This can be made with 1-1&1/2 lbs boneless chicken (breasts or thighs) or 1 pkg Morningstar Farms Chik Patties. I prefer thighs myself, but of the three choices I admit it’s the least healthy.
If making with chicken, cut chicken into small (medallion-sized) pieces and saute chicken in 1 tbsp olive oil in large saucepan over medium heat until lightly browned. Remove chicken from pan and set aside. If making with Chik Patties, prepare Chik Patties according to directions on package and let cool. Cut each pattie into sixths and set aside.
Dice 1 large onion and saute with 2 cloves of minced garlic in saucepan–the same saucepan you cooked the chicken in, if you’re making it with chicken–over medium heat until onions are tender and lightly translucent. Some people make cacciatore with green bell peppers as well; I usually don’t because I think they make the sauce a bit tart, but if you like feel free to dice 1 medium green bell pepper and saute along with the onion and garlic.
Add 2 1-lb cans of diced tomatoes (or equivalent in fresh tomatoes), 1 15-ounce can tomato sauce, 1 tsp oregano, 1 tsp basil, 1/8 tsp black pepper, 1/2 tsp salt, 1/2 tsp celery seed, dash red (cayenne) pepper, and 2 bay leaves. If making with chicken, stir chicken into sauce at this point. Bring to a boil, stirring frequently, then reduce to medium-low heat and simmer covered for 1 hour, stirring occasionally.
After the hour is up, remove cover and add 1/3 cup red wine. If making with Chik Patties, stir Chik Patty pieces into sauce at this point (they’ll break up and get too mushy if you add them too soon). Simmer uncovered for 1/2 hour, then remove from heat and serve over your pasta of choice. Serves 4-6–but if you make it for two then the leftovers the next day are even better.
