Thursday, January 22, 2009

CEiMB: Chicken Cacciatore

This weeks CEiMB recipe is one that I've prepared and blogged about enjoying before.  Since it's been almost a year, I was glad to make Pantry Revisited's pick of the week for tonight's dinner.  It was even better tonight, I think mainly because I used fire roasted diced tomatoes!

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4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 teaspoons olive oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 pound white mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can fire-roasted diced tomatoes in juice
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes or more to taste

Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.
Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.

Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.

Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.

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Recipe from Ellie Krieger

We had mashed turnips on the side.  I was a little uncertain of this dish, even timid to take a bite as it was my first time steaming and mashing a turnip.  I was pleasantly surprised, it was very mild and the roasted garlic and apple flavor came through nicely.

Mashed Turnips with Roasted Garlic

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1 lb Small turnips, peeled and quartered
1 Apple, cored and chopped
3 Garlic cloves, roasted and peeled
1 Tbsp butter
2 Tbsp Skim milk
1/4 tsp Salt
Freshly ground pepper to taste

Steam turnips over boiling water until fork tender, about 15 minutes. Drain turnips and place in a food processor or blender along with pear, garlic, and butter.

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Process until smooth, adding skim milk as needed. Season with salt and pepper.

Click here for original recipe


Jen (Running with Food) said...

I can't wait to make this tonight. Looks so good! I have a can of fire-roasted tomatoes in the pantry that would be an excellent addition ... thanks for the idea!

Have a good one!

Joanne said...

That looks great! Yum!

leanne said...

Excellent addition with the fire roasted tomatoes. Looks very delicious. We enjoyed our version too.

What's for Supper? said...

I took your lead and used the fire roasted toms as well. I think that it added a lot of flavor to the meal! Great call.