Made with AI
Classic Rustic Chicken Cacciatore
55 min 509 kcal per serving Medium
Ingredients
4 Servings
- Boneless skinless chicken breast680 g
- Olive oil2 tablespoons
- Canned crushed tomatoes800 g
- Cremini mushrooms, sliced300 g
- Yellow onion, sliced200 g
- Red bell pepper, sliced200 g
- Dry red wine240 ml
- Pitted Kalamata olives60 g
- Garlic, minced18 g
- Mixed rosemary, thyme, and parsley, chopped10 g
Instructions
- 1
Cut the chicken breasts into large, evenly sized pieces and pat them dry.
- 2
Heat 1 tablespoon of the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
- 3
Add the chicken in a single layer and sear for 3–4 minutes per side, until golden brown. Work in batches if necessary to avoid crowding the pan. Transfer the chicken to a plate; it does not need to be fully cooked yet.
- 4
Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the sliced onion and red bell pepper, then cook for 5 minutes, stirring occasionally.
- 5
Add the sliced cremini mushrooms and cook for another 5–7 minutes, until softened and lightly browned.
- 6
Stir in the minced garlic and mixed rosemary, thyme, and parsley. Cook for 30–60 seconds, just until fragrant.
- 7
Pour in the dry red wine, scraping the bottom of the pan to release any browned bits. Simmer for 4–5 minutes, until the wine has reduced by approximately half.
- 8
Stir in the crushed tomatoes and Kalamata olives. Bring the sauce to a gentle simmer.
