Chicken Cacciatore, Light and Easy


Photo: karenbove

About

This is another dish that probably has as many variations as it does cooks who prepare it. I’m not a big fan of heavy red sauces so I made a pretty light version of the classic chicken and vegetable stew. It went VERY well over a mound of garlic mashed potatoes.

Yield:

6 , depending on how much chicken you cook.

Added:

December 2, 2009

Creator:

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Ingredients

Chicken Parts. I used breasts and thighs.
Yellow or White Onion
5 cloves Garlic
4 Carrots
2 Red and Green Peppers
3 Tomatoes
1 tablespoon Tomato Paste
Oregano, fresh or dry, to taste
Rosemary, fresh or dry, to taste
Crushed Red Pepper, to taste
1 cup Red Wine
2 cups Chicken Broth
Olive Oil
Salt and Pepper

Preparation

1
Season the chicken with salt and pepper.
2
Heat a bit of olive oil over medium to medium-high heat and brown the chicken.
3
Peel and slice the carrots.Chop the onion into rings and mince the garlic.Slice the peppers into thin strips.Quarter the tomatoes. Snip the herbs. Use a tablespoon or two of each if using fresh, about half that if using dry.
4
Remove the chicken from the pan and add the onion, garlic and carrot. Cook, stirring occasionally, until the onions start to brown.
5
Stir in the tomato paste and cook another minute or two.
6
Add the wine and deglaze the pan.
7
Stir in the peppers, herbs and crushed red pepper.
8
Return the chicken to the pan and add the broth. Simmer over low heat until the chicken is done and the broth thickens a bit, about 30 minutes.
9
Remove the chicken. If the sauce needs to thicken a bit more, turn up the heat and cook for a few more minutes, stirring frequently Pour it over the chicken.
10
We had it with garlic mashed potatoes. Enjoy!

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