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Chicken Cacciatore
Serves 4
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Ingredients:
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| 2 lb. boneless chicken breasts and/or thighs,, cut into bite-sized pieces+ Add to Shopping List |
| 2 tablespoons Extra-virgin olive oil+ Add to Shopping List |
| 2 teaspoon Italian seasoning, divided use+ Add to Shopping List |
| Garlic salt, to taste+ Add to Shopping List |
| 1 large red bell pepper, chopped+ Add to Shopping List |
| 1 large sweet yellow onion, chopped+ Add to Shopping List |
| 3 cloves garlic, finely chopped+ Add to Shopping List |
| 1 cup dry white wine+ Add to Shopping List |
| 1 can Italian diced tomatoes+ Add to Shopping List |
| 1 jar marinara Sauce+ Add to Shopping List |
| 1/2 cup pitted sliced Kalamata olives+ Add to Shopping List |
| 3 tablespoons capers+ Add to Shopping List |
| 1 can reduced-sodium chicken broth+ Add to Shopping List |
| Freshly grated Parmesan cheese, for serving+ Add to Shopping List |
| Freshly ground pepper, to taste+ Add to Shopping List |
Directions:
- In a large bowl toss together the chicken pieces, olive oil, 1 teaspoon Italian seasoning, and sprinkle with garlic salt and pepper.
- Preheat large sauté pan over medium-high heat. Add chicken in batches and brown on all sides.
- Transfer the chicken to a plate and set aside. Add the bell pepper, onion, and garlic to the same pan and sauté until the onion is tender, about 5 minutes. Season with garlic salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes.
- Add the tomatoes, marinara sauce, olives, capers, and chicken broth. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes.
- Can be cooked on low is slow cooker for 4 to 6 hours. Serve over hot pasta or polenta and top with freshly grated Parmesan Cheese.
| Course: | Dinner |
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