Like most families, it is a struggle to find a healthy and flavorful meal for the typical busy week night that the whole family can enjoy. Unlike the classic chicken cacciatore, which is a long braising of chicken with mushroom and peppers in a red wine and tomato sauce this recipe can be done within 30-40 minutes and still pack a great flavor and tender chicken. The key is the sauce that is cooked down into a thick tomato-wine sauce that makes the chicken cacciatore. Check out the recipe below.
With a paper towel, pat dry the chicken breast and season with salt and pepper. Heat 1 tablespoon of olive oil in a skillet. Once the oil is about to start smoking, add the chicken pieces and cook until brown on both sides. Should be about 4-5 minutes per side. Remove from pan and place on a plate for later, chicken will still be raw in the center.
In the same pan, add another tablespoon of oil to skillet, once hot add the mush rooms and cook until well browned, about 5 minutes. Transfer the mushroom to the plate with the chicken.
Add the final tablespoon of oil and heat over medium heat. Add the onions and peppers and cook until soft, about 5 minutes. Add the tomato paste, garlic, rosemary and red pepper flakes. Cook until garlic starts to get fragrant. Add the wine and let reduce by half. Add the tomatoes and chicken stock and bring to a boil.
Add the chicken and mushrooms back to the skillet. Cover and let cook until chicken is cooked and internal temperature is 160F, about 10-15 minutes.
Transfer the chicken to a clean plate and cover, bring the skillet to high and let it reduce until thickened, about 5minutes. Season with salt and pepper to taste. Serve with the sauce over the chicken. Serves 4
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!