Thursday, March 8, 2012

Chicken Cacciatore!

2 chicken breast
2 tbsp. of MCT oil
1 medium onion, chopped
2 garlic cloves, minced
1 celery stalk, chopped
2 carrots, diced
4 oz. of mushrooms, chopped
1/2 cup dry white wine
1/2 cup chicken broth
14 oz can chopped tomatoes
salt, pepper & oregano to taste
1/4 cup of fresh parsley

Cut your chicken in cubes.  Season the chicken with 1 teaspoon of each salt and pepper.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the celery, carrots, mushrooms, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.
Transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon the sauce over the chicken, then sprinkle with the parsley and serve.

1 comment:

Thanks for stopping by!