My chicken cacciatore is an excellent meal starter! There is soooo much flavor packed into this dish! Serve it over pasta, rice, squash, griller zucchini or yellow squash, bread or my favorite, creamy polenta with parmesan! This is a great “Go To” in your cupboard when you are in a hurry to get dinner on the table. If you don’t can, this also freezes very well.
Chicken Cacciatore for Pressure Canning
7
Quarts1
hour1
hour30
minutesThis will also yield 14 pints
Ingredients
7 lbs. Chicken thigh or breast meat, cubed
2 Large onions, diced
1 Red bell pepper, diced
1 Yellow bell pepper, diced
1 lb. White mushrooms, quartered
14 cloves Garlic, minced
3 Carrots, diced small
5 sprigs Fresh thyme
3 sprigs Fresh oregano
2 12 oz cans Crushed tomatoes
2 6 oz cans Tomato paste
4 cups Chicken broth
1 1/2 cups Dry red wine such as a cabernet sauvignon
1 tbp Kosher salt
1 tbsp Onion powder
1 1/2 tsp Garlic powder
1 tsp Fresh ground black pepper
2 tsp Red pepper flakes * optional
1 tbsp Olive oil
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
- In a large pot, add 1 tablespoon oil and cook onions, mushrooms, carrots, garlic, bell peppers, thyme and oregano until they star to get soft, about 7 minutes. Stir in tomatoes, tomato paste, wine and spices. Bring to a boil, cover, turn down heat and simmer 15 minutes.
- Meanwhile, fill jars halfway with diced chicken. Ladle hot sauce over chicken to 1 inch headspace, de-bubble, add more sauce as needed to fill back up to 1 inch headspace. Wipe rims, place lids and rings fingertip tight. Place jars in simmering pressure canner.
- Process quarts for 90 minutes and pints for 75 minutes.
Recipe Video
Notes
- Bone-in chicken legs or thighs can be used, also pork, beef or rabbit.
