Chicken Cacciatore for one

 Chicken Cacciatore Recipe For Two

While I am used to making this dish for dinner parties, it’s hard for me to make it for just myself. That’s because I’m used to cooking for a large crowd, like a mini platoon of hungry military folks/friends. So to only cook for myself is kind of hard, but I remember Momma Videccia telling me that any dish made with love is worthy of eating even for only one.  Enjoy!

Serves: 2

Ingredients

FOR THE CHICKEN:

2 Chicken Breasts cut into cubes

1/4 tsp. Salt

1/4 tsp. Pepper

2 tbsp. All Purpose Flour

1 tbsp. Butter

1 tbsp. Olive Oil

SAUCE

½ Red Onion, sliced

½ Green Bell Pepper, cut into pieces

2-3 Garlic Cloves, minced

½ tsp. Dried Oregano

1 sprig Thyme

½ cup Red Wine

½ cup Chicken Stock

14 oz. Diced or Crushed Tomatoes

1 tbsp. Drained Capers

¼ cup Heavy Cream

¼ cup Grated Parmesan/Romano cheese

1 tbsp. Chopped Parsley, for garnish

FOR SERVING:

8 oz. Pasta, cooked

¼ cup of ricotta Cheese

Garlic bread

Directions

Coat the chicken breasts with salt, pepper, and flour. Heat a large skillet on medium-high and brown the chicken on both sides. Remove and set aside on a plate.

Add the butter and olive oil to the same skillet. Once the butter has melted, sauté the onion, and bell pepper, until the onions are semi-translucent, and the pepper is soft then add the garlic for 5-7 minutes. Sprinkle with dried oregano, add in the thyme sprig, and deglaze with red wine. Bring it to a simmer for 5 minutes.

Stir in the chicken stock, tomatoes, and capers, and bring to a boil. Reduce heat and carefully place the sauteed chicken on top. Simmer for 20 minutes, or until the internal temperature of the chicken is 165F.

Meanwhile, cook the pasta according to al dente on the packaged directions. Mix the cooked pasta with the Cacciatore mixture cover, and set aside for plating.

Once the chicken is fully cooked, remove and stir in the heavy cream and parmesan/Romano cheese into the sauce. Let it cook for 5 minutes. Then plate it up with pasta on the bottom, and Cacciatore sauce and chicken on top. Just before serving, place a dollop of Ricotta cheese on top. Serve with Garlic bread and a small salad.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

Meals for One, Potpourri of Frugality. Kilbride