CHICKEN CACCIATORE WITH WINE

Chicken Cacciatore With Wine image

This is an outstanding recipe with layers and layers of flavor. It's really easy to make and well worth the effort! I think it is important to use chicken breasts that have the skin on and bone in. It makes for a better tasting end result. This recipe comes from my Italian cooking class Chef-instructor. Cookbook source, unknown. Serving suggestion: Rice is the classic accompaniment with this braise.

Provided by Chicagoland Chef du

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

6 chicken breast halves, skin on, bone in about 1/2 # each
salt
pepper
4 tablespoons olive oil, divided
2 yellow onions, thinly sliced
1 1/2 lbs white mushrooms, brushed clean
1 red bell pepper, seeded, deribbed, sliced thin
1 yellow bell pepper, seeded, deribbed, sliced thin
4 garlic cloves, minced
1 1/2 cups dry red wine
28 ounces diced tomatoes with juice
1 tablespoon tomato paste
3 tablespoons chopped flat leaf parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon balsamic vinegar
1/2 cup kalamata olive, pitted, sliced in half
3 cups cooked rice, 1/2 cup rice per person, cooked according to package directions, more if desired

Steps:

Rinse the chicken well and pat dry with paper towels.
Season generously with salt and pepper on all sides.
In a large frying pan over medium-high heat, heat 2 T olive oil.
Working in batches to avoid overcrowding of the pan, add the chicken and brown on all (3) sides, 3-5 minutes per side. Transfer to a bowl and set aside. NOTE: Properly browned & seared chicken ensures that the red wine will not seep into the chicken and discolor the breast meat.
Add the remaining 2 T of olive oil.
Add the onions and saute' until softened and lightly browned, about 5 minutes.
Add the mushrooms and bell peppers and saute' until slightly softened, 3-4 minutes longer.
Add the garlic and cook for 1 minute longer.
Pour the red wine into the pan. Bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the tomatoes with their juices, tomato paste, parsley, basil and oregano.
Season with salt and pepper if desired.
Reduce the heat to med-low and simmer until the sauce is slightly thickened, about 10 minutes.
Add the reserved chicken along with any accumulated juices back into the pan. Cover and braise, reduce heat to the lowest setting & simmer gently until the chicken is cooked through and opaque in color. About 20 minutes. I usually flip the breast over to ensure that the meat is cook through & through. NOTE: depending on the size of the breasts, this may take longer. Do not cover, the sauce will turn out very watery. If it becomes too thick, you need to add a bit some chicken stock or water.
Add the vinegar and olives. Cook until the olives are heated through, about 3 minutes.
Taste and adjust seasoning.
At this point I like to debone & remove the skin to make it easier to eat at the table.
Serve in warmed shallow bowls over white rice. Enjoy.