Classic Chicken Cacciatore

Hearty, nourishing, and made with love – that’s the best way to describe this classic Italian recipe. A medley of delicious seasonings will romance your tastebuds and make you think you’re sharing an intimate meal at a Tuscan cafe. And if your special night includes family, it’s easy to double up the recipe! No matter who’s at your table, you can share some love tonight.

Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 50 minutes

Chef’s Tips:


  • 1 lb (454 g) Sargent Farms Boneless Skinless Chicken Breast, chopped
  • 1 tsp (6 g) salt, divided
  • ¾ tsp (4 g) pepper, divided
  • 2 tbsp (30 ml) olive oil, divided
  • ½ lb (227 g) crimini mushrooms, sliced
  • 1 red bell pepper, chopped
  • ½ red onion, chopped
  • 2 cloves of garlic, minced
  • ½ tsp (2 g) chili flakes
  • 1 tbsp (15 mL) cider vinegar
  • 1 ½ cups (325 ml) chopped and seeded tomatoes
  • ¼ cup (125 ml) vegetable broth
  • ¼ cup (8 g) chopped flat leaf parsley


  1. Season Sargent Farms chicken with half the salt and pepper.
  2. Heat half of the oil in a high-sided frying pan, or a medium pot, over high heat. Add chicken and cook for 3-4 minutes or until browned all over; transfer to plate.
  3. Add remaining oil to frying pan along with mushrooms and cook for 5-7 minutes. Add pepper and onion and cook, stirring occasionally, for 7-10 minutes. Stir in garlic and chili peppers, cook for 1 minute.
  4. Pour in vinegar and cook, stirring up any brown bits that have stuck to the bottom of the pan.
  5. Add tomatoes and broth and bring to a simmer. Reduce heat to medium, cover and simmer 10 minutes.
  6. Return chicken to pan and continue to simmer for 20 minutes, or until chicken is cooked through and mixture has thickened.
  7. Divide between plates and garnish with remaining parsley.