In Italian, alla cacciatora means the meal has been prepared “hunter-style”. Traditionally the dish is prepared with either white or red wine. My recipe does not include either of those, however it can be added at the cook’s discretion. This version can be cooked in a slow cooker or a skillet. As I am using my own marinara sauce that I put in the freezer, I can skip the process of developing a tomato sauce.
6 to 8 pieces boneless, skinless chicken
2 c Marinara Sauce
2 c sliced Bell Peppers
1 small Onion sliced
pinch Red Pepper Flakes
Salt and Pepper
Coat a frying pan with your favorite cooking oil and heat over medium to medium high heat. Season the chicken with salt and pepper. Place in the hot pan until brown on both sides.
Transfer to the slow cooker and cover with marinara sauce, bell peppers and onions. I often use frozen peppers for this, but fresh can also be used. It takes 2 peppers to make about 2 cups when sliced, but it does not need to be exact. Add the pinch of pepper flakes. This adds just a tiny bit of heat to the dish. Add half a cup of wine at this time if you prefer. When cooking with wine the rule of thumb is, if you won’t drink it, don’t cook with it.
Cook on low for 6 hours, high for 4 hours.
Serve over noodles such as angle hair or linguine.
If you prefer to cook in the skillet, leave the chicken in the pan after it has browned. Pour in the sauce, peppers and onions and bring to a low boil. Reduce the heat to simmer, cover and cook 30 to 45 minutes. The thicker the chicken breasts, the longer it will take so a good way to cut time is to pound them a little bit.
I hope you give this simple dish a try, let me know how you like it.