Sunday, January 20, 2008

Chicken Cacciatore

I have made this before but for some reason it turned out alot better this time. I used a bit less spice and it helped to bring out the other flavours in the dish. I had to fight Joey off from eating the leftovers that I packed up for his lunch.

Pepper added by Joey - Surprisingly none.

2-3 tablespoons of olive oil
3 chicken breasts cut in 4 pieces each
Salt and pepper
4 mushrooms quartered
1/2 large red onion thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
2 cloves garlic, minced
1/4 teaspoon red chili flakes
1/2 cup dry red wine
1 cup chicken broth (I use low sodium)
1 15 oz can diced tomatoes
3 sprigs fresh rosemary
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh basil
3/4 package broad egg noodles (really any pasta would work)

1. Heat 2 tablespoons of oil over high heat
2. Season chicken with salt and pepper and place in pan and cook until golden brown (3-4 minutes)
3. Turn the breasts over and cook until golden brown (2-3 minutes)
4. Remove chicken to a large plate
5. Add the remaining oil to the pan and heat. Add mushrooms and cook until golden brown.
6. Remove mushrooms to the plate
7. Add the onion and peppers to the pan and cook until soft (3-4 minutes)
8. Add the garlic and chili flakes to the pan and cook for 1 minute
9. Stir in wine and cook to almost completely reduced
10. Add chicken stock, tomatoes and rosemary and bring to a simmer
11. Return the chicken and mushrooms to the pan and reduce the heat to medium-low
12. Cover the pan and cook until the chicken is tender (about 30 minutes)
13. Increase the heat to high and cook the sauce until slightly thickened (8-10 minutes). Stir occasionally
14. Stir in vinegar and basil
15. Add cooked egg noodles to pan and mix
16. Sprinkle with grated cheese

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