Entree: Italy – Chicken Cacciatore with Escarole and Cherry Tomatoes (Hunter-style braised chicken with escarole and cherry tomatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) crushed tomatoes
- 1 pint (10 oz / 280 g) cherry tomatoes
- 1 cup (240 ml) low-sodium chicken stock
- 6 oz (170 g) escarole, coarse-chopped
- 1 tsp (5 g) dried oregano
- 1 bay leaf
- 1/4 tsp (1 g) red pepper flakes (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Pat the chicken breasts dry, season both sides with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear chicken 3–4 minutes per side until golden; remove and set aside.
2. Add remaining 1 tbsp olive oil to the pan. Sauté the onion, carrot, and celery 5–6 minutes until softened; add garlic and cook 30 seconds until fragrant.
3. Deglaze with the white wine, scraping up browned bits, and simmer 2 minutes to reduce slightly.
4. Stir in crushed tomatoes, chicken stock, oregano, bay leaf, and red pepper flakes; return chicken to the pan, nestling into the sauce. Bring to a simmer, cover, and cook 12–15 minutes until chicken reaches 165°F (74°C).
5. Add cherry tomatoes and escarole, stir into the sauce, cover and cook 3–5 minutes until escarole wilts and cherry tomatoes begin to burst.
6. Remove bay leaf, adjust seasoning with salt and pepper, sprinkle with parsley, and serve the chicken with sauce spooned overtop.