Recipe by Carol in Oz
This is absolutely DELICIOUS and so easy to make. Maximum flavour with minimum effort. Authentic tasting and impressive enough to serve to company. Chicken thighs can be used if you want. Reheats really well too!
Top Review by lmw70
I have been trying to master a recipe for my chicken cacciatore loving hubby for 3 years. This is the first one I have tried that he adores, even gobbling down the olives (which he claims to dislike!) Leftovers are wonderful too! Carol, thanks for a fantastic recipe!
- 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 See How It's Made
- Chop bacon into small pieces and cook until crisp. Drain and set aside.
- Saute onions and garlic until soft in leftover bacon grease, add mushrooms, carrots and celery until lightly browned, set aside.
- Add more oil if required to hot non-stick pan and brown chicken on all sides being sure to season with salt and pepper.
- Place chicken, veggies and bacon in a large stockpot with a lid.
- 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.
- Add olives and stir through.
- Cover and simmer over medium low heat for 25-30 minutes, stirring occasionally.
- This can also be baked covered in the oven for 35-40 min at 375.
- Serve with hot crusty bread for dipping in the sauce and a crisp, tangy side salad.