Hunter-Style Chicken

By Coldsnap46

This one-pot dish features bone-in chicken breasts, peppers, onion and tomatoes simmered in a delicious sauce and served over a bed of brown rice. It’s hearty, full of flavor and guaranteed to be a hit with your whole family!

Ingredients

• 3 pounds bone-in chicken breast halves, skin removed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon canola oil
• 1 large onion, cut in half and sliced (about 1 cup)
• 1 small red pepper, cut into 2-inch long strips (about 1 cup)
• 1 small green pepper, cut into 2-inch long strips (about 1 cup)
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (10-3/4 ounces) Campbells Healthy Request Condensed Golden Mushroom Soup
• 3 cups hot cooked regular brown rice
• 2 tablespoons chopped fresh parsley

Details

Servings 6
Preparation time 25mins
Cooking time 70mins
Adapted from campbellskitchen.com

Preparation

Step 1

1

Season the chicken with the salt and black pepper.

2

Heat the oil in a 6-quart saucepot over medium-high heat.  Add the chicken and cook for 6 minutes or until browned on both sides.  Remove the chicken from the saucepot.

3

Reduce the heat to medium.  Add the onion and pepper strips to the saucepot and cook for 5 minutes or until the vegetables are tender, stirring occasionally.  Add the garlic and cook and stir for 30 seconds.

4

Increase the heat to medium-high.  Add the wine to the saucepot and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepot.  Cook for 1 minute or until the wine is reduced by half.

5

Stir in the tomatoes and soup.  Return the chicken to the saucepot and heat to a boil.  Reduce the heat to low.  Cover and cook for 25 minutes or until the chicken is cooked through.  Serve the chicken and sauce over the rice.  Sprinkle with the parsley.

*Recipe Tips: You can also make this dish in a slow cooker! Omit the oil. Season the chicken as directed above. Stir the onion, peppers, garlic, wine, tomatoes and soup in a 6-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Serve the chicken and sauce over the rice. Sprinkle with the parsley.