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Chicken Cacciatore with Sweet Tomatoes and Toasted Barley

Sweet tomatoes and zucchini in a traditional cacciatore sauce with seared chicken breasts served on a bed of toasted barley cooked in a savory vegetable broth.
Difficulty: Easy
Time: 35-40 Minutes
Calories: 560 Fat: 4g Carbs: 24g Protein: 43g

ABOUT THE DISH

Cacciatore is a classic Italian dish made with chicken or rabbit. The word means “hunter” in Italian and indicates the use of onion, herbs, tomatoes and sometimes bell peppers. All of these vegetables are at peak freshness and come directly from the farm to your table.

Ingredients
Yellow Onion
Red Bell Pepper
Garlic
Cherry tomatoes
Zucchini
Kalamata olives
Barley
Vegetable Broth Base
White Wine
Chicken breast
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Cooking terms for this recipe

Simmer To stew gently below or just at boiling point.
Toast To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Large sauté pan

Small pot with lid

Cooking Instructions

Barley
Step 1: COOK BARLEY

Read through entire recipe before getting started. In a medium pot on medium heat. Add 1 Tbsp. oil and sauté 1 tsp. of garlic until soft and fragrant 1 minutes. Add in barley to toast for another 2 minutes. Add 1.5 cups water and vegetable broth base, mix to dissolve. Bring to a boil then reduce heat to simmer, cover and cook for 25-30 minutes. While the barley is cooking move onto mise en place(step #2).

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Step 2: MISE EN PLACE

Wash and dry all produce. Peel and dice onion. Remove seeds and stem from red bell paper and dice. Mince or grate garlic. Slice cherry tomatoes in half. Cut stem off zucchini, slice in half lengthwise then slice into 1 inch thick half-moons. Quarter kalamata olives. Remove chicken breasts from package, rinse and pat dry.

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Step 3: SEAR CHICKEN

In a deep sauté pan heat 1 tbsp of oil. Season chicken breasts on each side with a pinch of salt and black pepper. Sear the chicken 2-4 minutes on each side or until brown. Remove chicken from pan and set aside. Note, the chicken is not fully cooked at this point.

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Step 4: PREPARE THE CACCIATORE

Heat 1 Tbsp. of oil in the same pan used to sear the chicken, add onion, red bell pepper and remaining garlic. Cook until browned, about 4-5 minutes. Add tomatoes, white wine and 1/2 cup of water. Bring to a simmer.

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Step 5: FINISH CACCIATORE

Add Kalamata olives and return chicken to the pan. Simmer, covered, for 10 minutes until the chicken is fully cooked and sauce has thickened slightly. The USDA recommends cooking chicken to an internal temperature of 165ºF.

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Step 6: PLATE YOUR DISH

Divide the Barley between two bowls. Top with the chicken cacciatore making sure to get plenty of vegetables and sauce. Enjoy!