Chicken Cacciatore doesn’t have to be time-consuming to make. I use this “cheater” recipe when I have leftover rotisserie chicken or chicken breasts that I want to use up. It’s quick and easy, yet retains some depth of flavor from the combined ingredients.
I’m always thinking of ways to use cooked chicken as we end up purchasing a cooked rotisserie chicken a few times a month. We frequently have leftovers to use and this recipe is a great way to do so! Back in the day, we would buy whole chickens when they were on sale and rotisserie them on our bar-b-que – best ever! However, these days you can purchase a cooked rotisserie chicken from Costco for $4.99 and I have yet to find a whole chicken to rotisserie at home for less than that price in any grocery store.
If you want to take a look at the traditional chicken cacciatore recipe I posted in 2017 here is the link: CHICKEN CACCIATORE. That post also has some facts about Chicken Cacciatore and its origins you might find interesting.
Most people have onions, carrots, and celery on hand so there’s usually not a trip to the market required before making this recipe. Let’s chop a few vegetables and get this cacciatore started!
Vegetables chopped and sauteed in a little olive oil to soften.
Wine and tomatoes added to start the infusion of flavors of the vegetables.
Add cooked chicken chunks, warm and ready to eat!
I prefer my chicken cacciatore ladled over a small amount of pasta in a bowl and topped with parmesan cheese.
Hubby chose his chicken cacciatore plated with mashed potatoes. No complaints!
- • 3 cups cooked chicken (breast meat from a rotisserie chicken or leftover chicken breasts)
- • 1 cup onion, sliced
- • 1 cup (2 stalks) of celery, chopped
- • 1 cup (2 small) carrots, chopped
- • 1 large clove garlic, chopped
- • ½ - 1 cup wine (I used rose that I had left over)
- • 2 cups chopped tomatoes with juice
- • 1/2 cup yellow pepper, chopped
- • 1/2 cup chicken stock/broth
- • 1/2 tsp kosher salt
- • 1/4 tsp freshly ground pepper
- • Olive oil
- Sauté vegetables in a skillet coated with olive oil until softened.
- Add wine and raise heat to high until wine almost evaporates.
- Incorporate tomatoes, yellow pepper, stock and salt and pepper into the skillet. Cook until peppers soften.
- Add chicken (shredded or cut into large chunks). Bring to a boil. Reduce heat, cover, and simmer until chicken is warmed.
- Serve with a side of mashed potatoes, pasta, polenta, or rice.