Category Archives: chicken and tomatoes

Chicken Cacciatore–another way

IMG_0597 IMG_0598 IMG_0601 IMG_0602My original post on Chicken Cacciatore is very delicious but has one ingredient that I needed to leave out for tonight’s dinner and that ingredient was flour. I also changed recipe a little bit from my original which was posted on January 24, 2013. While the original post is really a great recipe this one was super easy , a few less ingredients and super fast. I must admit it was lighter because of the omission of the flour and that one step does take a lot more time. I also used a whole chicken cut up in parts because that’s what I bought. My other recipe is just thighs which of course you can use as well. Any chicken parts will work . If you’re looking for a new chicken recipe this one could be it. We both enjoyed and it would be awesome with some rice on the side and a green salad.



1 chicken cut up in 8 or 10 pieces by your butcher or buy any chicken parts you would prefer

app. 1 1/2 teaspoons of kosher salt

app. 1/2 tsp. freshly ground black pepper

1 tablespoon extra virgin olive oil

1 1/2 pounds of mushrooms, I sliced them but you can quarter them. I used white button mushrooms

4 cloves of garlic, chopped

1 tablespoon chopped fresh rosemary

1/2 cup dry white wine (Pinot Grigio)

28 oz. can chopped tomatoes ( use good San Marzano ones here, it really does make a difference)


Preheat the oven to 400 degrees, with oven rack in the middle

Rinse the chicken and pat dry with paper towels. I lay my chicken out on paper towels and season both sides with app. 1 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper

Put pot on stove ( I used my Le Creuset dutch oven) turn heat on stove to medium high. Add the olive oil and heat until it shimmers ( 1 minute) Using tongs add chicken to hot oil in a single layer skin side down. Cook until skin is a deep golden brown. 10 – 12 minutes. Once the chicken skin is browned , flip it over and cook for maybe 3 more minutes on other side. Chicken should release easily from the bottom of the pan. ( use cooking spray) when chicken is finished cooking , transfer to a plate ( I place a paper towel on plate to absorb any extra oil) Turn off heat.

Wipe off any dirt from mushrooms, then either slice or cut mushrooms into quarters. You’ll want to remove the ends of mushrooms.

Chop the garlic and the rosemary. Measure the wine.

Re-heat the oil being careful not to burn the oil. Once oil is hot enough add mushrooms and garlic into the pot. Cook a few minutes. Then add the white wine and using a wooden spoon, scrape up any brown bits from the bottom of the pot. Bring to a low boil and cook until the wine has almost evaporated, about 6-8 minutes.

Add the tomatoes, rosemary, and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon of freshly ground black pepper. Let it come to a boil. Nestle the chicken into the sauce. Transfer the pot to the oven and roast for 25 minutes.

*You’ll need a heavy dutch oven for this dish so you can cook it on stove-top and put in the oven. I love my Le-Crueset pot for cooking meals like this.



Herb Roasted Tomatoes and Chicken

I love to use fresh tomatoes and herbs in my cooking, they are sweet and the roasting just intensifies their sweet flavor. I try to use fresh ingredients whenever possible, and during the summer there is so much to choose from. This is a light dish cooked in the oven, I used dry Herbes de Provence which is something everyone should have in their spice drawer. I used fresh tarragon which gave this dish amazing flavor, if you’re not into the tarragon flavor or just can’t get it I am sure fresh basil will work here just fine. I served with rice on the side . This is a keeper for sure. I got it from Bon Appetit magazine which has a treasure trove of delicious recipes.


1 1/2 lb. cherry tomatoes or any small tomatoes

6 Tbsp. olive oil, divided

2 Tbsp. herbes de Provence

1 tsp. kosher salt ( plus more for tasting)

freshly ground black pepper

1 Tbsp. Worcestershire sauce

1 lb. skinless, boneless chicken breasts

1 small shallot, minced

2 Tbsp. red-wine vinegar

3 Tbsp. flat-leaf parsley leaves

3 Tbsp. fresh tarragon leaves


Preheat oven to 450 degrees. Combine tomatoes, 2 Tbsp. oil and herbes de Provence in a large bowl. Season with some salt and pepper, toss to coat the tomatoes. Heat 1 tbsp. oil in a large heavy ovenproof skillet , carefully add tomatoes to pan, oil may splatter. Transfer skillet to oven and roast tomatoes, give tomatoes a turn in about 10 minutes, you want tomatoes to burst and release some of their juices, total time should be 15 – 20 minutes. Remove from oven and transfer to a bowl and drizzle with Worcestershire sauce.

Meanwhile, season chicken with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium high heat. Sear chicken on both sides until golden brown, about 4 minutes on each side. Transfer pan to oven and roast chicken until cooked through, another 10 minutes or so. Transfer chicken to a cutting board and let rest .

Add remaining 1 tbsp. oil to same skillet, heat over medium heart. Add shallot and cook, stirring often , until softened , about 3 minutes. Deglaze pan with vinegar ( just put in vinegar) scraping up whatever browned bits are in the bottom of the pan, then add tomatoes and their juices and bring to a simmer , sauce will begin to thicken up, about 2 minutes or so. Season sauce to taste with salt and pepper to your liking.

Slice chicken, divide among plates. Spoon tomatoes and sauce over, garnish with fresh herbs ( tarragon and parsley) .