Chicken Cacciatore

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Prep:

Not you regular Cacciatore. This is a comfort dish made easy and lower in fat using skinless chicken breast.Has a dry rub and is quicker cooking then legs. Rich with lots of browned vegetables. This seems like a lot of work but is made in no time and seems like you've been cooking for hours.

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Ingredients [?]

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  • add   1 bay leaf
  • add   1/4 teaspoon pepper
  • add   1 large onion
  • add   1 tablespoon fresh lemon juice
  • add   1/2 teaspoon salt
  • add   1/2 cup white wine (I used sauvignon blanc)
  • add   1 teaspoon brown sugar
  • add   3 tablespoons olive oil
  • add   5 fresh basil leaves
  • add   2 stalks celery
  • add   4 garlic cloves
  • add   8 ounces portabello mushrooms or shiitake mushrooms
  • add   1 1/2 teaspoons fresh rosemary
  • add   1 tablespoon olive oil
  • add   2 lbs chicken breasts
  • add   1/2 teaspoon dried thyme
  • add   1 (28 ounce) can crushed tomatoes
  • add   1 red pepper
  • add   1/4 teaspoon red pepper flakes
  • add   1/2 tablespoon coriander seeds
  • add   2 carrots

Instructions

  1. In a coffee grinder grind coriander with salt and pepper.
  2. Rub into chicken.
  3. Heat a large heavy pot place oil in pot to cover bottom.
  4. When hot brown chicken 3 minutes each side.
  5. Remove to plate.
  6. If needed add oil to pot and stir fry the celery, carrots, red pepper, garlic, mushrooms, and onion seasoned with salt and pepper for 5 minutes till browned.
  7. Add wine and scrape all the goodness from the bottom of the pan.
  8. Cook 5 minutes till wine is reduced in half.
  9. Add remaining ingredients and cook for 10 minutes return chicken to pot and cook for 10 more minutes till chicken is cooked.
  10. Serve on a large platter garnished with fresh basil and lemon slices.
  11. Top with grated cheese if you like.