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Chicken Cacciatore with Red Wine

Blogger Cheri Liefeld of Adventures in the Kitchen transforms chicken braised in red wine and tomatoes into a delicious meal with her Chicken Cacciatore with Red Wine recipe.

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( 4 Ratings)

4 Ratings

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Member Reviews ( 4 )

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Prep Time 20 min
Total Time 40 min
Servings 4

Ingredients

: Salt

: Pepper

4: boneless skinless chicken breasts

1/4: cup Gold Medal® all-purpose flour

3: tablespoons olive oil

2: tablespoons butter

1: medium onion, chopped

1: medium red bell pepper, seeded, chopped

3: cloves garlic, finely chopped

1: cup red wine (Chianti, Cabernet or Merlot)

1: can (28 oz) crushed tomatoes

1: cup Progresso® chicken broth (from 32-oz carton)

1: teaspoon dried oregano leaves

2: tablespoons julienned fresh basil leaves

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Directions

1 Sprinkle salt and pepper over chicken breasts; coat chicken with flour. In Dutch oven, heat oil over medium-high heat. Add chicken; cook until browned on both sides. Remove chicken from Dutch oven; place on plate. Set aside.
2 In same Dutch oven, melt butter over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes. Add red wine; cook until reduced in half.
3 Stir in tomatoes, broth and oregano. Place chicken over tomatoes. Heat to boiling. Reduce heat to medium-low; simmer about 20 minutes or until juice of chicken is clear when center of thickest part is cut (165°F).
4 Serve chicken over mashed potatoes or spaghetti, spooning sauce over chicken. Sprinkle with basil.

EXPERT TIPS

Expert Tips

If you like dark meat use chicken thighs or a combination of thighs and breasts.

Make this recipe gluten free by skipping the flour step. Just salt, pepper the chicken and place it in the Dutch oven to cook.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 4/23/2013 1:57:38 PM REPORT ABUSE JM60402 said:

Rating:

Excellent. A hint I stole from a resturant, rather than cook in a dutch oven, pour sauce into a baking pan, put your chicken down in the sauce wh the skin sticking out. Bake at 350 for 30-35 minutes. The result will be the same except the chicken will still have a nice crisp skin rather than the rubber you get in the dutch oven. I know it's a little untraditional, but trust me it comes out great.

This reply was: Helpful Inspiring

Posted 2/9/2013 12:58:56 PM REPORT ABUSE metabella said:

Rating:

I tried this recipe last evening for my daughter's birthday (8 guests). Instructions were a breeze to follow, and the resulting serving displays gorgeously on the plate (I served it on a bed of mashed potatoes with a side of fresh, blanched buttery green beans). Guests were impressed! This recipe is so easy, it could be made as a weekday meal as well.

This reply was: Helpful Inspiring