Quick n Easy Chicken Cacciatore

Sundays are a challenge for dinner planning.  Especially if the day involves kid activities; taking them to friends’, having friends over or catching a movie.

Yesterday afternoon and late this morning, I worked for 2 hours at a Clothing Giveaway my children’s old private elementary school puts on twice a year. I staffed the refreshments table for the first hour, and helped sort through new donations made that morning, deciding if they went in the ‘Needs washing’, ‘For Goodwill’, or ‘Iron and Tag’ pile.

When I got home around 1:45p my 16-year-old, who had two friends left over from last night, asked if I  could drive him to his girl friend’s for a swim, and the 2 guys to their respective homes.  We left at 2:30p after they ate the remaining Beef Stroganoff, so I didn’t get back home until 3:00p.

My boyfriend was boxing up many of his books to store, (he read my “Everybody Says…” post in the midst of his activity and said, “I’m listening, I heard you about ‘things’.  I told him I knew and appreciated that… but had to use him as my guinea-piggy example!)

Here he is, boxing books that have lived behind our sofa…keeping only those needed for his dissertation. Sweet.

By the time I tidied up the kitchen and wrote my Everyone Says post it was 4:00p. So my plan to cook dinner in a Crock-pot didn’t materialize.  Instead I decided to make my Easy Chicken Cacciatore on the stove.


Prep + Cooking time = 45 minutes

  • 2 tsp. virgin Olive Oil
  • 10-12 organic Chicken thighs / breasts
  • 1 large organic Orange Bell Pepper, chopped into bite size pieces
  • 1 organic Onion, chopped or sliced
  • 3 Tbs. dry Sherry, or organic Chicken broth
  • 16 oz. homemade or store-bought organic Marinara Sauce
  • 1 tsp. each dried Mint and Oregano
  • 1 tsp. Red Pepper Flakes
  • 1/2 tsp. Black Pepper

Put oil in a deep pot over med-high.  After 1 minute add chicken pieces and cook, rotating, until most of the pink color has disappeared, about 10 minutes.

Add veggies, sherry, sauce, and spices. Stir to mix.

Cover, turn heat down to med-low and cook for 10 minutes.  Simmer on low for an additional 20 minutes or until chicken is done.

Serve over brown rice, whole wheat bulgur, or brown rice pasta. Add a tossed green salad, and steamed asparagus with a squeeze of lemon, and you’ve got a wonderful meal.

Buon Apetito! 


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