Chicken “Cacciatore” Hot Dish
This recipe is a modern twist on tradition with our flavorful Italian Chicken "Cacciatore" Hot Dish, enhanced with artichokes and a crispy tater tot topping!This isn't your average Chicken Cacciatore! Elevate your taste buds with a contemporary take on the classic Italian dish. This recipe infuses the rich heritage of cacciatore with a tantalizing twist, bringing together succulent chicken, vibrant bell peppers, and juicy tomatoes, all enveloped in a tantalizing blend of aromatic herbs and spices.Enhanced with the addition of tender artichoke hearts, this hearty casserole-style hot dish takes the traditional flavors of oregano, basil, and garlic along with the sweetness of roasted bell peppers, earthy mushrooms, and briny artichokes mingled in a luscious tomato sauce, embracing each chicken piece.To crown this, I've added a crispy topping of golden tater tots, adding a delightful crunch to every forkful of this Italian delight.Perfect for cozy family dinners or entertaining guests, our Italian Chicken "Cacciatore" Hot Dish is a celebration of robust flavors, rustic elegance, and delightful textures. Embrace tradition with a modern twist – try our enhanced recipe today and savor the essence of Italy in every bite! Buon Appetito! 🇮🇹✨"
Ingredients
- 2 lbs. boneless, skinless chicken breast cut into bite-sized chunks
- 2 bell peppers diced into big chunks
- 1 onion I used a sweet, diced into big chunks
- 8- ounces sliced baby bella mushrooms
- 1, 13.75 ounce can artichokes drained and diced
- 4 C marinara sauce
- 1, 15- ounce container ricotta whole-milk
- 2 ½ C shredded smoked provolone
- 2 cloves garlic minced
- 1 ½ tsp. Italian seasoning
- Big pinch red pepper flakes optional
- Kosher salt
- Ground black pepper
- Extra virgin olive oil
- Tater tots frozen to top your casserole (enough to cover the top in one layer)
Instructions
- Preheat your oven to 425 degrees. Grease a 9 x 13-inch casserole dish with extra virgin olive oil, about 3 tablespoons.
- Heat 3-4 tablespoons of extra virgin olive oil in a large skillet over medium high heat. Once your oil is hot (it will begin to shimmer), add half of your diced chicken and season with a good pinch of kosher salt, ground black pepper and Italian seasoning. Cook the chicken just about 5-6 minutes. The chicken will not be cooked through, but it will finish cooking in the oven. This will keep your chicken moist. Remove the chicken to a platter. Repeat with the rest of the chicken.
- Now, add your onions and peppers to the skillet. Season with a good pinch of kosher salt, ground black pepper and Italian seasoning. Cook 8-10 minutes until soft. If your onions start to get too browned, you can add a splash of chicken stock or some extra virgin olive oil. Once the veggies are soft, remove from the pan.
- It’s now time for the mushrooms, I add them to the pan with no extra oil to start. Season with a big pinch of kosher salt, ground black pepper and Italian seasoning. Cook 5-7 minutes. The mushrooms will release their water and caramelize. If needed, add a few tablespoons of extra virgin olive oil if the pan gets too dry. Once the mushrooms are cooked through, remove from the skillet.
- Finally, add your artichokes to the skillet, season with kosher salt, ground black pepper and red pepper flakes. Just warm the artichokes through. This will only take 2 minutes. Remove from the pan.
- It’s now time to assemble your hot dish! In a large mixing bowl, add your marinara sauce and ricotta and mix well. Now, add your chicken, onions, peppers, mushrooms, and artichokes and give it all a thorough mix. Pour this into your prepared casserole dish. Top with the shredded smoked provolone. Finish by adding your tater tots on top. Please make sure the tots are in a single layer.
- Bake for 30-35 until the tots are golden brown, cheese is melted, and the casserole is bubbling. I promise your family and friends will love this hot dish!
Video
Notes
Dr. J’s notes: you can use any type of onion that you like or have on hand. You can also mix up the shredded cheese. I like the smokiness of the provolone, but asiago, Manchego or mozzarella would all be great choices. You also want to put your ricotta in a strainer over a bowl. This can be done a few hours ahead of time or overnight. You want to get the water out of the ricotta. I don’t give measurements for the salt and pepper because I season each layer as I go. This dish does have several steps, but it is so worth it.