Italian Chicken

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So I was in the mood for Italian chicken and by name I can only name a few right off the top of my head chasseur, cacciatore, marsala. So I decided to do some recon. Often times I’m very indecisive with what I want to make. Especially if its not for a shoot. I’ll even go so far as to pick a name from a hat if there are too many options. While I was doing recon I noticed all these recipes are practically identical as they are “hunters dishes”. The only one I could rule out was marsala because I didn’t have the wine and it is not a true marsala without said marsala. What a sentence. With my recon being a bust I decided to close my laptop and do what I normally do which is, my own thing. With that being said here are my final results. Although I must say it slightly resembled chicken cacciatore but with a kick. Try it out and let me know what you think!


  • 5 Chicken breast
  • 118oz can crushed tomatoes
  • 4 cloves garlic, sliced
  • 1 onion, sliced
  • 1 bell pepper, chopped
  • 1 4oz can tomato paste
  • 2oz capers
  • 1 oz thai basil
  • 2 oz parsley
  • 1c white wine
  • 10 oz mushrooms, sliced
  • 2 Tb dried mushrooms
  • 1c chicken stock
  • 1/4c grated parmesan cheese
  • 1tsp black pepper
  • 1tsp salt
  • 1tsp oregano
  • 1 tsp dried garlic
  • 1tsp red pepper flakes.


  • Season Chicken with salt and pepper. Sear in a hot oiled pan for three minutes till deep brown. Do chicken inn batches and set to the side.
  • After removing the chicken add onions, bell peppers, garlic, and mushrooms. Sauté for three minutes. Season with salt and pepper.
  • Add in crushed tomatoes, white wine, chicken stock, dried mushrooms, grated parmesan and tomato paste.
  • Season with black pepper, salt, oregano, dried garlic, and red pepper flakes all 1tsp each.
  • Stir, Add in chicken and simmer for 1 hour and 15 minutes.
  • Top with capers, basil, and parsley. Add some extra red peppers for more of a kick.
  • Serve over rice, pasta, or with potatoes and enjoy!

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