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.

  • 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
  • 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

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.