Chicken Cacciatore

Chicken Cacciatore

Chicken Cacciatore

As a kid we would frequent this little Italian place close to our house. Chicken Cacciatore was something I’d order all the time. It wasn’t until now that I thought about making it Vegan! The restaurant served it with Buttery Rice and Broccoli with Butter and Garlic which to me goes perfectly.



1 Package of Gardein Chicken Scallopini

1 Green Pepper cut into thick strips

1/2 medium Onion cut into half moons

1 package of Sliced White or Baby Bella Mushrooms

2 Vine Ripe Tomatoes chopped

1 Large Can (28 oz) of Diced or Whole Tomatoes (if using Whole, break them up with your hands)

1/2 cup of Red Wine (optional)

1 tsp of Aged Balsamic Vinegar

2 tsp of Date Syrup ( I like D’vash, Date Lady or Just Dates)

4 Cloves of Garlic

1 1/2 tsp of Rosemary

1 tsp of Oregano

1 -2 Tbsp of Chopped Parsley

1 Bay Leaf

Salt & Pepper to taste


1.Saute the Onions, Garlic and Peppers in a little bit of oil until onions are translucent

2. Add in the fresh chopped Tomatoes ,Mushrooms and Spices and let simmer for about 10 minutes on Med-Low heat

3. Add in the Date Syrup, Balsamic Vinegar, Bay Leaf and canned Tomatoes and continue to cook for another 15 minutes

4. Lower the heat a bit and add the Red Wine (if using) and the Gardein Chicken and cook for 20 - 25 minutes until everything is heated through.

5. Serve with Rice and a fresh Veg