dish at 400 °F (204 °C) for 20 minutes. Add vegetables to the pan. Bake the chicken and veggies for 20 more minutes. Pour the tomatoes and wine into the pan and bake for 10 more minutes. Serve the chicken cacciatore over a bed of cooked pasta. 