Chicken Cacciatore Stoup

Name: Chicken Cacciatore Stoup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 30 grams basil, arugula or baby spinach leaves, shredded or torn; 425 grams diced tomatoes; 794 grams fire-roasted crushed tomatoes; 4 ribs celery hearts, chopped; 480 milliliters chicken stock; 4 servings Coarse salt and black pepper; 4 servings Crusty bread, to pass at the table; 3 Tbsps fresh rosemary, finely chopped, 3 or 4 sprigs; 4 cloves garlic, chopped; 3 Tbsps extra-virgin olive oil, 3 turns of the pan; 1 medium onion, peeled and quartered lengthwise then thinly sliced; 4 portobello mushroom caps or 16 cremini mushrooms, sliced or chopped; 1 red bell pepper, seeded and quartered lengthwise then thinly sliced; 1 teaspoons crushed red pepper flakes; 4 servings Grated Parmigiano-Reggiano or Romano, to pass at table; 2 russet potatoes, peeled and cubed into 1-inch squares; 1 package boneless, skinless chicken breasts, 1 to 1 1/3 pounds, diced; 120 milliliters dry Italian red wine, eyeball it

Chicken Cacciatore Stoup

You can never have too many main course recipes, so give Chicken Cacciatore Stoup a try. One portion of this dish contains about 24g of protein, 21g of fat, and a total of 509 calories. This recipe serves 4. This recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 40 minutes. It is a rather pricey recipe for fans of Mediterranean food. Head to the store and pick up baby spinach leaves, coarse salt and pepper, olive oil, and a few other things to make it today. If you like this recipe, you might also like recipes such as Chicken Cacciatore Stoup, Chicken Cacciatore Stoup, and Chicken Cacciatore Stoup.

Instructions

Heat a deep skillet or a medium soup pot over medium-high heat.

Ingredients you will need

Soup

Equipment you will use

Frying Pan

Pot

Add 2 tablespoons EVOO, 2 turns of the pan, and the chicken. Season it with coarse salt and pepper and red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Whole Chicken

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

While the chicken cooks, chop up the veggies.

Ingredients you will need

Whole Chicken

When the chicken is evenly and lightly browned all over, 3 or 4 minutes, remove it to a plate and reserve.

Ingredients you will need

Whole Chicken

Add another tablespoon of extra-virgin olive oil, 1 more turn of the pan.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the potatoes to the pan. Cook a couple of minutes, then add in the mushrooms, celery, and onion and cook another couple of minutes.

Ingredients you will need

Mushrooms

Potato

Celery

Onion

Equipment you will use

Frying Pan

Add in the peppers and garlic and cook another 1 to 2 minutes. Season the vegetables with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Peppers

Garlic

Add chicken back to the pan. Toss it with the vegetables.

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

Frying Pan

Add red wine to the pan and deglaze it, picking up drippings.

Ingredients you will need

Red Wine

Equipment you will use

Frying Pan

Add tomatoes and stock to the stoup and stir to combine. Stir in rosemary and reduce heat to low. Cover and cook 8 to10 minutes.

Ingredients you will need

Rosemary

Tomato

Stock

Turn off stoup and ladle into shallow bowls. Top with basil (for a sweet finish and balance to the spice in the soup) or arugula (for a peppery finish) or with spinach (for a woodsy finish). At the table, pass grated cheese for sprinkling on top of the stoup and bread for mopping up the bowl.

Ingredients you will need

Arugula