Jts Chicken Cacciatore
By: Eva Taylor
Published: Thursday, December 10, 2009 - 4:02pm

Ingredients




6 ounces chicken breasts, skinless, boneless
4 tablespoons olive oil
1 ounce dried mushroom rehydrated in about 1 cup warm water, set liquid aside (make sure
1 large onion, chopped
1/2 dry white wine
1 clove garlic, minced
1/2 red pepper, sliced
1 tablespoon tomato paste (put remaining tomato paste into an extra <
2 cups canned Roma tomatoes, peeled and chopped
1/2 teaspoon allspice
2 bay leaves
1/2 teaspoon thyme
Chili peppers to taste

Salt to taste

Preparation

1 Preheat oven to 350F 2 Heat the oil in a large dutch oven and cook the chicken until lightly browned on all sides. 3 Add the onion and sauté a minute or two and then add the wine and allow to boil up. 4 Lower the temperature and add the garlic, tomato paste, tomatoes, red pepper and the mushrooms. 5 Add the seasonings, bay leaves and the mushroom liquid. 6 Cover and bake in the hot oven for about 1 hour, or until chicken is cooked through. 7 Remove bay leaves, taste and season if required. 8 Serve on a bed of mixed baby spinach and baby arugula leaves and no knead bread. Dallop with yogurt or sour cream.

About


Serve with JT's No Need Crusty Bread . Adapted from Fannie Farmer, December 1984 (originally published in 1896!). Check out my blog .