Thursday, January 21, 2010

Chicken Cacciatore

It is snowing like mad outside!!! Which means that I get to dig out Mo (my SUV) in the morning before heading to school. I have already deemed tomorrow as a ballcap day . . . wet messy hair does not sound appealing to me at all . . . especially while listening to class lectures. What does sound appealing right now is a steaming plate of Chicken Cacciatore!!! I LOVE this recipe! It is light and oh so good and so versatile! I say add whatever veggies you want to! Zuch's, cauliflower, broccoli, fennel, artichoke hearts . . . etc. Yum-o!Chicken Cacciatore
Recipe by: Emily

4 Chicken Breasts, I used boneless skinless
2 cups Chicken Stock
1 can Italian Stewed Tomatoes
1/3 cup Flour
2 Medium Carrots, peeled and sliced
1 Medium Onion, chopped
1 Red Bell Pepper, chopped
2 Tbsp Tomato Paste
2 cloves Garlic, minced
1 tsp Basil
Black Pepper
2 Tbsp Olive Oil
1 Tbsp Butter

1.Season the chicken breasts with salt and pepper and then lightly dredge in flour. Heat olive oil and butter in a large skillet over medium heat. When oil is hot add floured chicken breasts to pan and brown on both sides. Add chopped onion, bell pepper, carrot, and garlic to pan. Cook for a few minutes until onions begin to soften. Add basil, chicken stock, tomato paste, and stewed tomatoes to pan. Allow to simmer for 15-20 minutes or until chicken is cooked through. Taste sauce and season with salt and pepper. Serve over pasta or rice and sprinkle with parmesan cheese if desired. Enjoy!

(You can also add red pepper flakes for a little heat and/or capers.)


Marie said...

That looks fresh and tasty Emily!

teresa said...

what a wonderful dish, and i love how you plated it, so pretty!

Colleen said...

This looks so good! I want to ask you about the rice side dish pictured with your Monterey Chicken. Can you share the recipe for it. It looks SO good!


Julie said...

I've never even made chicken cacciatore. You make it sound so easy and delicious!

Emily said...

Collen, the rice is an easy pilaf . . . rice, chicken broth, butter, parsley, toasted slivered almonds and mixed veggies . . . just what I had on hand . . .