Your Guide to the Best Places to Watch the Game

Game-Day Meal: Chicken Cacciatore

By on November 15, 2012 in Game-Day Meal

by Amy Johnson, Associate Editor,

PHILADELPHIA, PA — It’s pretty safe to say that hockey fans everywhere are hungry for hockey.  Sure they’re getting a “nibble” of it here and there, but most of the news coming from the NHL these days is nothing but sour grapes (and no, I don’t mean Don Cherry when he’s having a bad day).

We can’t do much to satisfy your hankerin’ for watching hockey games, but we CAN conquer your cravings for good food!  Just because the NHL isn’t taking the ice, that doesn’t mean there aren’t plenty of other hockey games being played every day in backyards, community parks, and minor-league arenas.  Every player taking the ice in those games deserves a fantastic game day meal…so let’s get cooking!

Let’s kick things off with a hearty dish that’s guaranteed to give you lots of energy and warm you up on the coldest days: Chicken Cacciatore.  This is one of those meals that tastes even better when it’s reheated the next day, after the flavors have spent some time getting cozy together overnight.

Chicken Cacciatore
Recipe courtesy of “Cooking Light”, October 2004

Prep time: 20 minutes
Cook time: 60 minutes

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
6 bone-in chicken breasts or thighs, skinned
1 tablespoon olive oil
2 cups sliced mushrooms
1 1/2 cups red bell pepper strips
1 1/2 cups green bell pepper strips
1 cup thinly sliced onion
1 tablespoon balsamic vinegar
2 bay leaves
1 (28 oz) can whole tomatoes, drained and chopped
1 (6 oz) can tomato paste
6 cups hot cooked penne pasta
1/2 cup grated fresh Parmesan cheese


1. Combine the first six ingredients in a small bowl and sprinkle about 4 teaspoons of it over the chicken.  Set remaining herb mixture aside.

2. Heat oil in a large Dutch oven over medium-high heat.  Add the chicken to the pan, cooking 2 minutes on each side or until lightly browned.  Remove chicken from pan and  set aside.

 3. Add mushrooms (I used baby bellas), bell peppers, and onion to pan; sprinkle with remaining dry herb mixture.  Cover and cook for 5 minutes or until tender, stirring occasionally.

4. Add vinegar, bay leaves, tomatoes, and tomato paste; stir to combine.  Arrange the chicken on top of the sauce mixture and bring everything to a boil.  Cover, reduce heat, and simmer for about 50 minutes or until the chicken is cooked through.  Use a digital kitchen thermometer to check the internal temperature of the chicken periodically.

5. In the meantime, cook pasta according to directions on box.  When chicken is finished, spoon 1 cup of cooked pasta into a large shallow bowl and top it with a piece of chicken.  Ladle 1 cup of sauce over the chicken, and sprinkle with a few teaspoons of Parmesan cheese. (see finished dish at the top of the page)

This is a great meal to prepare when you have company coming over to watch a game (or play a game).  Everything goes into one pot fairly quickly and simply simmers on the stovetop until you’re ready for it.  Enjoy!

Have you got an outstanding game day meal (or any recipe, really) that you’d like to share with our readers?  Email to find out how your recipe could be featured on!

Stay tuned for the next edition of “Game Day Meal” coming soon!

Photo credits: Amy Johnson

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