This easy chicken cacciatore, the Italian braised hunter's dish, gets a touch of Philly when you turn it into a sandwich and call it a hoagie. This is a chicken sandwich recipe to remember. Source: EatingWell Magazine, December 2019

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once or twice, until browned on both sides, about 8 minutes. Transfer to a plate.

  • Add bell pepper and onion to the pan; cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic, oregano and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add wine and cook, scraping up any browned bits, until most of the wine is reduced, about 1 minute. Add tomatoes and the chicken. Reduce heat to maintain a simmer, cover and cook until the chicken is tender and cooked through, about 15 minutes.

  • Remove from heat. Using two forks, shred the chicken into large pieces. Divide the chicken mixture among hoagie rolls and top with cheese and more oregano, if desired.

Nutrition Facts

446 calories; total fat 15.8g 24% DV; saturated fat 4.7g; cholesterol 104mg 35% DV; sodium 866mg 35% DV; potassium 554mg 16% DV; carbohydrates 44.7g 14% DV; fiber 6.5g 26% DV; sugar 10g; protein 30.5g 61% DV; exchange other carbs 3; vitamin a iu 594IU; vitamin c 71mg; folate 38mcg; calcium 258mg; iron 3mg; magnesium 96mg.