Chicken Cacciatore - Curtis Stone Recipes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 teaspoons olive oilFour 4 ounce pieces boneless, skinless chicken breast1 cup onion, sliced thin1 clove garlic, chopped fine1 red bell pepper, cut into medium dice2 cups button mushrooms, cleaned and quartered1/4 cup red wine2 cups Muir Glen diced fire roasted tomatoes (sodium free)1 sprig thyme1 bay leaf1/2 teaspoon dried oregano1 cup broccoli, cut into small pieces1 tablespoon chopped parsley 3 large carrots chopped
1. Heat a large saucepot over medium high heat and add 1 teaspoon of oil to the pan.
2. Season the chicken with pepper and sear for 2 to 3 minutes on each side or until golden brown.
3. Remove the chicken to a plate and add the remaining oil to the pan.
4. Saute the onions for 3 minutes stirring constantly, then add the garlic, carrots and bell peppers.
5. Cook the garlic, carrots and peppers for 2 minutes and add the mushrooms.
6. Cook the mushrooms for 4 minutes stirring often.
7. Add the red wine and allow to reduce until almost dry.
8. Add the tomatoes to the pot and stir well.
9. Add the thyme, bay leaf and oregano.
10. Bring to the simmer and reduce heat to low.
11. Add the chicken back to the sauce and simmer gently for 8 to 10 minutes or until the chicken is cooked through and the sauce has thickened slightly.
12. Stir in all but one pinch of the parsley.
13. To serve, spoon 1/4 cup of brown rice onto the center of a serving plate.
14. Place one portion of chicken on top of the rice and spoon some of the sauce and vegetables over the chicken, repeat with remaining plates.
Number of Servings: 4
Recipe submitted by SparkPeople user AMONTALV.
2. Season the chicken with pepper and sear for 2 to 3 minutes on each side or until golden brown.
3. Remove the chicken to a plate and add the remaining oil to the pan.
4. Saute the onions for 3 minutes stirring constantly, then add the garlic, carrots and bell peppers.
5. Cook the garlic, carrots and peppers for 2 minutes and add the mushrooms.
6. Cook the mushrooms for 4 minutes stirring often.
7. Add the red wine and allow to reduce until almost dry.
8. Add the tomatoes to the pot and stir well.
9. Add the thyme, bay leaf and oregano.
10. Bring to the simmer and reduce heat to low.
11. Add the chicken back to the sauce and simmer gently for 8 to 10 minutes or until the chicken is cooked through and the sauce has thickened slightly.
12. Stir in all but one pinch of the parsley.
13. To serve, spoon 1/4 cup of brown rice onto the center of a serving plate.
14. Place one portion of chicken on top of the rice and spoon some of the sauce and vegetables over the chicken, repeat with remaining plates.
Number of Servings: 4
Recipe submitted by SparkPeople user AMONTALV.
Nutritional Info Amount Per Serving
- Calories: 233.5
- Total Fat: 1.9 g
- Cholesterol: 65.7 mg
- Sodium: 564.1 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 5.4 g
- Protein: 31.0 g
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