Chicken Cacciatore Stoup

[emcmaster]

Chicken Cacciatore Stoup - Rachel Ray

3 T. EVOO

3 boneless, skinless chicken breasts, diced

2 t. grill seasoning or coarse salt and pepper

1 t. crushed red pepper flakes

2 large white potatoes, peeled and cut into 1 inch cubes

8 cremini (baby portobello) mushrooms, chopped

4 celery ribs from the heart, chopped

1 medium onion, peeled and quartered lengthwise, then thinly sliced

4 garlic cloves, chopped

1/2 cup dry italian red wine

1 15-ounce can diced tomatoes

1 28-ounce can crushed tomatoes

2 cups chicken stock or broth

3 T. fresh rosemary, finely chopped

1 cup fresh basil, argula or baby spinach leaves - your choice, shredded or torn

Heat a deep skillet or a medium soup pot over medium-high heat. Add 2 T. of the EVOO then add the chicken. Season with the grill seasoning and cook until evenly and lightly browned all over, 3 or 4 minutes.

While the chicken cooks, chop the veggies.

Remove the cooked chicken to a plate and reserve. Add the remaining T. of EVOO to the pan. Add the crushed red pepper flakes and potatoes. Cook for a couple of minutes, then add the mushrooms, celery, and onions and cook for another couple of minutes. Add the bell peppers and garlic and cook for another minute or two. Add the chicken back into the pan and toss it with the vegetables. Add the red wine to deglaze the pan, picking up any drippings. Add the tomatoes and stir to combine. Stir in the rosemary and reduce heat to low. Cover and cook for 8 to 10 minutes.

Turn off the stoup and ladle it into shallow bowls. Top with basil, for a sweet finish and to balance the spice of the stoup; top with arugula for a peppery finish; or add spinach for a woodsy finish.

I made several substitutions. I baked my chicken in the oven and then cut it up and set it aside. I only used about 2 tsp. of EVOO and I used frozen chopped white onion. I used shiraz, which isn't really dry, and I added a bunch of spinach.

I found that after cooking it for the time she recommends, the potatoes weren't cooked through. So I put it on low heat, covered, for an additional 30 minutes and then turned the heat off and let it sit for another 30.

This stuff is fantastic. The shiraz added a great flavor and all the flavors blended really well together. I'll definitely be making this again.

[jenvan]

Ooo, looks good. I'll keep this one to try later. Thanks!

[jerseyangel]

I'm doing the same thing, Jen! This looks delicious

[emcmaster]

Glad you all think you might like it! I highly recommend this one!