Pollo alla Cacciatora

Name: Pollo alla Cacciatora
Ingredients: 1.5 lbs boneless chicken breast; 1 large onion; 3 cloves garlic; 1 cup mushrooms; 2 tbsp tomato paste; 1 cup white wine; 1 cup chicken broth; 1 tsp dried thyme; 0.5 tsp salt; 0.5 tsp black pepper

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesbudgetFriendlyonePotlowSodium

Nutrition (per serving)

920Calories

92 gProtein

60 gCarbs

35 gFat

8 gSugar

750 mgSalt

Ingredients

1.5 lbs boneless chicken breast
1 large onion
3 cloves garlic
1 cup mushrooms
2 tbsp tomato paste
1 cup white wine
1 cup chicken broth
1 tsp dried thyme
0.5 tsp salt
0.5 tsp black pepper

Method

Heat oil in a large Dutch oven over medium-high until shimmering, about 2 minutes, then add chicken and cook until browned on all sides, 5–6 minutes.
Remove the chicken from the pot and set aside, then add onion and cook stirring occasionally until golden-brown, 6–8 minutes.
Add garlic and cook for 1 minute, stirring constantly, until fragrant, then add mushrooms and cook until they release their liquid and start to brown, 4–5 minutes.
Add tomato paste and cook for 1 minute, stirring constantly, until fragrant, then add white wine and chicken broth, scraping up any browned bits from the bottom of the pot, and bring to a boil.
Reduce the heat to low and simmer, covered, until the chicken is cooked through and the sauce has thickened, 15–20 minutes, then stir in thyme, salt, and pepper.
Serve hot, garnished with fresh parsley or thyme, and accompanied by crusty bread or over rice or pasta.
Let it rest for 5 minutes before slicing and serving, to allow the juices to redistribute.
Slice the chicken against the grain and serve with the sauce spooned over the top, and a side of sautéed spinach or roasted vegetables, if desired.