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Chicken Cacciatore Recipe

Chicken Cacciatore Recipe

4 servings



8 ounces each: boneless, skinless chicken breast, thighs

2 teaspoons dried oregano leaves

1/2 teaspoon each: garlic powder, salt, pepper

3 cups quartered mushrooms

1 cup each: chopped onion, green bell pepper

6 cloves garlic, minced

2 cans reduced-sodium tomatoes, undrained, coarsely chopped

1/2 cup dry red wine

1 bay leaf

4 teaspoons cornstarch

1/4 cup water

Salt and pepper, to taste

3 cups cooked noodles, warm


Cut each chicken breast into two pieces, sprinkle chicken with combined oregano, garlic powder, salt, and pepper, cook in lightly greased large Dutch oven over medium heat until browned, 5 to 8 minutes, removed from skillet. Add mushrooms, onion, bell pepper, and garlic to Dutch oven, saute 3 to 4 minutes. Return chicken to pan, add tomatoes with liquid, wine, and bay leaf, heat to boiling. Reduce heat and simmer, covered, until chicken is tender, about 30 minutes.


Heat to boiling, stir in combined cornstarch and water. Boil, stirring until sauce is thickened, about 1 minute. Discard bay leaf, season to taste with salt and pepper, and serve over noodles.


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