Stovetop, Frying pan, Knife
Peel & thinly slice the onion.
Wash & cut the bell pepper into 1 inch pieces.
Clean the mushrooms with a moist paper towel. Remove the stems & cut the mushrooms in half.
Peel & thinly slice the garlic.
Heat a drizzle of olive oil in a pan over medium-high heat. Add the chicken. Season with salt & pepper. Cook for 5 mins, flip & season the second side. Cook for another 5 min, then remove the chicken & set aside. The chicken will not be fully cooked through yet.
Add the garlic, onion, bell pepper & mushrooms. Add an additional drizzle of olive oil & season with salt. Stir & cook for 5 min until the veggies begin to brown lightly.
Add the diced tomatoes & red wine vinegar. Stir & cook on medium-low heat for 10-12 min until the veggies are cooked through & the sauce has thickened.
Add the chicken back into the pan & nestle into the veggies. Cover & cook for 3-5 min until the chicken is fully cooked through (internal temp reaches 165°F).
Remove the lid & sprinkle in some capers (optional) & red pepper flakes if you have any. Serve & enjoy!
This recipe is delicious on a bed of rice or pasta! :-)
- Marcy, Food Editor
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Classic Chicken Cacciatore" contains 475 Energy, 26 g of Fat, 34 g of Carbohydrates, 31 g of Protein, 13 g of Fiber.