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I don't know why, but for some reason, even easy recipes take me ages to prepare. I never know where the time goes and my husband's always bewildered as to why it takes me an hour and a half to prepare chicken cacciatore and stirfried veggies. (That's not a criticism of my husband just sitting back while I prepare dinner, as when he cooks he can do way more elaborate meals in way less time) I wonder if it's because I'm really disorganized? But it really makes no sense when it's something as simple as chicken cacciatore.
Here's the recipe for what I made last night (modified from this Canadian Living recipe: http://www.canadianliving.com/food/quick_and_easy/easy_chicken_cacciatore.php)
EASY CHICKEN CACCIATORE (see? "Easy" and it's filed under "Quick and Easy!" It should really not take me that long)
- 8 boneless skinless chicken thighs (I used 2.5 large frozen chicken breasts instead, slightly defrosted in the microwave)
2 tbsp (25 mL) all-purpose_flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) vegetable_oil
1 onion, diced (substituted 4 shallots as I didn't have any onions in the house)
2 cloves garlic, minced
1 sweet green pepper, chopped (substituted 1 yellow pepper)
1 tsp (5 mL) dried Italian_herb_seasoning
1 can (28 oz/796 mL) diced tomatoes
1/2 cup (125 mL) sodium-reduced chicken stock
1/3 cup (75 mL) tomato_paste (used tomato basil pasta sauce instead)
2 tbsp (25 mL) chopped fresh parsley
Added: 1/8 cup of white wine (or to taste); Romano cheese; garlic powder; sprig of thyme and some crumbled rosemary
- Toss chicken with flour, salt and pepper. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate. Drain fat from pan.
Heat remaining oil in pan over medium heat; fry onion, garlic, green pepper and Italian seasoning until tender, 4 minutes. Stir in tomatoes, stock and tomato paste; bring to boil.
Return chicken and any juices to pan; reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 20 minutes. Sprinkle with parsley (I think I used quite a bit more than 2tbsp).
