There are as many ways to make Chicken Cacciatore as there are cooks. Here’s my take on a classic chicken cacciatore.
2 bone-in chicken breasts (You can use boneless breasts, but you lose some of the chicken flavor)
4 tomatoes (6-8 ounce), peeled and seeded and cut into large pieces (see notes)
1 medium onion, diced
1 large or 3 small red peppers, diced
2 tablespoons butter
4-6 ounces of tomato sauce
1 tablespoon dried oregano
1/2 tablespoon dried basil
1/4 teaspoon dried thyme
You can do the chicken skin-on but we prefer to remove the skin and cut off any fat pockets
Preheat the oven to 375 degrees.
Melt the butter in a sauce pan large enough to hold both chicken breasts.
Salt and pepper the chicken breasts, then sautee the chicken breasts on both sides until white.
Set the breasts in an 8 x 12 glass baking pan, bone side down. Add the tomatoes, surrounding both breasts.
Sautee the onions and peppers until the onions are translucent, about 10 minutes.
Add the tomato sauce, salt and pepper to taste and add herbs. Cook for 10 minutes over medium low heat.
Pour over chicken. If you removed the chicken skin, be sure to make sure the chicken is fully covered and not exposed to the air. (The sauce has been moved off the top of the breasts to show the chicken in the photo.)
Bake in the oven for 40-50 minutes or until internal temperature of the chicken is 170 degrees.
The way I peel and seed the tomatoes is to start by washing them and cutting out the stem. Immerse them in boiling hot water for 20-30 seconds (an instant hot water tap produces hot enough water for this), then transfer them to ice water to cool. With a paring knife, score the skin from top to bottom, creating 4 pieces of skin that will easily peel off. Cut the tomatoes in two along the equator and with your fingers pull out the seeds.