Not you regular cacciatore. This is a comfort dish made easy and lower in fat using skinless chicken breast. Has a dry rub and is quicker cooking then legs. Rich with lots of browned vegetables. This seems like a lot of work, but is made in no time and seems like you've been cooking for hours.
- 2 lbs chicken breasts, washed and dried
- 3 tablespoons olive oil
- 1⁄2 tablespoon coriander seed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon olive oil, if needed
- 2 stalks celery, sliced 1/2 inch thick
- 2 carrots, sliced 1/2 inch thick
- 1 red pepper, sliced into rings then cut in half
- 4 garlic cloves, minced
- 8 ounces portabella mushrooms or 8 ounces shiitake mushrooms, sliced
- 1 large onion, sliced into rings
- 1⁄2 cup white wine (I used sauvignon blanc)
- 1⁄4 teaspoon red pepper flakes
- 1 teaspoon brown sugar
- 1 bay leaf
- 1 1⁄2 teaspoons fresh rosemary, chopped
- 1⁄2 teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- 5 fresh basil leaves, sliced
- 1 (28 ounce) can crushed tomatoes
- In a coffee grinder grind coriander with salt and pepper.
- Rub into chicken.
- Heat a large heavy pot place oil in pot to cover bottom.
- When hot brown chicken 3 minutes each side.
- Remove to plate.
- If needed add oil to pot and stir fry the celery, carrots, red pepper, garlic, mushrooms, and onion seasoned with salt and pepper for 5 minutes till browned.
- Add wine and scrape all the goodness from the bottom of the pan.
- Cook 5 minutes till wine is reduced in half.
- Add remaining ingredients and cook for 10 minutes return chicken to pot and cook for 10 more minutes till chicken is cooked.
- Serve on a large platter garnished with fresh basil and lemon slices.
- Top with grated cheese if you like.