| 1 minute to read
chicken cacciatore or chicken red wine
- 200gms boneless, skinless chicken breasts, cut in half, widthwise
- Salt to taste
- Black pepper
- 3 Medium tomatoes,diced
- 1 Medium onion, finely chopped
- 100gm Mushroom, sliced
- 2tsp Tomato paste
- 80ml Red wine
- 1/4 cup of water
- 1/4tsp Red chilli powder
- coriander leaves, chopped
- 2 TSP Minced garlic
- 1 large Red bellpepper,diced
- 15ml olive oil
Season the chicken breasts on both sides with salt and pepper.
Heat 10ml oil in a large nonstick skillet over medium heat.Place pieces of the chicken in the skillet and sear until golden-brown, about 1-3 minutes on each side. Transfer the chicken to a plate.Set aside
Heat the remaining oil in the pan.Add the garlic saute for 2 mins.now add onions, mushroom and bell peppers and season with salt and pepper. Stir occasionally until the onions and peppers have softened, for about 4 minutes.
Add in the tomatoes, tomato paste ,red wine, and 1/4 cup of water and stir until the sauce has thickened slightly. Add chicken back into the sauce and bring to a low simmer.
Cover and let cook until the chicken tenders about 5-8 minutes. Serve topped with coriander leaves