Jamie Oliver's Chicken Cacciatore

I've adapted Oliver's original recipe into a minute meal, the original called for over 90 minutes of bake time! I also used my fresh dried basil and sage rather than the rosemary called for in the original.

1 lb boneless skinless chicken breast, cut up
salt and ground black pepper
4 cloves garlic, 2 minced, 2 sliced
3-4 bay leaves
1 t dried rosemary, rubbed
1 cup dry red wine, divided
olive oil
1/4 cup flour
1 small (14.5 oz) can diced tomatoes
1 cup green (or black) olives, pimentos reserved for another use
1 cup fresh mushrooms, sliced
3-4 anchovy fillets

Season chicken generously with salt and pepper; add to a ziploc bag. In a small bowl, mix minced garlic, bay leaves and rosemary. Add wine. Pour mixture into bag with chicken and marinate at least 4 hours and up to 8. Remove chicken from marinade and let solids drip off.

Add flour to a large container with a lid. Add chicken and cover tightly; toss til chicken is well covered.

Heat oil in a large frying pan or skillet over medium high heat and fry chicken til golden brown all over - about 5 minutes per side. Add the sliced garlic and cook for a few seconds. http://media-files.gather.com/images/d110/d851/d745/d224/d96/f3/full.jpg
Stir in tomatoes, olives, mushrooms and anchovies, and cook for a few more minutes. (Note: If sauce appears thin, remove chicken and keep warm and cook sauce over high heat til thickened).

Taste and add adjust as desired.

I served the chicken and sauce over rotini pasta. Awesome!http://media-files.gather.com/images/d109/d851/d745/d224/d96/f3/full.jpg

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