chicken cacciatore or chicken red wine

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