Chicken Cacciatore
Un classique italien réinventé. Des morceaux de poitrine de poulet juteux accompagnés d'une sauce aux tomates et aux poivrons rouges rôtis, le tout relevé par la saveur des olives Kalamata.
Plats principaux
Ingrédients
Prepare the Chicken
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Chicken Breast, cut into 3 oz. portions 1.75 kg
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Mushrooms, quartered 1.0 kg
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Huile d’olive extravierge 60.0 ml
Prepare the Sauce
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d'oignons en dés de taille moyenne 500.0 ml
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Ail frais, émincé 60.0 ml
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Origan frais, haché 45.0 ml
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Vin rouge 250.0 ml
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Tomatoes, diced, canned 940.0 g
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Poivron rouge rôti, finement coupé en dés 250.0 ml
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Kalamata Olives, sliced 175.0 ml
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Poivre noir fraîchement broyé 2.0 ml
Préparation
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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 250 C 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.
