Chicken and Artichoke Cacciatore

Ya, I had no clue what Cacciatore meant so I googled it and got the following definition:

Cacciatore /ˌkɑːtʃəˈtɔəriː/ means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with tomatoes, onions, herbs, often bell pepper, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit (coniglio alla cacciatora). The salamino cacciatore is also a small salami, popular amongst Italians.
There are many different variations of this dish based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine, while northern Italian chefs might use white wine.
A basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken parts, dusted with salt and pepper, are seared in the oil for three to four minutes on each side. The chicken is removed from the pan, and most of the fat poured off. The remaining fat is used to fry the onions, peppers or other vegetables for several minutes. A small can of peeled tomatoes (drained of liquid and coarsely chopped) is added to the pan along with some oregano and a half cup of dry red wine. Adding a bay leaf and some fresh, crushed rosemary is recommended, a chopped carrot to give extra sweetness. The seared chicken parts are returned to the pan which is then covered. The dish is done after about an hour at a very low simmer. Cacciatore is often served with a rustic bread or pasta on the side.


4 chicken breast halves, boneless and skinless
flour seasoned with salt and pepper for dredging (In cooking, the word dredge means to coat an item of food in flour or breadcrumbs before cooking it.)
2 Tablespoons olive oil
1 (6 ounce) jar marinated artichoke hearts, undrained
1 (16 ounce) can crushed tomatoes (or more if you like more sauce/liquid)
2 garlic cloves, minced
1/2 teaspoon oregano
1/2 teaspoon basil (think fresh basil thinly sliced on top afterwards would be amazing)
1/2 teaspoon pepper
8 ounces sliced fresh mushrooms
1/4 cup sherry, optional

rice or pasta to serve with

In a large Dutch oven, heat olive oil.  Dredge chicken in seasoned flour and brown over medium-high heat.  Add artichoke hearts, crushed tomatoes, garlic, herbs, pepper and mushrooms.  Remove from heat.  Cover and bake @ 350 degrees for one hour.  If adding sherry, pour over top and bake an additional 10 minutes.  Serve over pasta or rice.

Delicious meal and fun new method of cooking... The garlic and seasonings had my entire house smelling like the Olive Garden so impressive smells if you have dinner guests.  A bit heavier meal for the summer time, but a perfect fall/winter cozy meal :)
10/10 but then again I love all the above ingredients and it couldn't have gone wrong.  A meal I surprised on my mother and sister who said it was good.