Easy Chicken Cacciatore

Serves 6

• 3 whole chicken breasts, (about 12 ounces each), boned, skinned, and cut into portions
• 1 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces white button mushrooms, sliced
• 1 medium onion, peeled and sliced lengthwise
• 2 ribs celery, sliced
• 2 small carrots, peeled and sliced diagonally
• 1 large clove garlic, minced
• 1/4 cup dry white wine, I used Pinot Grigio
• 1 large can diced tomatoes
• 1/2 red bell pepper, sliced lengthwise 1/4 inch thick
• 1 1/2 teaspoons finely chopped fresh rosemary
• 2 teaspoons chopped fresh parsley
• 1/4 cup Homemade Chicken Stock, or canned low-sodium chicken broth
• Olive-oil
• Grated Parmesan or Romano cheese, optional

Directions

Heat olive oil in a skillet over medium high heat. Sprinkle chicken breasts with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook in skillet until browned on both sides, about 6 minutes. Transfer to a plate. Add mushrooms to the skillet. Let them cook in the pan for 2-3 minutes before stirring to get a nice brown color. Stir and continue cooking until browned, about 5 minutes; set aside. Reduce heat to low.

Add 1 tablespoon of oil to the pan. Add onions, celery, carrots, and garlic; cover, and cook, stirring, until onions are translucent, 7 to 8 minutes. Add the wine to the pan, and raise heat to cook until wine is almost evaporated, about 30 seconds.

Add the diced tomatoes, red pepper, rosemary, parsley, chicken stock, and remaining salt and pepper; stir to combine. Add chicken and mushrooms; bring to a boil. Reduce heat to medium low, cover, and simmer chicken until tender, about 30 minutes.

Serve immediately over your favorite pasta.