Rustic Italian Chicken Cacciatore
Rustic Italian Chicken Cacciatore is a hearty comfort food, made with Bertolli tomato & basil sauce, red wine and loads of vegetables. Served over brown rice, it is a dinner the whole family will love and you can feel good about!
- 2 Tbsp. olive oil
- 2 lb. split chicken breasts and thighs do NOT used boneless chicken breasts, they will be very dry
- salt and pepper to taste
- 1 c. mushrooms sliced
- 1 1/2 c. cherry tomatoes halved
- 1 sweet bell pepper julianned
- 1/2 red onion diced
- 2 cloves garlic diced
- 1 tsp salt
- 1/3 c. red wine
- 24 oz. jar Bertolli Tomato & Basil sauce
- rice for serving
Add the olive oil to a large dutch oven and heat over high. Season all sides of the chicken breasts with salt and pepper and arrange them in the pan. Cook over high heat for 5-6 minutes, flipping midway through, so both sides of the chicken breasts are browned.
Remove the chicken from the pan and place on a plate. Add all of the vegetables, garlic and 1 tsp. salt to the pan. Saute the vegetables for 1-2 minutes and add the red wine to deglaze the pan. Using a wooden spoon, scrap the bottom of the pan as you stir the vegetables to lift up all the browned bits. Stir in the pasta sauce.
Add the chicken back to the pan, covering the chicken with some sauce mixture. Cover the pan and simmer over low for 20-25 minutes until the chicken is cooked through and no longer pink in the center.
Serve the chicken and sauce over brown rice. Enjoy!