Saturday, November 11, 2006

Chicken cacciatore


8 chicken breast filets
1 3/4 teaspoons table salt
3/4 teaspoon black pepper
1 teaspoon of oregano
a few sprigs of fresh parsley
basil to taste
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
6 garlic cloves, chopped
3/4 cup dry red wine
1 (28-oz) can whole tomatoes in juice
1 cup of portobello mushrooms, chopped
1/2 cup of olives
1/2 cup chicken stock or reduced-sodium chicken broth

Accompaniment: cooked white rice, roasted mashed potatoes


Pat chicken dry and sprinkle on all sides with 1 1/4 teaspoons salt and pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken to a plate.

Sautee mushrooms and reduce heat to moderate and add onion, oregano, parsley, basil, bell pepper, and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits, until onion and garlic are golden, 8 to 10 minutes. Add wine and simmer, scraping up brown bits, until liquid is reduced by half, 1 to 2 minutes. Add tomatoes with their juice, olives and simmer, breaking up tomatoes with a wooden spoon, 5 minutes. Add chicken stock and nestle chicken pieces in sauce.

Simmer, loosely covered with foil, until chicken is cooked through, 35 to 45 minutes. Season with remaining 1/2 teaspoon salt. For a thicker sauce, transfer cooked chicken to a platter and keep warm, covered, then boil sauce until it reaches desired consistency.

Makes 6 servings.


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