Weeknight Chicken Cacciatore
Great chicken cacciatore is familiar, hearty, and distinctive. How about speedy, too?
- 4 chicken breasts, boneless, skinless, trimmed and halved crosswise
- Salt and pepper
- 2 tablespoons olive oil
- 1 pound portobello mushroom caps, gills removed, caps halved & sliced thin
- 1 pound onions, halved and sliced thin
- 1 red bell pepper, stemmed, seeded & chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons fresh rosemary, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry red wine
- 1 (14.5-ounce) can diced tomatoes
- 3/4 cup chicken broth
Preparation time 10mins
Cooking time 40mins
Adapted from cookscountry.com
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until browned, 3 to 5 minutes per side; transfer chicken to plate.
Heat 1 tablespoon oil in now empty skilled over med-high heat until shimmering. Add mushrooms and 1/2 teaspoon salt and cook until well browned, 5 to 7 minutes, transfer mushrooms to plate with chicken. Heat remaining 1 tablespoon oil in now empty skillet over med-high heat until shimmering. Add onions, bell pepper and 1/2 teaspoon salt and cook until beginning to brown, 5 to 7 minutes.
Stir in garlic, tomato paste, rosemary and pepper flakes and cook until fragrant, about 30 seconds. Add wine and any accumulated chicken juice and simmer until reduced by half, about 1 minute. Add tomatoes and their juice. Stir in broth and bring to boil. Nestle chicken and mushrooms into skillet. Reduce heat to med-low, cover, simmer until chicken registers 160°F, about 10 minutes, flipping chicken once halfway thru cooking.
Transfer chicken to platter, tent loosely with aluminum foil and let rest for 5 minutes. Continue to simmer sauce until slightly thickened, 2 to 5 minutes longer. Season sauce with salt and pepper to taste. Spoon sauce over chicken. Serve and enjoy!