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Chicken Cacciatore

Chicken Cacciatore

Prep
Cook
Serves 6people
Ingredients
6
bone-in chicken breasts halves, skin removed
3/4
tsp sea salt
1
tsp freshly ground black pepper
1/4
cup plus 2 tbs extra-virgin olive oil
2
cup sliced onion (about 3 medium onions)
2
tbsp minces garlic (about 2 medium cloves)
4
medium red bell peppers, cored, seeded, and cut into half inch strips
1/4
cup organic low-sodium chicken broth
1
can (28 oz) whole tomatoes, drained and chopped
1
tsp minced oregano
1/2
tsp minced rosemary
1/4
tsp crushed red pepper flakes
1/2
lb cermini mushrooms, cut into thick slices
2
tbsp finely chopped parsley
Directions
1.
Rub the chicken with 1/2 tsp of the salt and 1/2 tsp of the black pepper.
2.
Heat 1/4 cup of the extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, until brown. Remove the chicken to a platter and set aside.
3.
Add the sliced onions to the pan and cook for about 5 minutes, until softened. Add the garlic and red peppers to the pan and cook for about 5 minutes, until the peppers begin to soften. Remove the onion and red pepper mixture to a plate.
4.
Add the broth to the skillet and bring to a boil over high heat. Cook for 1 minute, scraping any brown bits off the bottom of the pan. Add the tomatoes, oregano, rosemary, and crushed red pepper flakes, reduce to a simmer, and cook for 2-3 minutes, until slightly thickened. Stir in the reserved onions and peppers. Add the chicken pieces and bring to a simmer. Cover and cook for 10-15 minutes or until the chicken is done.
5.
Meanwhile, heat the remaining 2 tsp of extra-virgin olive oil in a small skillet over medium-high heat. Add the mushrooms, the remaining 1/4 tsp salt, and the remaining 1/2 tsp black pepper. Cook for about 8 minutes, until the mushrooms have browned.
6.
When the chicken is done, add the mushrooms to the pan and heat through. Adjust the seasoning if necessary. Serve garnished with the parsley.

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