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Um. I keep promising you blog lovin’ and I don’t deliver. So I’m going to quit talking about it — except for the fact that once I’m back from Austin next week, I’ll have a bit more time to write those posts, and I have one drafted for every week through September. And by drafted, I mean I’ve picked a person.
I love trying new recipes. I actually USE my recipe boards on Pinterest for this exact reason. Mark and I try to do something new each week. We sit down with a pen in hand while browsing freshly pinned recipes.
But, I also like to have a few go-tos on hand each week. Mark’s chicken cacciatore is one of our go-tos.
Why is it one of the go-tos? Because it fulfills my crazy list of things I look for in a recipe:
- Gluten free / easy to make a gluten-free option
- General nutrition value of ingredients
- Lower in calories but high in protein and fiber
- Made with whole foods
- Time required to make
- Ease / skill required to make
- Number of ingredients (less than 10 is g0od)
- Cost per serving / cost of ingredients
- Let’s not forget the most important part: TASTE — which can be tricky when cooking for more than one person
My list seems a little ridiculous, I know, but I feel better about eating something when it fits a good chunk of these requirements.
Mark and I started making chicken cacciatore every few weeks and usually have 1-2 servings stocked in our freezer to grab quickly for lunches or for an easy dinner option. It’s a recipe that requires you to chop everything up, dump the ingredients into a pot, put the temp on low, and forget about it until a few hours later.
m.cecconi’s chicken cacciatore
2 T olive oil
1 lb boneless skinless chicken breast
1 28 oz can of diced tomatoes (do not drain)
3 peppers, roughly diced (we usually use 2 green and 1 red or yellow — any color works)
8-12 oz fresh mushrooms, sliced thick (can omit if you would like)
1 large red onion, roughly diced
2-3 cloves garlic (or let’s be honest, we add about 5), roughly minced
salt and pepper to taste
- In a large dutch oven (or deep saucepan with lid), heat the olive oil on medium-high heat for 2-3 minutes.
- Sprinkle some italian spices and salt and pepper on your chicken breast, and put in the pan.
- Sear each side of the chicken. Reduce the heat to low and cover. Cook for 20-25 minutes, or until chicken is cooked through.
- Remove chicken and dice into bite-sized chunks. Do not pour out the chicken drippings / liquid (unless it really grosses you out)
- Return heat to medium / high and add the vegetables. If you poured out the liquid, or if there isn’t much liquid, add a bit more olive oil and sauté your garlic and onions first.
- Cook for 10-15 minutes, stirring occasionally, until the veggies give up their water.
- Add the chicken back to the pot.
- Pour in the tomatoes
- Stir to combine.
- Reduce heat to low, cover, and let sit for 1-2 hours. The longer you cook, the better it will taste.
- Serve alone, or over pasta, quinoa or other grain of choice.
When you’re done, it will look something like this …
… and smell absolutely delicious.
This is how I have mine. We apparently forgot to put the mushrooms in this month’s batch … whoops!
And Mark serves his over pasta.
Bonus? This freezes really well. I’ve frozen this in lunch-sized portions and we’ve frozen double portions for dinners.
Do you have any favorite go-to weeknight meals?
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Hi there. I'm Calee (pronounced CAL-e). If that's too hard, just call me Cal. Also known as chimes or the chimes. I'm 28ish, a designer, a runner, a self-proclaimed fitness queen, a craftster, a foodie, a music snob — some might call me a hipster. Here's the unabridged version.
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