Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 4 boneless skinless chicken breasts; 1 tablespoon olive oil; 4 slices bacon, diced; 1 medium onion, chopped; 1 celery rib, coarsely chopped; 2 carrots, coarsely chopped; 1 (24 ounce) jar spaghetti sauce; 2 tablespoons Worcestershire sauce; 3 tablespoons balsamic vinegar; 2 cups sliced mushrooms; garlic, minced; salt and pepper; 1/4 cup spanish sliced black olives; 1/4 cup parsley, chopped

14 ingredients

9 steps

Ingredients

4 boneless skinless chicken breasts
1 tablespoon olive oil
4 slices bacon, diced
1 medium onion, chopped
1 celery rib, coarsely chopped
2 carrots, coarsely chopped
1 (24 ounce) jar spaghetti sauce
2 tablespoons Worcestershire sauce
3 tablespoons balsamic vinegar
2 cups sliced mushrooms
garlic, minced
salt and pepper
1/4 cup spanish sliced black olives
1/4 cup parsley, chopped

Directions

1

Chop bacon into small pieces and cook until crisp. Drain and set aside.
2

Saute onions and garlic until soft in leftover bacon grease, add mushrooms, carrots and celery until lightly browned, set aside.
3

Add more oil if required to hot non-stick pan and brown chicken on all sides being sure to season with salt and pepper.
4

Place chicken, veggies and bacon in a large stockpot with a lid.
5

Mix spaghetti sauce with Worcestershire sauce and balsamic vinegar. DO NOT be tempted to leave these 2 ingredients out, they are CRUCIAL to the taste! Pour over chicken and veggies ensuring everything is well coated.
6

Add olives and stir through.
7

Cover and simmer over medium low heat for 25-30 minutes, stirring occasionally.
8

This can also be baked covered in the oven for 35-40 min at 375.
9

Serve with hot crusty bread for dipping in the sauce and a crisp, tangy side salad.