LIGHT AND FLAVORFUL CHICKEN CACCIATOREDick finds chicken really boring. This recipe woke up both his taste buds and his taste for chicken. I hope it will do the same for you.
4 chicken breasts (or thighs if you like dark meat better) ½ tsp salt ½ tsp pepper 1 tbsp. butter 1 ½ cups chopped red pepper 1 cup chopped green pepper 1 cup chopped shallots ½ cup chopped celery 3 large sprigs fresh rosemary 3 sprigs oregano 4 garlic cloves, minced 1 ½ cups Marinara sauce (I use Mario Batali’s tomato basil)
Preheat oven to 350F.
Melt butter in a large skillet. Season chicken breasts and brown on both sides. Remove to a plate and put the vegetables, garlic and herbs in the skillet. Cook until soft and you can smell their aroma, about 7 minutes, stirring occasionally. Place in a Pyrex or other oven-proof 9x13 dish. Pour tomato sauce into pan and deglaze (scrap the bottom of the pan). Pour over the chicken and vegetables. Cover with foil and bake 30-35 minutes.
I serve this dish with steamed asparagus, but pasta or rice will do as well. |