Chicken Cacciatore
Serves: 4
  • 1 teaspoon olive oil
  • 1 large onion, peeled and finely chopped
  • 1 teaspoon crushed garlic
  • 4 deboned, skinless chicken breasts, cut into cubes
  • ⅓ cup white wine or chicken stock
  • 1 tin tomatoes, chopped or pureed (according to your preference)
  • ½ teaspoon dried oreganum
  • ½ teaspoon dried basil
  • 1 teaspoon sugar
  • salt and pepper, to taste
  1. Sauté the onion and garlic in the olive oil until translucent.
  2. Brown the cubed chicken.
  3. Add the wine or stock and simmer until the alcohol cooks off.
  4. Add the tomato, herbs, sugar, salt and pepper and simmer uncovered to evaporate half the liquid.
Serve with: potato, sweet potato, wholewheat pasta, zoodles (zucchini noodles) or brown rice and a side salad or vegetables.
Recipe by Dish & Delite at