Italian Chicken Cacciatore Recipe
Cook Time: 45 Minutes
Phase: Phase 2
0 1/4 medium (2-1/2" dia) Onions
1 clove Garlic
0 1/4 oz Rosemary
0 1/4 oz Parsley
0 1/2 lemon yields Lemon Juice
3 oz Cherry Tomatoes
12 oz raw Chicken Breast
0 1/2 serving White Cooking Wine
0 1/4 tsp Crushed Red Pepper Flakes
7 1/4 oz Stewed Tomatoes
4 oz Arugula (Rocket)
2 tablespoon Olive Oil
0 1/2 tsp Salt
0 1/2 tsp Black Pepper
- Peel the onion and cut in half. Cut 1/4 of the onion into ¼-inch dice; set aside. Finely chop the garlic clove; set aside. Remove the rosemary needles from the stems. Roughly chop the rosemary; set aside. Remove the stems from the parsley leaves and discard stems. Rough chop the parsley leaves and set aside for garnish.
- Juice only HALF of the lemon into a large bowl; discard seeds. Add 2 tablespoons of olive oil and ¼ teaspoon each of salt and pepper. Mix to combine. Cut the cherry tomatoes in half; add to large bowl with the vinaigrette.
- Pat dry the chicken breasts with paper towels. Season with ¼ teaspoon each of salt and pepper. Heat 3 tablespoons of olive oil in a large non-stick sauté pan over medium-high heat. Add the chicken and sauté about 4 minutes per side. Transfer the chicken to a plate and set aside for next step.
- Add the onion, garlic and rosemary to the sauté pan and over medium-high heat, cook for 4 minutes, stirring, until the onion has softened. Add the white cooking wine and bring to a boil, scraping the bottom of the pan to loosen any browned bits. Add red chili flakes and a pinch of salt. Return the chicken and any accumulated juices to the pan.
- Cook until almost all of the wine has evaporated, about 2 minutes. Add tomatoes. Cover, reduce the heat to low and simmer for 10 minutes until the chicken is cooked through. Remove from heat and set aside. Add the arugula to the lemon vinaigrette and toss to combine.
- In the center of two plates, place the chicken cacciatore. Place the arugula salad in two bowls and enjoy!
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