Chicken Cacciatore Stew

So you got yourself some San Marzano tomatoes to try out, now what? We took some bell peppers , onions and lots of fresh herbs, combined them with chicken and made a version of chicken cacciatore. Only missing the mushrooms, but if you have some, include those as well. The tomatoes were so silky, it made a beautiful sauce. With some crunchy bread to soak up the sauce, it was a wonderful meal. It really turned into more of a stew than your traditional chicken cacciatore, which turned out to be a great spin on it! This is a great fall dish, let us know how yours turns out.

Kelly

Chicken Cacciatore Stew

1 Bunch of various fresh herbs (basil, thyme, rosemary)

4 Cloves of garlic

1 White onion, sliced

3 Bell peppers (red, yellow, orange), seeds removed and sliced

3 Carrots, sliced on an angle

3 Ribs of celery, sliced on an angle

1 28 ounce can San Marzano tomatoes, stem end removed and lightly crushed

1 lb. thin cut chicken breasts

¼ cup flour

2 T. olive oil

4 T. butter

Salt and pepper

Heat olive oil in a large skillet over medium heat. Add peeled garlic cloves and sauté until lightly browned. Add sliced onion, bell peppers and allow to soften slightly, then add carrots and celery.

Add prepared tomatoes and herbs and allow to simmer while preparing the chicken.

Place flour in a shallow dish and season with salt and pepper. Dredge chicken in flour, shaking off any extra. Heat 2 T of butter in a pot. Place half of the chicken breasts in the pot and allow to brown, about 3 minutes on each side.

Remove the cooked chicken, set aside and repeat with the second batch. Remove the chicken and slice lengthwise. Wipe out the pot if need be and then add the pepper mixture and the chicken to the pot.

Allow to simmer about 10 minutes to meld the ingredients.

Serve with some good bread and enjoy!