Recipe: “Quick” Chicken Cacciatore

My mother makes this for us when she visits since it is something she can make in bulk and it freezes really well.   However, it usually is an all-day process since she makes enough for like 50 people (think Italian heritage), she lets it stew for a while, and also uses up all these different pans and huge pots.   I’ve adapted her recipe to be working-mom friendly — so this may be hit or miss (would like your opinion please).   Ideally you would like to get all the ingredients together and chop/slice the night before.   This takes some time and best for you to start with the prepared ingredients while your kids are screaming and hanging on your work clothes.   This recipe adapted from one submitted by Mama L from Bensalem, PA (thanks Mom).

“Quick” Chicken Cacciatore


  • boneless chicken breasts (cut into bite-sized pieces)
  • green peppers, red peppers — seeded and cut into strips [best to do night before]
  • onions – cut into strips [best to do night before]
  • garlic
  • tomato sauce
  • olive oil
  • seasonings to taste – basil, oregano, salt, pepper
  • grated parmesan or loccatelli cheese
  • tomatoes (optional)
We do this recipe by eye and don’t really use measurements — I guess a good rule of thumb is for every chicken breast use two peppers and one small onion.    Use enough tomato sauce to get the consistency that will work best for  your family
In a large high-walled skillet over medium-high heat, heat olive oil and saute the onions and garlic until the onions are soft.  Add the boneless chicken breasts and seasonings and saute until chicken browns.   Add peppers and saute until soft.   Add tomatoes/tomato sauce last.   Turn down heat and let simmer together for 10 – 15 min.   Serve with grated cheese.  You can serve on its own or it also goes well over pasta or rice.
Prep time:   15 min
Cook time:  20 – 30 min

Recipe: Citrus-Garlic Roasted Chicken

This recipe was submitted by “Mama S” from Orinda, CA and she cites Claire Robinson, Food Network.   This is in her weekly rotation now and her kids love it.   She claims it is easy so don’t let the ingredients scare you.   The prep/cook time is a little longer so use this on a night when you have extra time and do not need to feed your kids immediately.   I’m thinking that you could also use this same marinade on boneless breasts that have been “flattened” and then cooked quickly on the stove.  Thank you Mama S!!!


  • 4 large bone-in, skin on chicken breasts, about 3 pounds (I use skinless & boneless thighs)
  • 4 large whole chicken thighs, about 2 pounds
  • 1/2 navel orange, zested, plus the juice of 1 whole orange (I zest whole orange)
  • 2 limes, 1 zested, both juiced (I zest both limes)
  • 1/2 cup extra-virgin olive oil (I use 1 TBSP)
  • 4 large cloves garlic, peeled and smashed (I use 6 cloves)
  • 1 teaspoon kosher salt, plus more for seasoning
  • Freshly cracked black pepper


Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper.  Pour the marinade over the chicken and toss until well coated.  Marinate for 20 to 30 minutes but no longer than 45 minutes.

Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.

Cooks well on grill too.

Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

Prep time – 10m + 30m to marinade

Cook time – 45m

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