Two & A Knife

So I was in the mood for Italian chicken and by name I can only name a few right off the top of my head chasseur, cacciatore, marsala. So I decided to do some recon. Often times I’m very indecisive with what I want to make. Especially if its not for a shoot. I’ll even go so far as to pick a name from a hat if there are too many options. While I was doing recon I noticed all these recipes are practically identical as they are “hunters dishes”. The only one I could rule out was marsala because I didn’t have the wine and it is not a true marsala without said marsala. What a sentence. With my recon being a bust I decided to close my laptop and do what I normally do which is, my own thing. With that being said here are my final results. Although I must say it slightly resembled chicken cacciatore but with a kick. Try it out and let me know what you think!

Ingredients

• 5 Chicken breast
• 118oz can crushed tomatoes
• 4 cloves garlic, sliced
• 1 onion, sliced
• 1 bell pepper, chopped
• 1 4oz can tomato paste
• 2oz capers
• 1 oz thai basil
• 2 oz parsley
• 1c white wine
• 10 oz mushrooms, sliced
• 2 Tb dried mushrooms
• 1c chicken stock
• 1/4c grated parmesan cheese
• 1tsp black pepper
• 1tsp salt
• 1tsp oregano
• 1 tsp dried garlic
• 1tsp red pepper flakes.

Directions

• Season Chicken with salt and pepper. Sear in a hot oiled pan for three minutes till deep brown. Do chicken inn batches and set to the side.
• After removing the chicken add onions, bell peppers, garlic, and mushrooms. Sauté for three minutes. Season with salt and pepper.
• Add in crushed tomatoes, white wine, chicken stock, dried mushrooms, grated parmesan and tomato paste.
• Season with black pepper, salt, oregano, dried garlic, and red pepper flakes all 1tsp each.
• Stir, Add in chicken and simmer for 1 hour and 15 minutes.
• Top with capers, basil, and parsley. Add some extra red peppers for more of a kick.
• Serve over rice, pasta, or with potatoes and enjoy!