Chicken Cacciatore
This vegetable-heavy, braised Chicken Cacciatore is delicious over pasta, rice, or even mashed potatoes.
Servings: 4 people
Calories: 329kcal
Ingredients
- 1 ½ teaspoon oil or unsalted butter, divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ lbs chicken breast
- 2 onions, quartered and sliced
- 4 garlic cloves, minced
- 2 green peppers, quartered and sliced
- 1 bay leaf
- 1 ½ teaspoon thyme
- ½ c medium bodied red wine (Merlot works well)
- 4 tomatoes, diced
Instructions
- In a large cast iron skillet or Dutch oven, heat ½ teaspoon oil. Season the chicken breasts with salt and pepper and place them in the hot skillet. Sear the breasts on all sides over high heat, 1-2 minutes per side, until golden. Remove the chicken to a plate.
- Heat 1 teaspoon oil in the skillet and add onions and garlic. Reduce the heat to medium and sauté the onions 3-5 minutes, until golden. Add green peppers and continue to sauté 2-3 minutes, until the peppers begin to soften.
- Add the bay leaf and thyme to the vegetable mixture.
- Pour the wine into the skillet and scrape up any bits that are stuck to the pan.
- Add the diced tomatoes with any of their juices.
- Place the chicken back into the pan. Cover and reduce the heat to medium low. Simmer for 1 hour.
- Serve the Cacciatore over pasta, rice or potatoes.
Nutrition
Calories: 329kcal | Carbohydrates: 13.8g | Protein: 47.8g | Fat: 7.2g | Cholesterol: 122mg | Sodium: 755mg | Fiber: 3.6g | Sugar: 6.4g