Italian-Inspired Chicken Cacciatore
Equipment
- large pan
- mixing utensils
Ingrediënten
- 4 whole chicken breasts 8 halves
- 3 7 oz. cans tomato paste
- 8 cans of water use the empty tomato paste cans for measurement
- 2 bell peppers sliced
- 2 onions thinly sliced
- 1 clove garlic crushed
- 1 8 oz. can mushrooms, stems and pieces
- Olive oil
- Dried basil
- Dried parsley
- Salt and pepper to taste
- 6 oz. red wine
Instructies
- In a large pan, heat enough olive oil to cover the bottom.
- Brown the crushed garlic and thinly sliced onions until caramelized.
- Add the canned mushrooms.
- Stir in the tomato paste and cook on low heat for 15 minutes.
- Add the 8 cans of water, salt, pepper, dried basil, and dried parsley to the pan.
- Simmer for 45 minutes.
- Meanwhile, in another pan, fry the sliced bell peppers until they are soft.
- Set them aside.
- If desired, coat the chicken breasts with a mixture of flour, salt, and pepper.
- Brown the chicken in hot oil.
- Transfer the browned chicken, fried peppers, and sauce with mushrooms to a large pan.
- Mix well.
- If the sauce seems too thick and "hugs" the chicken too much, add 1 can of water.
- Cook the mixture for another hour or until the chicken is tender.
- In the last 20 minutes of cooking, add the red wine to the pan.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this hearty Italian-inspired Chicken Cacciatore with a medium-bodied red wine such as Chianti or Sangiovese to complement the rich flavors of the dish.Nutritional Information
Calories: 280 kcal | Carbohydrates: 21 g | Protein: 25 g | Fat: 7 g | Fiber: 5 g | Sugar: 10 g
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