Adapted from Simply Recipes
4 thin cut chicken breasts, organic
Salt and freshly ground black pepper
2 glugs of extra virgin olive oil
1 medium onion, thinly sliced root to tip
1 red or green bell pepper, seeded, sliced thin
140 g (5 oz) white cremini mushrooms, thickly sliced
2 garlic cloves, thinly sliced
80 mL (1/3 cup) white or red wine
800 g (28 ounce) can of plum tomatoes in their juice
1 teaspoon dry thyme
2 teaspoons fresh oregano, chopped
Rinse the chicken, let dry. Season each side with salt. Add some oil to the pan (big enough to fit everything), brown both sides of the chicken. Set aside. Make sure there’s enough oil/fat in the pan, then add the onions, saute until fragrant. Add the garlic, saute until fragrant. Add the rest of the sliced vegetables. Cook until they’re all a little bit softened, then deglaze with the dry white wine. Cook until half the wine has evaporated, then add the tomatoes and all seasonings. Taste the sauce and season accordingly. Add the chicken on top, turn down the heat to low and cook 20-40 minutes. Check the chicken is cooked through, and serve with rice.
Amber was feeling like chicken cacciatore, so voila. Rike from Hamburg helped me prep and cook! Food for three plus leftovers for one. Cacciatore (“hunter”) suggests a working man’s meal, better with country bread or pasta, in my opinion. Next time I might try the recipe with bay leaf and rosemary sprigs. Also our “dry white wine” was some questionable cognac-looking Georgian wine, as in the country in the Caucasus region of Eurasia. Don’t try their wine. Someone brought it to the apartment for a house party, probably. Friends.