Chicken Cacciatore

A classic chicken dish that goes from weekday meal to something to serve to guests.

Serves 4. 45 minutes – 1 hour to prepare.

Ingredients

• 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and halved crosswise
• Salt and pepper
• 3 tablespoons olive oil
• 1 pound portobello mushroom caps, gills removed, cups halved and sliced thin
• 1 pound onions, halved and sliced thin
• 1 red bell pepper, stemmed, seeded, and chopped
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons minced fresh rosemary
• 1/4 teaspoon red pepper flakes
• 1/2 cup dry red wine
• 1 (14.5-ounce) can diced tomatoes
• 3/4 cup low-sodium chicken broth

Instructions

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until browned, 3 to 5 minutes per side; transfer to plate.
2. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add mushrooms and ½ teaspoon salt and cook until well browned, 5 to 7 minutes; transfer mushrooms to plate with chicken. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, bell pepper, and ½ teaspoon salt and cook until beginning to brown, 5 to 7 minutes.
3. Stir in garlic, tomato paste, rosemary, and pepper flakes and cook until fragrant, about 30 seconds. Add wine and any accumulated chicken juice and simmer until reduced by half, about 1 minute. Add tomatoes and their juice. Stir in broth and bring to boil. Nestle chicken and mushrooms into skillet. Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, about 10 minutes, flipping chicken once halfway through cooking.
4. Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Continue to simmer sauce until slightly thickened, 3 to 5 minutes longer. Season sauce with salt and pepper to taste. Spoon sauce over chicken.
5. Serve.