Chicken or tofu cacciatore recipe

Chicken and tofu cacciatore

My first recipe! I don’t cook often, and what I cook usually doesn’t taste good enough to share. I finally have something to post. I made a Chicken Cacciatore that turned out well. I did learn how to make it from my mother, so I have to give her credit.

Sam likes to offer vegan versions of dishes too, so she challenged me to make a vegan version with tofu. I think it was good!

They are both gluten-free too.

Chicken or tofu cacciatore recipe

Makes: 4 portions

Total time: 1 hour, cook time: 40 minutes, prep time: 15-20 minutes

Ingredients

tomatos diced

  • 6 chicken thighs or breasts or 1 package of extra-firm tofu
  • 1/2 cup of potato flour
  • 2 tablespoons olive oil
  • 1 large red bell pepper, chopped
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 3/4 cup of dry white wine, like Pinot Grigio
  •  28-ounces of tomatoes, diced
  • 3/4 cup chicken broth, or vegetable broth if you are using tofu
  • 2.5 tablespoons capers, drained
  • 2 teaspoons fresh oregano leaves
  • 1/4 cup chopped fresh basil leaves
  • Salt and pepper to your taste

If using tofu: Additional ingredients

  • 2 stalks of celery, chopped
  • 2 cups of cremini mushrooms, sliced
  • 1 zucchini, chopped

Directions for the chicken

Chicken Cacciatore

  1. Sprinkle the chicken with each salt and pepper and then put the chicken in the flour to coat lightly.
  2. In a large pan, heat the oil over medium-high, and add the chicken and sauté until brown, about 5 minutes per side. I did it in two batches because my pan was not big enough.
  3. Transfer the chicken to a bowl and set aside.
  4. Add the bell pepper, onion and garlic to the same pan and sauté over medium heat for about 5 minutes.
  5. Add some salt, pepper and the wine and simmer until the liquid is about 1/2 of what you started with, about 3 minutes
  6. Add the diced tomatoes and juice, chicken broth, capers, and oregano.
  7. Put the chicken pieces back in the pan and coat them in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
  8. Transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly.
  9. Spoon the sauce over the chicken, top with the basil and serve it with rice or pasta.

Directions for the tofu

tofu cacciatore cooking

  1. Cut the tofu into cubes or strips.
  2. In a shallow plate mix the flour with salt, pepper. Coat the tofu pieces with the flour mixture.
  3. Preheat the oven to 350 degrees Fahrenheit.
  4. In a deep skillet or large sauté pan, heat the oil over medium-high heat.
  5. Add the tofu to the pan and cook until brown and crisp, about 4 minutes on each side. Transfer the tofu to an oven-safe plate and keep warm in the oven.
  6. If the pan is dry, use a little more oil. Add the onion and cook until soft, about 3 minutes.
  7. Then add the bell pepper, after 2 minutes add the celery and cook for another 2 minutes.
  8. Add the mushrooms and cook until they brown, about 5 minutes and then add the zucchini and cook for another 2 minutes.
  9. Add some salt, pepper and the wine and simmer until the liquid is about 1/2 of what you started with, about 3 minutes
  10. Add the diced tomatoes and juice, chicken broth, capers, and oregano.
  11. Remove the tofu from the oven and transfer it to a large bowl and spoon the sauce and vegetables over the tofu.
  12. Top it with the basil. Serve it with rice or pasta

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