Chicken Cacciatore Stoup Recipe

Name: Chicken Cacciatore Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil (EVOO); 3 boneless, skinless chicken breasts (1 to 1 1/3 pounds), diced; 2 teaspoons grill seasoning or coarse salt and black pepper; 1 teaspoon crushed red pepper flakes; 2 large white potatoes, peeled and cut into 1-inch cubes; 8 cremini (baby portobello) mushrooms, chopped; 4 celery ribs from the heart, chopped; 1 medium onion, peeled and quartered lengthwise, then thinly sliced; 1 red bell pepper, cored, seeded, and quartered lengthwise, then thinly sliced; 4 garlic cloves, chopped; 1/2 cup dry Italian red wine (eyeball it); 1 15-ounce can diced tomatoes; 1 28-ounce can crushed tomatoes; 2 cups chicken stock or broth; 3 tablespoons fresh rosemary, finely chopped (from 3 or 4 sprigs); 1 cup fresh basil, arugula, or baby spinach leavesyour choice, shredded or torn; Grated Parmigiano-Reggiano or Romano cheese, to pass at the table; Crusty bread, to pass at the table

Servings: persons

3 tablespoons extra-virgin olive oil (EVOO)
3 boneless, skinless chicken breasts (1 to 1 1/3 pounds), diced
2 teaspoons grill seasoning or coarse salt and black pepper
1 teaspoon crushed red pepper flakes
2 large white potatoes, peeled and cut into 1-inch cubes
8 cremini (baby portobello) mushrooms, chopped
4 celery ribs from the heart, chopped
1 medium onion, peeled and quartered lengthwise, then thinly sliced
1 red bell pepper, cored, seeded, and quartered lengthwise, then thinly sliced
4 garlic cloves, chopped
1/2 cup dry Italian red wine (eyeball it)
1 15-ounce can diced tomatoes
1 28-ounce can crushed tomatoes
2 cups chicken stock or broth
3 tablespoons fresh rosemary, finely chopped (from 3 or 4 sprigs)
1 cup fresh basil, arugula, or baby spinach leavesyour choice, shredded or torn
Grated Parmigiano-Reggiano or Romano cheese, to pass at the table
Crusty bread, to pass at the table

1
Heat a deep skillet or a medium soup pot over medium-high heat.
2
Add 2 tablespoons of the EVOO (twice around the pan) then add the chicken.
3
Season with the grill seasoning and cook until evenly and lightly browned all over, 3 or 4 minutes.
4
While the chicken cooks, chop up the veggies.
5
Remove the cooked chicken to a plate and reserve.
6
Add the remaining tablespoon of EVOO to the pan.
7
Add the crushed red pepper flakes and potatoes.
8
Cook for a couple of minutes, then add the mushrooms, celery, and onions and cook for another couple of minutes.
9
Add the bell peppers and garlic and cook for another minute or two.
10
Add the chicken back to the pan and toss it with the vegetables.
11
Add the red wine to deglaze the pan, picking up any drippings.
12
Add the tomatoes and stock to the stoup and stir to combine.
13
Stir in the rosemary and reduce the heat to low.
14
Cover and cook for 8 to 10 minutes.
15
Turn off the stoup and ladle it into shallow bowls.
16
Top with basil, for a sweet finish and to balance the spice in the stoup; top with arugula for a peppery finish; or add spinach for a woodsy finish.
17
At the table, pass grated cheese for sprinkling on top of the stoup and bread for mopping up the bowl.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil (EVOO), 3 boneless, skinless chicken breasts (1 to 1 1/3 pounds), diced, 2 teaspoons grill seasoning or coarse salt and black pepper, 1 teaspoon crushed red pepper flakes, and more.

Yes, Chicken Cacciatore Stoup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Cacciatore Stoup

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