SOUTH BEACH CHICKEN CACCIATORE
Steps:
- 1 Trim excess fat from chicken; season with salt and pepper. Heat 3 teaspoons of the oil in a large heavy saucepan or Dutch oven over medium-high heat. Brown chicken, 3 minutes per side; transfer to a plate. Reduce heat to medium; add mushrooms and 2 tablespoons of the broth. Cook 4 minutes, stirring often to prevent scorching; transfer to a plate. 2 Heat remaining 1 teaspoon of the oil in the same pan; add onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook 10 minutes, stirring frequently. 3 Return chicken and accumulated juices, mushrooms, and remaining 6 tablespoons of the broth to the pan, nestling chicken under vegetables. Bring to a simmer. Reduce heat until just simmering; cover and cook, about 6 minutes, until chicken is cooked through. Season with salt and pepper. Spoon juices over chicken before serving.
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