Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 1 clove elephant garlic, minced; 2 tablespoons extra virgin olive oil; 3 lbs boneless skinless chicken breasts; 1 (16 ounce) can diced tomatoes, undrained; 1 (8 ounce) can tomato sauce; 1 medium green bell pepper, julienned; 1 medium sweet onion, julienned; 2 12 ounces sliced fresh mushrooms; 1 bay leaf; 2 teaspoons dried oregano or 2 teaspoons dried basil, crushed; 12 teaspoon dried rosemary, crushed; 14 cup dry white wine (needs to be of good quality)

12 ingredients

12 steps

Ingredients

1 clove elephant garlic, minced
2 tablespoons extra virgin olive oil
3 lbs boneless skinless chicken breasts
1 (16 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 medium green bell pepper, julienned
1 medium sweet onion, julienned
2 12 ounces sliced fresh mushrooms
1 bay leaf
2 teaspoons dried oregano or 2 teaspoons dried basil, crushed
12 teaspoon dried rosemary, crushed
14 cup dry white wine (needs to be of good quality)

Directions

1

In a large skillet, saute garlic, julienned peppers and onions in olive oil until tender over medium heat.
2

Remove peppers and onions and add more oil if needed.
3

Place chicken breasts in oil and brown about 15 minutes.
4

Return peppers and onions to skillet.
5

Combine tomatoes, tomato sauce, bay leaf, oregano or basil, rosemary, salt and pepper.
6

Pour mixture over chicken in skillet.
7

Cover and simmer 30-40 minutes.
8

Add mushrooms and wine and cook uncovered over low heat until chicken is tender, approximately 15-20 minutes.
9

Turn occasionally.
10

Transfer chicken and sauce to a serving dish.
11

Discard bay leaf.
12

Serve with rice or hot cooked pasta.