Wednesday, January 5, 2011

Chicken Cacciatore

Serve with a salad or stir-fry vegetables

Serves 6

1 large onion, chopped
1 clove garlic, minced
2 tablespoons vegetable oil
4-6 chicken breast halves, skins removed
1 14 ounce can tomatoes, cut up
1 7.5 ounce can tomato sauce
1 green bell pepper, cut into 1 inch pieces
1 cup mushrooms, sliced
1 bay leaf
2 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon dried rosemary, crushed
Salt and pepper to taste
½ packed egg noodles cooked or cooked rice

In a large skillet (which has a lid) heat 1 tablespoon oil over medium high heat. Add chicken breasts and brown on both sides about 5 minutes. Remove chicken from skillet and set aside. Heat remaining 1 tablespoon oil in skillet and add onions and garlic. Cook until tender about 7 minutes. 

Add tomatoes with juices, tomato sauce, green pepper, mushrooms, bay leaf, oregano, salt, rosemary, pepper and chicken breasts. Cover and simmer 40 minutes or until chicken is cooked and no longer pink, stirring occasionally.

 Discard bay leaf and serve over either rice or cooked noodles.

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