Chicken Cacciatore

Well, what do you know? It’s another chicken dish from me. I’m told cacciatore is Italian for “hunter’s stew.” When I think of stew, I think comfort food. This dish is exactly that. Serve it with pasta, polenta, rice or fresh warm bread and your tummy will be thanking you. I used boneless, skinless chicken breasts for mine. But you are more than welcome to use skin on thighs or even a whole cut up chicken.

INGREDIENTS:

• 4 boneless, skinless chicken breasts
• kosher salt, freshly ground pepper and paprika for seasoning
• 2 tablespoons olive oil
• 1 medium red or yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/2 pound baby bella mushrooms, sliced (you can substitute with white button mushrooms)
• 2 garlic cloves, minced (about 1 teaspoon)
• 1 cup white wine
• 1 can (14.5 ounce) diced tomatoes with Italian spice blend
• 1/2 teaspoon thyme
• 1/2 teaspoon turmeric
• 1/8 teaspoon red pepper flakes
• Italian flat leaf parsley for garnish (optional)

DIRECTIONS:

Heat the olive oil in a large saute pan over medium high heat.  Meanwhile season the chicken breasts on both sides with salt, pepper and paprika. When the oil begins to ripple, carefully place chicken breasts in the pan. Brown the chicken on both sides, about 3 minutes per side. Remove chicken from pan.

Reduce the heat to medium. Add the onion and peppers. Stirring occasionally until the vegetables begin to soften, about 5 minutes. 

Add the mushrooms and cook until the mushrooms begin to brown. Then add the garlic and stir for 30 seconds. 

Add the wine and cook until it is reduced by half. 

Add the diced tomatoes and juice, thyme, turmeric and red pepper flakes and stir. At this time taste the sauce and add salt if needed. 

Reduce heat to low. Return the chicken breasts to the pan and let simmer in covered pan for 40 minutes. 

Garnish with Italian parsley and serve with pasta or whatever you prefer. 

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