Cacciatore — I’ve read the word, heard the word, and even eaten dishes with the word, but I never really looked up what it meant. A quick look in the Merriam-Webster dictionary showed that cacciatore simply means a dish cooked with tomatoes, herbs, and sometimes wine. So, here we have a recipe for chicken cacciatore!
herb and spice mixture: 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 1/2 teaspoons cumin, 1 teaspoon paprika
1 tablespoon extra virgin olive oil
1 onion, peeled and cut into chunks
1 leek, sliced (just the white and light green part)
2 cloves garlic, minced
2 400 g cans of diced tomatoes
4 chicken breasts, skinned
1 large sweet potato, washed and chopped into large bite-sized chunks
100 grams chestnut mushrooms, washed and stalks removed
1. In a bowl, mix together the herbs and spices.
2. Preheat oven to 200 C.
3. Prepare all the vegetables and set aside.
4. Place an ovenproof casserole pan over medium heat on the stove.
5. Once hot, add the extra virgin olive oil, onion, leek, and garlic. Cook for about 10 minutes, until lightly brown.
6. Add 1/4 cup of the diced tomatoes plus the herbs and spices to the onion and leek. Mix well.
7. Add the 4 chicken breasts to the pan. Brown on one side (3-4 minutes) then flip and brown on the other for 3-4 minutes. Flip the chicken breasts once again.
8. Add the rest of the diced tomatoes plus 1/2 cup water.
9. Add the mushrooms and sweet potatoes. Stir.
10. Remove the dish from the flame and put in the oven to cook for 1 hour. Adjust seasoning to taste and enjoy!