WEEKNIGHT CHICKEN CACCIATORE

By bjlazyl

Ingredients

• 12 oz
• Boneless, skinless chicken breasts
• salt and pepper
• 2 tbsp
• Olive oil + more as needed
• 1/2 1/2
• large onion, diced
• 2 2
• garlic cloves, minced
• Splash white wine
• 1 1
• Fresh thyme, sprig
• 1 1
• Bayleaf
• 3 3
• Tomatoes, chopped
• 1/4 c
• Kalamata olives, pitted
• 1 1
• Fresh oregano, sprig

Details

Servings 2
Preparation time 15mins
Cooking time 30mins
Adapted from pannacooking.com

Preparation

Step 1

Mixing bowls

For the chicken: Heat a dry skillet on high heat for for one minute, then add the oil. Season chicken with salt and pepper on both sides and add to the pan. Brown, about 2-3 minutes per side, reducing heat to medium after 1 minute. Remove and pour out any dark oil.

For the sauce: To the same skillet, add more oil and sweat the onions, 3-5 minutes (add more olive oil as needed). Add garlic, thyme and bay leaf, followed by white wine. Reduce white wine until almost dry, then add tomatoes, season with salt and pepper, and toss. Add the chicken back to the pan along with the olives. Cook 10 minutes, occasionally moving the sauce around until it’s thickened. Season to taste with salt and pepper.

Plate by spooning the sauce onto a serving platter. Remove the bay leaf and thyme. Add fresh oregano followed by chicken.

Mixing bowls