Quick Chicken Cacciatore

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Quick Chicken Cacciatore to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Quick Chicken Cacciatore, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 Chicken breast halves; boned skinless (1 lb total)
• 7 1/2 oz (1) can tomatoes; cut up
• 3/4 c Mushrooms; sliced fresh
• 1/4 c Onion; chopped
• 1/4 c Green pepper; chopped
• 3 tb Dry red wine
• 1 cl Garlic; minced
• 1 ts Oregano; crushed dried
• 1/4 ts Salt
• 1 tb Cold water
• 2 ts Cornstarch;

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Rinse chicken; pat dry

Step 2: Technique & Execution

In a medium skillet combine undrained tomatoes, mushrooms, onion, green pepper, wine, garlic, oregano, salt, and pepper; place chicken atop vegetable mixture

Step 3: Technique & Execution

Bring to boiling, reduce heat

Step 4: Technique & Execution

Cover; simmer about 20 minutes or till chicken is tender and no long pink

Step 5: Technique & Execution

Transfer chicken to a serving platter; keep warm

Step 6: Technique & Execution

Stir together water and cornstarch; stir into skillet mixture