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Chicken Cacciatore
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Brief Description
Flavorful Italian chicken dish, delicious served over steamed cauliflower.
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Main Ingredient
chicken
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Category: Main Dish
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Cuisine: Italian
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Prep Time: 20 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: healthforapurpose
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Posted On: Dec 04, 2013
Number of Servings:
Ingredients:
- 1 - broiler/fryer chicken (about 3 lbs) cut in serving pieces
- 1 tablespoons - olive oil
- 1 - large green pepper cut in 1/2-inch strips
- 1/2 teaspoons - dried oregano
- 1/4 teaspoons - ground black pepper
- 1/2 cups - dry white wine or chicken broth
- 8 ounces - fresh mushrooms, thinly sliced
- 6 - scallions sliced diagonally in 1-inch pieces
- 1/2 teaspoons - salt
- 2 cloves - garlic pressed
- 1 cans - 6 oz. tomato paste
- 10 - black olives pitted, coarsely chopped
Directions:
Wash chicken pieces, dry with paper towels, and trim off excess fat using Kitchen Shears (I just use skinless, boneless breasts, and cut into strips). Brush Stir-Fry Skillet with olive oil and set over medium heat. When Stir-Fry Skillet is hot, add chicken and brown on all sides, turning as necessary. Push chicken to one side of skillet and add scallions (I use onions), green pepper (I use red), garlic, oregano (I use Pampered Chef Italian seasoning blend), salt and pepper. Cook, stirring occasionally, for 10 minutes or until vegetables begin to color.
Meanwhile, in Small Batter Bowl, mix tomato paste with wine and olives (I use alot more than 10!!). Stir into chicken and vegetables, cover with Lid, and cook over low heat about 30 minutes, or until juices run clear when chicken breast or thigh is pierced in thickest part (little strips will take less time). Add mushrooms, cover and cook 10 minutes longer.
If you don’t have fresh mushrooms, and want to substitute a jar, you’ll need to include some of the juice, too, so the sauce won’t be too thick and dry.
Can be served over lightly steamed cauliflower.
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