A canned chicken cacciatore you say? Sounds crazy, but it is absolutely delightful and extremely easy to make. Not only will this dish last longer than usual, but it is also as tasty as the regular version, or maybe even more so.
A Canned Chicken Cacciatore For Saving Time, But With Flavor
Gather your ingredients!
Before you start anything, make sure you have everything you need ready to go. I usually go with about three pounds of boneless chicken, which I cut into bite-size pieces. I like to add mushrooms, garlic cloves, green and red peppers cut thick, onions, red wine, oregano, basil, thyme, tomatoes, and salt and pepper to taste.
If you don’t have fresh chicken, you can use pre-cooked slices, or canned chicken. As for the mushrooms, peppers, and onions, some good substitutes include celery, carrots, and eggplant. You can also replace the oregano, basil, and thyme with other herbs, like parsley, and dill. You should add the tomatoes, but you can use canned or stewed tomatoes if the fresh ones are not readily available.
As for the red wine, it is a key part of this dish, but if necessary, you can change it for red wine vinegar and beef or chicken broth. In a pinch, grape or apple juice can also work.
The actual cooking portion of this recipe is easy; all you have to do is set your vegetables and chicken ready in the prepared jars. Boil the wine and tomatoes separately and then pour the hot liquid over the uncooked food.
You will then have to cook and process everything in the pressure canner for at least 90 minutes. This part is extremely important, because a pressure canner is the only way to make sure your canned chicken cacciatore is safe to eat.
Serve this meal over pasta, egg noodles, or rice, and with a good glass of red wine.
Canned Chicken Cacciatore
3 lbs (approx. 1.3L) boneless chicken, sliced into bite size pieces
2 cups (256 g) sliced mushrooms
4 cloves garlic
2 cups (256 g) green and red peppers, cut in chunks
2 cups (256 g) onions, cut into eighths
1 bottle red wide
2 tbsp oregano
2 tbsp basil
2 tbsp thyme
4 cups (512 g) tomatoes, diced, include juice
- Layer the chicken, mushrooms, garlic, peppers, and onions in 1 quart (approx 1L) jars.
- Using a large stockpot, boil the wine, herbs and tomatoes.
- Pour hot liquid over the layered ingredients inside the jars. Ensure 1 inch (2.5 cm) of headspace.
- Wipe jar with a clean damp cloth
- Apply lid and ring. Adjust to fingertip-tightness.
- Process in pressure canner for 90 minutes at 10 lbs pressure (adjust for altitude).
- Turn heat off, cool canner to zero pressure.
- Wait 5 minutes before opening canner lid. Let jars cool in canner for 10 minutes.
- Remove jars in canner and cool thoroughly.
- Check seal on lids after 24 hours. Press down the center, it should wiggle and must feel nice and solid.