Cacciatore-Style Boneless Chicken One-Pot with Green Beans

by Rachael Ray Show Staff 9:00 AM, April 10, 2015

Aired April 10, 2015

Serves 4

2 pieces boneless, skinless chicken breasts, cut each in half cross the breast to yield 4 pieces total
4 pieces boneless, skinless chicken thighs
Salt and pepper
3 tablespoons olive oil, divided
1/4 pound pancetta, diced
3/4 pound cremini mushrooms, quartered 
2 tablespoons thyme, chopped
1 onion, chopped
4 cloves garlic, thinly sliced
1 red chili pepper, seeded and chopped or 1 teaspoon dried chili flakes
2 tablespoons tomato paste
1/2 cup dry white or red wine
1 cup chicken stock
1 28-ounce can San Marzano tomatoes, hand-crushed
3/4 pound/12 ounces haricots verts or green beans, trimmed
Chopped flat-leaf parsley and tarragon, to serve
Shaved Parmigiano-Reggiano cheese, to serve
Crusty bread, for mopping


Season the chicken with salt and pepper. In a large skillet with a lid, heat 1 tablespoon olive oil, 1 turn of the pan over medium-high heat. When oil ripples, add chicken and brown about 2 minutes on each side; remove and reserve.

Add remaining olive oil, 2 turns of the pan, and pancetta, and stir 2 minutes. Remove pancetta to a plate and brown mushrooms in drippings, 7-8 minutes; season with salt, pepper and thyme. Add onions, garlic and chilies, and stir 4-5 minutes more. Add tomato paste, stir until fragrant, then add wine, stock, tomatoes and reserved pancetta, and bring to a bubble.

Reduce 15 minutes then add beans and arrange reserved chicken into the sauce among the beans. Cover and cook 5 minutes then remove lid and serve from the pot topped with parsley, tarragon and cheese, with bread alongside.