The origin of the name comes from the word "cacciatori" which means hunter in Italian. This was served with whatever the hunter came home with from his trip. It is a very simple recipe that could be prepared with little fuss and the preparation time is short. It was often prepared with rabbit but I prefer chicken!
2 tablespoons olive oil, divided 1 medium onion, finely chopped 1/2 cup finely chopped celery 1/2 cup finely chopped carrots 1/2 cup finely chopped green bell pepper 1 teaspoon dried rosemary or 2 tablespoons fresh rosemary 4 boned and skinned chicken breasts salt and pepper 1/2 cup white wine 1 can (15 ounces) crushed tomatoes 1/2 cup black olives 1 tablespoon lemon zest 1/2 teaspoon honey
In a large skillet, heat 1 tablespoon oil. Add onions and cook over medium heat until translucent. Add celery, carrots, green peppers, and rosemary. Cook until vegetables are beginning to be tender. Remove vegetables from pan and set aside. Add 1 tablespoon oil to skillet. Place chicken in skillet and sprinkle with salt and pepper. Cook over medium-hot heat until brown on both sides of each piece. (Chicken does not have to be cooked through at this point.) Add wine and bring to a boil to deglaze the pan. Continue to boil until reduced by half. Add vegetables back to skillet. Add tomatoes and boil gently for 15 - 20 minutes stirring occasionally. Add olives, lemon zest, and honey. Add additional salt and pepper to taste. Serve with penne pasta or another pasta of your choice.
Nutritional Information per serving:
Calories: 300 Fat, gm.: 11 Protein, gm. : 40 Carbs, gm.: 11 Cholesterol, mg.: 90 Fiber, gm.: 2.5