Chicken cacciatore
Your family and friends will ask for seconds when you serve this seasoned chicken cooked in a pepper, onion and mushroom sauce.
Photo by Karen Hermann
SERVES 4
4 chicken breasts, bone in and skin on
Kosher salt
Black pepper, freshly ground
2 tablespoons olive oil
1 8-ounce can sliced mushrooms
1 onion, diced
1 small red bell pepper, sliced
4 garlic cloves, minced
1 tablespoon fresh oregano or basil (or both), chopped
1 cup white wine
1 cup chicken stock
1 28-ounce can crushed tomatoes
¼ cup halved Kalamata olives
Parsley, chopped (for garnish)
Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Place chicken in skillet, skin-side down, and brown on both sides, 2–3 minutes per side. Remove to a platter and keep warm. To the same skillet, add mushrooms, onions and bell pepper and saute until soft. Add garlic and oregano or basil, and saute another minute. Add wine and cook until reduced, then add chicken stock and tomatoes. Place chicken back into the skillet and nestle into the sauce. Sprinkle olives on top. Reduce heat to low and simmer 30–45 minutes until chicken is very tender and nearly falling off the bone. Add additional salt and pepper if needed. Garnish with chopped parsley.
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