Quick Chicken Cacciatore From Kraft Canada Recipes

QUICK CHICKEN CACCIATORE

Steps:

• Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
• Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
• Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
• Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.

QUICK CHICKEN CACCIATORE

Steps:

• In a large skillet, saute green pepper, onion and mushrooms in olive oil for 4-5 minutes or until crisp-tender. Place the chicken breasts over the vegetables. , In a small bowl, combine tomato sauce, chilies and seasonings. Pour over the chicken; cover and simmer for 20 minutes or until a thermometer reads 170°. Serve with spaghetti or rice if desired.

QUICK CHICKEN CACCIATORE

Steps:

• Season chicken with 2 teaspoons salt and 1/4 teaspoon pepper; dredge in flour. Heat oil in a large Dutch oven over medium-high heat. Add half the chicken, skin side down; cook until dark-golden brown, about 4 minutes per side. Transfer to a plate. Repeat.
• Add onions, garlic, and rosemary; cook, stirring, until onions are translucent, about 3 minutes. Reduce heat to medium-low. Add wine, and simmer 4 minutes. Stir in tomatoes, reserved juice, stock, and 1 teaspoon salt. Return chicken to pot. Raise heat to medium high, and bring sauce to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until chicken is cooked through, 30 to 35 minutes. Transfer chicken to a plate; cover.
• Raise heat to medium. Cook until sauce thickens, about 10 minutes. Return chicken to pot. Serve sprinkled with more rosemary.