January 14, 2010

Chicken Cacciatore for Two

Although the holidays are over, Sam and I have been busy almost every night for the past week and a half.  Not that we’re complaining, but we were really looking forward to some home cooking tonight.  One dish that I perfected early on the hotplate was Chicken Cacciatore, thanks to a simpler, less time consuming version from Giada De Laurenttis.  It’s easy enough for a weeknight, even one when you don’t get home until 8:45, but rustic enough to feel comforting after a long couple of weeks.

Chicken Cacciatore for Two (adapted from Giada De Laurenttis)

2 chicken breasts
2 tbsp. olive oil
1 red bell pepper, chopped
1 green pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
½ c. dry white wine
1 ( 28-ounce) can whole peeled tomatoes
salt & pepper

Sprinkle the chicken pieces with salt and pepper. In a large sauté pan, heat the oil. Add the chicken to the pan and brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the peppers, onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice. Return the chicken to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes.

Serve over white or brown rice.

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