"I love chicken cacciatore, but starting out from scratch can be time-consuming. Using prepared Marinara sauce makes this recipe for Quick Cacciatore a snap."
The making of Quick Chicken Cacciatore
I think it's safe to say that everyone loves a good chicken cacciatore, but starting out from scratch can be time-consuming. Using an already prepared marinara sauce makes this recipe for Quick Cacciatore a snap.
Making your own sauce
Of course, in the Kitchen of LindySez, there is always (well, almost always) some homemade marina sauce waiting in the freezer. It's so easy to make and freezes beautifully, but sometimes I just run out and for that reason, I do keep a couple of jars in the pantry.
When choosing a jarred sauce
When it comes to choosing a pre-made marinara, well, that seems to be all about the taste buds of the beholder.
Me? I don't like an overly sweet sauce, such and Prego and Ragu. And in looking through taste tests done by America's Test Kitchen, Huffington Post, Family Circle, and others, I found a wide divide in what one tasting group found to be excellent, and another group found foul. I did find these to be consistent winners in almost all the tests: Giada de Laurentiis for Target, Newman's Own, and Rao's Homemade. But most any sauce, with a little embellishment, will work for this recipe.
For a different spin on Chicken Cacciatore try Italian Stuffed Chicken Breast in Marinara.
- 2 - 3 tablespoons extra virgin olive oil
- 4 boneless skinless chicken thighs
- Salt and pepper to taste
- 1 teaspoon Italian seasonings
- 8 ounces spaghetti linguine or fettuccine
- 1 red or green bell pepper seeded and cut into a large dice, or combo
- 1 small onion large dice
- 6 - 8 whole cloves of garlic (optional)
- ½ cup dry red wine
- 1 26-ounce jar marinara sauce
- ¼ cup kalamata olives pitted and sliced
- Freshly grated Parmesan cheese
- Bring a large pot of salted water to a boil; cook the pasta according to package directions. Drain, toss with a small amount of olive oil and keep warm.
- Meanwhile, heat the oil in a large skillet. Generously season the chicken pieces with salt and freshly ground pepper, sprinkle with seasonings. When the oil is hot, brown the chicken pieces. Once they are browned, add the bell pepper, onions, and optional garlic. Saute about 5 minutes; add the wine and allow it to reduce by half, about 2 minutes; then stir in the marinara sauce. Cover; reduce heat to medium-low and simmer for 25 - 30 minutes, or until the chicken is cooked through. Stir in the olives and cook for 1 - 2 minutes more.
- In a large bowl, put a mound of pasta, place 1 thigh on each, and spoon sauce over. Sprinkle cheese over the top.
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