Super Quick Chicken Cacciatore

#JustSheri Recipes

July 10, 2017

2 lbs boneless skinless chicken breast & thighs
1 cup red, orange, or yellow bell pepper, roughly chopped*
3-6 cloves garlic, peeled
I small onion
28 oz can crushed tomatoes
3/4 cup chicken stock
handful chopped flat leaf parsley
generous splash of dry red wine - about 1/4 cup 
extra virgin olive oil
salt & pepper
1 lb cooked pasta - (linguini, fettuccine, or capellini) OR 4 cups cooked rice, if you prefer

Drag out a big non-stick skillet, swirl in a few tablespoons of olive oil, add chicken parts. Generously salt & pepper the chicken, and brown it on both sides. Don't worry about cooking it all the way through; it'll finish cooking in the sauce. Once browned, remove the chicken from pan and set aside. DON'T clean the pan yet!

In a food processor, finely chop onions and garlic. (I just about purée it because if my youngest detects a piece of onion in her food, the drama is almost unbearable.) Toss the onion-garlic mixture along with the bell pepper into the pan. Add a little more olive oil if you feel you need it - my grandma swore that olive oil keeps you from getting wrinkles. Sauté on medium-low heat till the peppers soften, stirring now and again.  Whatever you do, don't let the garlic burn - it'll make it bitter and nasty. This step will take maybe 10 mins.

Add crushed tomatoes, broth, wine to pan. Chop chicken into roughly bite-sized pieces and add to sauce. Salt and pepper to taste. Let it simmer while you prepare the pasta or rice. Toss in a handful of fresh parsley.

Serve with a salad and some crusty bread. Serves 4-6

* you can sub (or add)  fresh mushrooms - if the people you live with aren't all, ewwwwww mushrooms are slimy and gross <eyeroll>