Chicken Cacciatore - Chef in Rome shares Recipe

dry red wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.

Season 4 chicken pieces with salt and black pepper.

Add chicken to the skillet and brown on all sides, about 5-7 minutes.

Remove chicken and set aside on a plate.

In the same skillet, add 1 chopped onion and 3 minced garlic cloves; sauté until softened, about 3-4 minutes.

Add 1 sliced bell pepper, 1 cup sliced mushrooms, and 1 sliced carrot; cook until vegetables are tender, about 5 minutes.

Stir in 1 can of diced tomatoes, 1 cup chicken broth, and 1 cup dry red wine.

Add 2 bay leaves, 1 tablespoon fresh basil, and 1 teaspoon oregano; mix well.

Return the browned chicken to the skillet, nestling it into the sauce.

Cover and simmer on low heat for 30 minutes, until chicken is cooked through and tender.

Remove bay leaves before serving.

Serve hot with crusty bread or over pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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