Chicken Cacciatore
A reinvented classic Italian favorite. Juicy chicken breast pieces with a tomato and roasted red pepper sauce with a briny burst of flavor from Kalamata olives.
Ingredients per serving
Prepare the Chicken
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Chicken Breast, cut into 3 oz. portions 3.5 lbs
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Mushrooms, quartered 2.0 lbs
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Extra Virgin Olive Oil 0.25 cup
Prepare the Sauce
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Garlic, chopped 0.25 cup
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Onion, medium dice 2.0 cups
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Fresh oregano 3.0 Tbsp
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Red wine 8.0 oz
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Diced tomatoes, canned in juice 30.0 oz
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Roasted red peppers, diced 1.0 cup
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Kalamata olives, sliced 0.75 cup
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Black pepper, freshly ground 0.5 tsp
Preparation
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Prepare the Chicken
- Toss chicken and mushrooms in a bowl and coat evenly with olive oil. Place on a large sheet pan, lined with parchment paper and brown in a 500 F oven for 15 minutes or until golden brown.
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Prepare the Sauce
- Sweat the onions in a large pot, then add garlic and fresh oregano. Cook for 2-3 minutes.
- Add wine and reduce by half. Add tomatoes, roasted red peppers, olives, black pepper, prepared Knorr Chicken Base, and the browned chicken and mushrooms. Simmer for 20-25 minutes.
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Finish the Dish
- Plate over whole wheat pasta, brown rice or quinoa.
