This is one meal that everyone in my family just raves about. It feeds a family of 4 comfortably and i always have leftovers! It's a great comfort food and doesn't take long to make! I just make some whole grain brown rice and put a serving over top!
1 1/2 pounds boneless, skinless chicken breasts, cut into
Sea salt, to taste
Freshly ground black pepper, to taste
Paprika, to taste
1/2 cup white whole wheat flour, for
4 tablespoons extra virgin olive oil
1 large red bell pepper, chopped
1 onion, chopped
8 ounces baby Portobello mushrooms, sliced
3 cloves garlic, finely chopped
3/4 cup dry red wine
1 (28-ounce) can crushed tomatoes, with
1 (14.5 ounce can) petite diced tomatoes (such as Muir Glen Fire
Roasted with Roasted Garlic), with juice
1 cup mushrooms (optional)
3/4 cup organic free-range chicken broth (such as Pacific
2 teaspoons garlic powder
Crushed red pepper, to taste
1 teaspoon dried oregano
1/2 cup coarsely chopped parsley
- Sprinkle the chicken pieces with 1 teaspoon each of salt
and pepper. Liberally sprinkle the chicken with paprika. Dredge the chicken
pieces in the flour to coat lightly. In a large heavy sauté pan (preferably
cast-iron), heat 2 tablespoons oil over a medium-high flame. Add the chicken
pieces to the pan and sauté until just brown, about 5 minutes per
side (note: if all the chicken does not fit in the pan, sauté it in two
batches.) Transfer the chicken to a plate and set aside.
- Add the remaining 2 tablespoons oil to the same “dirty”
pan used to cook the chicken. Add the bell pepper, onion, and garlic; sauté over
medium heat until the onion is tender, about 5 minutes. Season with salt and
pepper. Add the mushrooms and cook 3-4 minutes. Add the wine and simmer until
reduced by half, about 3 minutes.
- Add the crushed tomatoes and diced tomatoes, broth,
garlic powder, crushed red peppers, and oregano. Return the chicken pieces to
the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
Continue simmering over medium-low heat until the chicken is just cooked
through, about 30 minutes.. Sprinkle chicken with parsley and serve.
Labels: Chicken Caccitore