I love this recipe and have been making it for years. It is so simple and has great flavor. In the past because my kids aren't great with chunks of mushrooms and green pepper, I have also plated my husband's and my dinner, then put the remaining sauce into the blender and poured it over some brown rice pasta for my kids. They love it and they don't even know they are eating lots of good veggies :)
CHICKEN CACCIATORE - adapted from Cooking Free
Serves 6
4 Chicken breast halves or mixture of breasts and thighs
1 Tbl olive oil
3 C. fresh mushrooms, halved
1 small green bell pepper, chopped
1 large onion, sliced
1 garlic clove, minced
1/2 C. dry red wine
1 can (20 oz) tomatoes, diced
2 Tbl tomato paste
1 Tbl fresh lemon juice
1 tsp dried basil leaves
1 tsp sugar
1 tsp dried thyme leaves
1/4 tsp crushed red pepper flakes
2 Tbl water (if needed)
1. In large, heavy skillet or Dutch oven, brown chicken on all sides in olive oil. Remove chicken from skillet and set aside.
2. Add mushrooms, green bell pepper, onion, and garlic to skillet. Cook until vegetables are tender. Add wine, bring to boiling, and simmer, uncovered, until liquid is nearly evaporated. Add undrained canned tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt, red pepper flakes, and black pepper.
3. Return chicken to skillet and simmer, uncovered, for 15 minutes - either on the stove top of in 350 degree oven. Add water as needed if sauce is thick.
Serve with whole wheat or brown rice pasta or brown rice.
Calories 150 * Fat 4g * Protein 12g * Carbohydrates (w/o pasta or rice) 15g *
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