Rustico Chicken Cacciatore
Our version has lighter, brighter flavours than the traditional recipe, with fennel and marinated artichokes to add extra tang.
Ingredients
- 12 boneless, skinless chicken thighs
- 1 tbsp Marinara Sauce Mix, or Arrabbiata Spicy Sauce Mix
- 1 tbsp olive oil
- 1 onion, sliced
- 1 fennel bulb, sliced, optional
- 2 bell peppers, sliced
- 2 cups Marinara Sauce, or Arrabbiata Sauce, prepared
- 1 can (28 oz/796 ml) diced tomatoes
- 1 can (28 oz/796 ml) crushed tomatoes
- 3 tbsp Marinara Sauce Mix
- 1 cup Nourish Broth, or white wine
- 1 1⁄2 tsp Nourish Broth Mix
- 1 cup boiling water
- 2 cups marinated artichokes, optional
- Sea Salt, to taste
- Black Pepper, to taste
Preparation
- In a bowl, toss chicken with Sauce Mix.
- In a frying pan, heat oil over medium heat. Add chicken, and cook until light golden, 1 - 2 minutes per side. Remove chicken to a plate.
- Increase heat to high. Add onion, bell peppers, and fennel. Cook until peppers start to soften, 2 - 3 minutes.
- Pour in wine. Bring to a boil, then reduce heat and simmer, stirring often, until wine is reduced by half. Stir in Marinara Sauce.
- Bring back to a boil, then partially cover and simmer until chicken is cooked through, 10 - 15 minutes. Stir in artichokes, if desired, for the last few minutes to heat through.
Epicure Products Used
Nutritional Information
Per serving: Calories 210, Fat 7 g (Saturated 1.5 g, 0 0 g), Cholesterol 45 mg, Sodium 105 mg, Carbohydrate 24 g (Fiber 12 g, Sugars 5 g), Protein 16 g.