Chicken Cacciatore made in the slow cooker is a staple around these parts. Largely due to the fact that I work 7 days a week, and when I get home, I don't always want to cook. My slow cooker version will give us a good hearty supper one night, and the leftover sauce is generally used on pasta for the lunch the following day. I love meals that yield leftovers.
This time, I chose to switch it up and make it the old fashioned way; on the stove top. This flavorful chicken cacciatore is rich with tomatoes, herbs and wine and the chicken is wrapped in prosciutto (I tried to find Serrano Ham to use instead of prosciutto, but it was impossible to find a butcher or deli that sold it in town). The white wine will sweeten the sauce and add tremendous flavor. I must say, I will always add wine to my sauce now. It was that good. Even my boyfriend raved about it. I think I'm starting to enjoy cooking with wine just as much as I enjoy cooking with beer.
Whether you serve it with pasta, rice or on its own, it's sure to be a hit.
Prosciutto Chicken Cacciatore
2 tbsp olive oil
2 boneless, skinless chicken breasts, pounded out to make them thinner
4 slices Prosciutto
3/4 cup yellow onion, chopped
1/2 cup red pepper, chopped
1/2 cup green pepper, chopped
3 cloves garlic, minced
2/3 cup dry white wine
1 large can diced tomatoes (796 ml can is what I have access to which is just shy of 28 oz)
1 1/2 tsp Italian style spice blend
1 Bay leaf
salt and pepper
Sprinkle chicken with salt and pepper. Wrap each chicken breast with 2 slices of prosciutto.
In a saucepan (I used a Dutch oven) heat oil on medium heat. Add the chicken to the pan and saute each side for about 5 minutes or until the prosciutto is browned and slightly crispy. Watch carefully to ensure it doesn't burn. Remove from pan and set aside.
Add red and green peppers,onion and garlic to the same pan and saute until soft, 3-5 minutes. Season with salt and pepper.
Add the wine and simmer until reduced by half, about 3 minutes.
Add the tomatoes with juice, spices and the Bay leaf, bring to a simmer, then add the chicken back to the pan.
Continue simmering over medium heat, until the chicken is cooked through, about 30 minutes. Remove Bay leaf.
Using tongs, transfer chicken to a platter. If necessary, boil the sauce until thickened, about 3 minutes.
Spoon sauce onto a plate, top with chicken and more sauce, or serve over pasta or rice.
Recipe adapted from The Food Network