I made this delicious Rocco DiSpirito Chicken Cacciatore recipe last night for dinner, however I forgot to take a photo of our meal.
Let me make up for that now...
(No need to thank me.)
(Please wipe the drool off your keyboard.)
Adapted From: Now Eat This! By: Rocco DiSpirito
4 (4 oz.) boneless, skinless chicken thighs
salt and pepper to taste
1/2 tablespoon of extra virgin olive oil
1/2 large onion, sliced
1 (8 oz) package of sliced, fresh button mushrooms
1 large green or red bell pepper, cut into strips
1/2 cup dry red or white wine
1 3/4 cups of low-fat marinara sauce (I used Rocco's marinara sauce recipe)
1/2 cup fresh chopped basil leaves
cooked whole wheat noodles of your choice (I used rotini)
Heat a large Dutch oven over medium heat. Season the chicken with salt and pepper. When pot is hot, add the olive oil. Add the chicken and sear on both sides until golden brown in color, about 4 minutes. Transfer the chicken to a plate and set aside.
Add the mushrooms and bell peppers to the pot. Season with salt and pepper, and cook until they have softened (about 8 minutes).
Add the wine and cook until it has reduced by half. Add the marinara sauce and the basil and bring to a simmer. Add each piece of chicken, pushing down and submerging it in the sauce as much as possible. Cover the pot, and bring the stew to a simmer. Reduce heat, cover and cook for about 15 minutes, or until chicken is cooked thoroughly. If needed, season with additional salt and pepper. Serve over cooked whole wheat noodles.
Beautiful and mouth-watering...and the chicken cacciatore was really delicious, too.