Easier Chicken Cacciatore
We've simplified the prep process and ingredient list in this Italian classic -- and the results are nothing less than fantastic! This dish is on the table in just about 30 minutes, so you can enjoy it on a busy weeknight. Make sure to serve with lots of good bread for mopping up all of the delectable juices. This recipe makes 4 servings.
PREP TIME
10 minutes
COOK TIME
25 minutes
Ingredients
4 boneless, skinless chicken breasts, cut into 1 1/2" pieces
1 medium yellow onion, chopped
4 cloves garlic, minced
1 red or yellow bell pepper, cored, seeded and sliced
1 large carrot, chopped
4 large fresh tomatoes, chopped OR 1 14-ounce can chopped tomatoes with the juice
Leaves from 2 sprigs of fresh thyme
1/2 cup dry red wine
2 tablespoon tomato paste
Flour, for dredging
2 tablespoons olive oil, divided
Salt and pepper, to taste
Freshly chopped Italian parsley, for garnish
1 medium yellow onion, chopped
4 cloves garlic, minced
1 red or yellow bell pepper, cored, seeded and sliced
1 large carrot, chopped
4 large fresh tomatoes, chopped OR 1 14-ounce can chopped tomatoes with the juice
Leaves from 2 sprigs of fresh thyme
1/2 cup dry red wine
2 tablespoon tomato paste
Flour, for dredging
2 tablespoons olive oil, divided
Salt and pepper, to taste
Freshly chopped Italian parsley, for garnish
Directions
Dredge chicken pieces with flour and shake to remove excess.
Heat 1 tablespoon oil in a large, heavy skillet to medium-high on the stove top. Add chicken pieces and cook until the chicken begins to brown, flipping with kitchen tongs to brown all sides. The entire process should take about 5-7 minutes. Remove chicken from pan and set aside on a plate to rest.
Add remaining tablespoon oil to pan. Add onions and cook until the onions begin to brown, about 5 minutes. Add garlic and cook for 2 more minutes. Add tomato paste and cook for 1 more minute. Season with salt and pepper. Deglaze the pan with the red wine, making sure to scrape up any brown bits off the bottom of the pan with a wooden spoon. Let wine reduce by half, about 4-5 minutes. Add tomatoes, carrot, bell pepper, thyme leaves and chicken back into the pan. Let simmer until the vegetable soften and chicken is cooked through, about 10 minutes. Remove from heat, garnish with parsley, and serve.
Heat 1 tablespoon oil in a large, heavy skillet to medium-high on the stove top. Add chicken pieces and cook until the chicken begins to brown, flipping with kitchen tongs to brown all sides. The entire process should take about 5-7 minutes. Remove chicken from pan and set aside on a plate to rest.
Add remaining tablespoon oil to pan. Add onions and cook until the onions begin to brown, about 5 minutes. Add garlic and cook for 2 more minutes. Add tomato paste and cook for 1 more minute. Season with salt and pepper. Deglaze the pan with the red wine, making sure to scrape up any brown bits off the bottom of the pan with a wooden spoon. Let wine reduce by half, about 4-5 minutes. Add tomatoes, carrot, bell pepper, thyme leaves and chicken back into the pan. Let simmer until the vegetable soften and chicken is cooked through, about 10 minutes. Remove from heat, garnish with parsley, and serve.
Looking for inspiration? Try these recipes:
Gnocchi with Pancetta, Sun-dried Tomatoes and Spinach
Spicy Chicken and Onion Quiche
Pollo Asada Street Tacos
