Easy CHICKEN CACCIATORE (no wine needed)

I usually create dishes out of availability. I may have a limited selection of ingredients from which to choose or cannot find a crucial ingredient due to unavailability in our area. This creation came from a selection of veggies that I had remaining after cleaning out the fridge. I also had about 6 frozen chicken tenderloins left in a bag. Not enough to do much with for a family of three (to include a growing preteen boy that loves chicken). The left-over veggies from my husband's Thai Curry Chicken were diced zucchini, mushrooms and carrots. In the crisper, I had a bag of shredded carrots and flat leaf parsley. I located some onions, garlic, a jar of capers and several cans of Muir Glen Organic whole tomatoes in the pantry. I decided to make a Chicken Cacciatore of sorts. I didn't have red wine on hand, but I had chicken broth. Not a comparable substitute ;) but an available liquid none-the-less. So here is how I set about making this super easy meal. Note* This is NOT my Mother's Cacciatore recipe. Her recipe is a deeper, more complex flavored dish....made with red wine....and very, very YUMMY!

YOU WILL NEED:

 

6 TENDERLOINS, CUT INTO PIECES

2 TBS BUTTER

2 CLOVES GARLIC, MINCED

1 SMALL ONION, PETITE DICED

DRIZZLE OF OLIVE OIL

1/8 CUP CARROTS, MINCED

1/2 CUP ZUCCHINI, DICED

1/4 CUP MUSHROOMS, SLICED

1/4 CUP CARROTS, SLICED

1/4 CUP GREEN PEPPER, SLICED IN SMALL PIECES

2 1/2-3 CUPS CHICKEN BROTH

1 CAN (14.5OZ) WHOLE TOMATOES, CHOPPED IN HALF

1/4 tsp DRIED OREGANO

1 BAY LEAF

1/8 CUP FRESH FLAT LEAF PARSLEY, MINCED

2 TBS BRINED CAPERS, RINSED

(I love capers so I add alot. You can add less.) 

SALT AND PEPPER TO TASTE

 

In a skillet, brown the chicken in the butter. Remove from pan. Add to skillet: garlic and onion. cook until fragrant. Add the olive oil. Then add remaining FRESH veggies. Saute briefly. Return diced chicken to the pan. Heat through. Add chicken broth to cover chicken. Add canned tomatoes, bay leaf, dried oregano, flat leaf parsley, capers, salt and pepper. You can add more broth here if needed to cover ingredients. Cook on med. heat for about 10 minutes and then reduce to a simmer for approx. 20 minutes or until sliced carrots are done. I added the minced carrot because I did not have enough sliced carrots. I had a bag of shredded carrots that I minced to make the broth more flavorful and thick. You can omit the minced and just add a few more sliced carrots. I served this dish with mashed potatoes, but pasta or rice would work as well. This dish fed a family of three with a little left-over. You can adjust the ingredients to feed more. (the pic below was before I added the remaining liquid from pan)

 

 

 

With Love, From My Kitchen To Yours....