Jen’s Chicken Cacciatore Brisket

Jennifer M. Ciaramello

This chicken cacciatore recipe is quick and easy… What a time saver! It’s a great recipe to repurpose a rotisserie chicken and turn it into an Italian brisket. Can be served over your favorite pasta or you can add it on top of a thick piece of garlic bread.

Editor's Note [Donna Sanders]: Jennifer is a good friend which makes her recipe even more special!

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Course Dinner

Cuisine Italian

Ingredients

1 pre-cooked whole rotisserie chicken, cold and shredded. Note: Cutting the meat won’t make the sauce adhere to the protein well. You are going to rehydrate the chicken meat in the sauce and cook the meat in the juices.
24 ounces of tomato sauce
14½ ounce can Italian stewed tomatoes
1 ripe tomato, chopped
1 small package mushrooms, optional
2 teaspoons Italian seasonings
1 teaspoon sugar
2 cups mozzarella cheese, shredded
1 pound pasta
freshly cut basil for garnish

Instructions

In a medium saucepan, add 24 ounces of tomato sauce, 14½ ounce can of Italian stewed tomatoes, 1 chopped tomato, 1 small package mushrooms (optional), 2 teaspoons Italian seasoning, and 1 teaspoon sugar. Heat until mixture begins to bubble.
Remove meat from cold chicken and shred.
Add the chicken to the tomato sauce and cook for 1 hour on low heat stirring occasionally or until the chicken softens and has soaked up some of the liquid.
Serve over pasta or oven toasted garlic bread.
Top with 2 cups shredded mozzarella and freshly cut basil.

Enjoy!

About the Author

Jennifer is the owner of Skin Chic Spa in Tampa, FL and has 25 years of experience as an Licensed Esthetician. Jennifer gained the love of baking in her grandmother’s kitchen and cooking with her mother. It’s in her blood! Her specialties include rues, stews and sauces.