Ingredients

The following ingredients have 4 Servings
  • ¼ cup olive oil
  • 2 pounds boneless chicken breasts
  • 1 medium onion (sliced)
  • bay leaf
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 8 ounces sliced mushrooms
  • 1 red bell pepper (or yellow or orange bell pepper)
  • 2 cloves garlic (minced)
  • ½ cup red wine
  • 8 ounces tomato sauce
  • 1 cup chicken stock

Instruction

  • Start your chicken cacciatore by preparing the vegetables. Slice the mushrooms and onions, cut the bell pepper into strips. And mince the garlic cloves.
  • Add a couple tablespoons olive oil to a large skillet and heat to medium. Season chicken breasts with salt and pepper, add to skillet and cook until brown. Remove chicken to plate and cover to keep warm.
  • In the same skillet, add additional olive olive, sliced onions, oregano, rosemary and bay leaf and sauté for 7-10 minutes.
  • When the onions are tender and golden brown, add garlic and stir sauté for 1-2 minutes
  • Add the mushrooms, and bell peppers to the skillet and sauté, adding more olive oil if needed. Sauté until the vegetables are soft, brown and caramelized.
  • Add the red wine, tomato sauce, and chicken broth and bring to a boil to make the cacciatore sauce.
  • Reduce heat and return the chicken to the pot of cacciatore sauce, cover and simmer for 15 minutes.
  • Remove cover and turn the chicken pieces over. Cover and cook for another 15 minutes until chicken is done and registers an internal temperature of 165° F.
  • Serve this one pot chicken cacciatore with the sauce on top of the chicken breasts.