Description
Chicken Cacciatore with Shredded Chicken is a flavorful Italian-inspired dish that features tender, shredded chicken simmered in a savory tomato-based sauce. The sauce is rich with ingredients like garlic, onions, bell peppers, and mushrooms, complemented by herbs such as basil, oregano, and thyme. This comforting dish offers a perfect balance of tangy tomatoes and aromatic seasonings. The shredded chicken soaks up the sauce, absorbing all the delicious flavors, while the vegetables add texture and depth. It’s typically served over pasta, rice, or polenta, and can be garnished with fresh parsley and grated Parmesan cheese for an extra touch of richness. Perfect for a cozy, hearty meal!
Ingredients
Here’s what you’ll need to make Chicken Cacciatore with Shredded Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts (for shredding after cooking)
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 bell peppers (red and green), sliced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 1/2 cup chicken broth (low sodium)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley or basil for garnish
- 1 cup mushrooms, sliced (optional)
- 1/4 cup black olives, pitted and sliced (optional)
Ingredient Highlights
- Chicken Thighs: Chicken thighs are used for their rich flavor and tender texture, which is perfect for shredding. You can substitute with chicken breasts if you prefer a leaner option.
- Tomatoes: Crushed and diced tomatoes create the base of the sauce, making it rich and slightly sweet. The chicken absorbs all the savory flavors.
- Herbs: Oregano, basil, and thyme are classic herbs used in Italian cooking, lending a depth of flavor to the sauce.
- Olives: Black olives add a savory, briny touch, enhancing the overall flavor of the dish.
- Chicken Broth: Chicken broth adds moisture and helps to build the flavors of the sauce.
Instructions
Follow these simple steps to make Chicken Cacciatore with Shredded Chicken:
Prepare the Chicken:
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Sear the Chicken: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs (or breasts) with salt and pepper, then sear them in the hot oil until golden brown on both sides, about 5 minutes per side. You don’t need to cook them through at this stage, as they will finish cooking in the sauce.
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Shred the Chicken: Once the chicken is seared, remove it from the pot and set it aside to cool slightly. Once cool enough to handle, shred the chicken using two forks or your hands. Set the shredded chicken aside for later.
Make the Sauce:
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Sauté the Vegetables: In the same pot, add the diced onion, sliced bell peppers, and mushrooms (if using). Sauté for about 5-7 minutes, until the vegetables begin to soften and the onions become translucent.
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Add Garlic and Spices: Add the minced garlic, dried oregano, basil, thyme, and red pepper flakes (if using). Sauté for another minute until the garlic becomes fragrant.
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Add Tomatoes and Broth: Pour in the crushed tomatoes, diced tomatoes, and chicken broth. Stir to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a simmer, and let it cook for about 10-15 minutes to allow the flavors to meld together.
Combine and Simmer:
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Return the Chicken: Add the shredded chicken back into the pot with the tomato sauce. Stir to combine, making sure the chicken is coated with the sauce. Season with salt and pepper to taste.
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Simmer the Dish: Reduce the heat to low and cover the pot. Let the chicken simmer in the sauce for 30-40 minutes, stirring occasionally. This will allow the chicken to absorb the flavors of the sauce and become extra tender.
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Optional Additions: If you’re adding black olives, stir them in during the last 10 minutes of cooking.
Serve the Chicken Cacciatore:
- Serve and Garnish: Once the dish is ready, serve it over a bed of pasta, rice, or with a slice of crusty bread. Garnish with freshly chopped parsley or basil for a burst of color and freshness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 4-6
- Calories: 350-400 kcal
- Fat: 15g
- Carbohydrates: 20g
- Protein: 35g