Chicken “Cacciatore” Hot Dish
Chicken “Cacciatore” Hot Dish
Ingredients
Equipment
Method
- 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
Tried this recipe?
Let us know how it was!Prep & Ricotta Straining
Put ricotta in a strainer set over a bowl to remove excess liquid. This can be done a few hours ahead of time or overnight so the ricotta is drier before mixing into the sauce.
Cheese & Seasoning Choices
Shredded smoked provolone is used for a smoky flavor. Asiago, Manchego, or mozzarella are listed as alternative cheeses. Measurements for salt and pepper are not provided as single final amounts because seasoning is applied at multiple stages; season each layer as you cook and assemble the dish.
Why we sear the chicken before baking
Searing the chicken briefly develops browning (the Maillard reaction), which adds savory flavor. Partially cooking the pieces in a hot skillet and then finishing them in the oven helps them retain moisture—the recipe’s instruction to cook the chicken about 5–6 minutes per batch before assembling is intended to produce more flavorful, juicier pieces after baking.
How to strain ricotta for the best results
Removing excess liquid from ricotta gives a thicker, creamier texture and helps prevent a watery sauce. To drain the ricotta as suggested in the notes: set a fine-mesh strainer or colander over a bowl, optionally line the strainer with a layer of cheesecloth or a coffee filter, spoon in the ricotta, and refrigerate for a few hours or overnight so the liquid can drain. Use the drained ricotta in the sauce mixture as directed in the recipe.
Watch Dr. J Make Chicken “Cacciatore” Hot Dish
Watch Dr. J make Chicken “Cacciatore” Hot Dish and see how it comes together.
