Chicken Cacciatore
Ingredients
- 4 skinless chicken breast halves on the bone, about 2 pounds
- Salt and freshly ground black pepper
- 2 teaspoons olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 227 g white mushrooms, thinly sliced
- 2 garlic cloves, minced
- 120 ml dry white wine
- 1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
- ½ teaspoon dried oregano
- ⅛ teaspoon red pepper flakes or more to taste
Instructions
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Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
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Heat the oil in a sauté pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken. Reduce the heat to moderate.
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Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds.
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Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
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Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.
Notes
Nutrition
**Calories** 302 calorie
**Fat** 5 grams
**Saturated fat** 1 gram
**Cholesterol** 105 milligrams
**Sodium** 418 milligrams
**Carbohydrates** 12 grams
**Fibre** 3 grams
**Sugar** 6 grams
**Protein** 45 grams
Imported from Mela.
