Chicken Cacciatore – A small batch

May 19, 2014 at 1:12 pm Leave a comment

cacciatore

2 chicken breasts, skinless and boneless (or 4 thighs)
1 tablespoon flour
1 tablespoon oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
3 tomatoes, diced (or one 14-ounce can diced tomatoes)
8 ounces mushrooms, quartered
1/2 cup chicken stock
2 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon basil
salt and pepper

Cut chicken breasts into four large pieces
toss chicken with flour seasoned with salt and pepper

Heat oil in a heavy-bottomed pan
brown chicken on both sides
transfer to plate, set aside

In dirty pan sauté onion, garlic, bell pepper, and seasonings
(more oil may need to be added)
add tomatoes, mushrooms, stock, and tomato paste
stir to combine

Return chicken and any juices to pan
reduce heat, cover, and simmer about 20 minutes

If the sauce isn’t thick enough, remove lid and continue to simmer until desired consistency is achieved.

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Entry filed under: For One or Two, Italian, Low Carb, Main Course, Popular Ethnic Dishes. Tags: .

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