Saturday, April 21, 2012

Chicken Cacciatore

This was delicious! If a dish involves wine... I'm in! I don't know what it is about meals with that subtle wine flavor but they remind me of my grandma's cooking. This particular recipe is also very easy to adjust to your family's taste (no mushrooms, less onion or even to add veggies like peppers or zuchinni).

4 boneless skinless chicken breasts (you could always add more if you needed)
2 TBSP olive oil
1 onion sliced into thin wedges
3 garlic cloves, chopped (or just the chopped stuff in the jar works)
2 large tomatos, diced (keep the juice with it)
6+ mushrooms, thinly sliced
1/2 small can of tomato paste
1/2 cup of white wine (I used a sweet white wine that has been opened for a bit)
salt and pepper

Heat your oil over medium to medium high heat. Saute your onion until translucent. Remove from pan or push to the side and put your chicken breasts in the pan. Sprinkle with salt and pepper and brown both sides. Add the garlic to pan and cook a couple minutes longer.

Add the wine and simmer until reduced by 1/3-1/2. Now add the tomato paste along with about 1/3 cup of water and mix gently in the pan. Toss in the tomatoes and mushrooms and return the onion to the pan if you removed it. You should have nearly enough "sauce" in the pan to mostly cover the chicken. If not, add a little more water.

Turn heat to low and simmer with the lid on (open just a little to release some extra steam). Simmer for about 35-40 minutes. Turn pieces over during cooking and basta with the sauce.

Now, I enjoyed my chicken served with brown rice that I topped with the "sauce" from my chicken along with a healthy side of lima beans! I hope you enjoy this one as much as I did!

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