CHICKEN CACCIATORE

One-Pan Garlic Tomato Chicken is so simple and delicious.

Preparation

45 minutes
Serves
4 people
Difficulty
Easy

Created by Test Recipes

Rate this recipe

1 review

How to make

Step 1
Season the chicken with salt and pepper on both sides. Then pass the chicken in the flour.
Step 2
Heat a large skillet over high heat, add the oil, add the chicken breast, cook until golden brown on both sides. Transfer to a plate.
Step 3
In the same skillet, add the chopped onion, sauté until fragrant, add the chopped garlic and mix. Add the black pepper, salt, wine, tomato sauce, chicken stock, chopped tomato and sauté.
Step 4
Then add the chicken to the skillet. Cook for 7-8 minutes.
Step 5
After boiling add the oregano, olives, lemon, basil and mix well.
Step 6
Boil 4 cups salted chicken stock in a large pot. Pour the corn kernels gently into the pot, stirring it simultaneously. Turn down to low heat and cook for 30 minutes. (Stir once every 5 minutes)
Step 7
Turn off the burner and add 1 tbsp butter, parmesan Cheese and mix.
Step 8
Place the polenta and chicken on the plate. Finish with chives to taste.

Ingredients

  • 600 grams of chicken thigh
  • Black Pepper to tasty
  • Salt to tasty
  • Flour to tasty
  • Olive oil to tasty
  • 1 unit of onion
  • 3 units of cloves garlic
  • 1/4 cup of white wine
  • 1 tablespoon of tomato sauce
  • 1 cup of chicken stock
  • 1 unit of tomato
  • Oregano to tasty
  • Pickled olives to tasty
  • 1 unit of peeled lemon
  • Basil to tasty
  • 4 cups of chicken stock
  • 1/2 cup of corn grits
  • 1 tablespoon of butter
  • 1/2 cup of parmesan cheese
  • Chieves to tasty

Tags

salty recipe lunch chicken simple recipe quick recipe

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